Lemon Blueberry Bread #desserts #cake

Lemon Blueberry Bread #desserts #cake

This Lemon Blueberry Bread is a scrumptious, delightful fast bread impeccable to appreciate alongside some espresso or tea. This formula meets up rapidly and would excellent for an uncommon informal breakfast, casual get-together or shower.

In case you're arranging a spring early lunch, child shower, wedding shower or gathering of any sort, you'll discover loads of excellent and heavenly treats flawless to add to your menu! I adore the splendid kinds of blueberry and lemon, and they cooperate so flawlessly in this straightforward portion.

This Lemon Blueberry Bread is soggy, feathery, sweet and tasty! I realize I'll be making this formula over and over! I may have even gone a little over the edge with blueberries, so the formula underneath really records a somewhat littler amount than I utilized.

Also try our recipe Lemon Blueberry Trifle

Lemon Blueberry Bread #desserts #cake

Perfectly moist, flavorful and delicious Lemon Blueberry Loaf Recipe. This recipe comes together quite quickly and would beautiful for a special brunch, tea party or shower.


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries (I used fresh)
  • 1 Tablespoons all-purpose flour

Lemon glaze

  • 2 Tablespons butter, melted
  • 1/2 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
  4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
  5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

Read more our recipe : Sunset Sangria

For more detail : https://bit.ly/2JQJaBX

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