Moist … never dry lemon blueberry bread!
This lemon blueberry bread recipe needs no electric mixer. I only used a whisk, spatula, and bowls. With a few simple ingredients, fresh blueberries, lemons, and 15 minutes of prep time, I made a delicious, moist, and flavorful homemade quick bread.
For the full printable recipe: https://www.bostongirlbakes.com/lemon-blueberry-bread/
For the bread:
2 cups (240 g) all-purpose flour
1 cup (200 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs room temperature
½ cup (120 ml) milk
½ cup (120 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower)
2 Tablespoons (30 ml) fresh lemon juice
2 Tablespoons lemon zest
1 ½ cups (210 g) fresh or frozen blueberries tossed in 1 teaspoon flour
For the glaze:
1 cup (113 g) confectioners sugar (powdered sugar)
2-3 tablespoons lemon juice
½ teaspoon vanilla extract
Instructions
Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, baking powder and salt. 2 cups (240 g) all-purpose flour 1 cup (200 g) granulated sugar 1 tablespoon baking powder ½ teaspoon salt
Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, oil, lemon juice, and lemon zest. 2 large eggs ½ cup (120 ml) milk ½ cup (120 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower) 2 Tablespoons (30 ml) fresh lemon juice 2 Tablespoons lemon zest
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in blueberries (I toss them in a teaspoon of flour first so they don’t sink in the batter when baking. Do not overmix. 1 ½ cups (210 g) fresh or frozen blueberries
Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350℉ (177℃) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
Make the glaze. In a small bowl, whisk together the confectioners sugar, lemon juice, and vanilla. Adjust consistency if needed. Drizzle over the cooled bread before serving. 1 cup (113 g) confectioners sugar 2-3 tablespoons lemon juice ½ teaspoon vanilla extract
Notes
Storage: Once cooled, wrap tightly in tinfoil or plastic wrap and keep at room temperature for up to 3 days.
Freezing: Cool completely, then wrap in tinfoil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw. Careful when folding in. You may need to add on additional baking time if using frozen.
Oil – I use either vegetable or canola oil, but any neutral-tasting oil such as grapeseed or safflower will work. You could also swap with melted butter (this could make the bread a tad drier) or melted coconut oil (this may impart flavor depending on which coconut oil is used).
Milk – You can use any milk for this recipe. I prefer baking with whole milk for maximum richness, but you can always use a lower fat milk, or a non-dairy milk.
For the full printable recipe: https://www.bostongirlbakes.com/lemon-blueberry-bread/
For the bread:
2 cups (240 g) all-purpose flour
1 cup (200 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs room temperature
½ cup (120 ml) milk
½ cup (120 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower)
2 Tablespoons (30 ml) fresh lemon juice
2 Tablespoons lemon zest
1 ½ cups (210 g) fresh or frozen blueberries tossed in 1 teaspoon flour
For the glaze:
1 cup (113 g) confectioners sugar (powdered sugar)
2-3 tablespoons lemon juice
½ teaspoon vanilla extract
Instructions
Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, baking powder and salt. 2 cups (240 g) all-purpose flour 1 cup (200 g) granulated sugar 1 tablespoon baking powder ½ teaspoon salt
Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, oil, lemon juice, and lemon zest. 2 large eggs ½ cup (120 ml) milk ½ cup (120 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower) 2 Tablespoons (30 ml) fresh lemon juice 2 Tablespoons lemon zest
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in blueberries (I toss them in a teaspoon of flour first so they don’t sink in the batter when baking. Do not overmix. 1 ½ cups (210 g) fresh or frozen blueberries
Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350℉ (177℃) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
Make the glaze. In a small bowl, whisk together the confectioners sugar, lemon juice, and vanilla. Adjust consistency if needed. Drizzle over the cooled bread before serving. 1 cup (113 g) confectioners sugar 2-3 tablespoons lemon juice ½ teaspoon vanilla extract
Notes
Storage: Once cooled, wrap tightly in tinfoil or plastic wrap and keep at room temperature for up to 3 days.
Freezing: Cool completely, then wrap in tinfoil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw. Careful when folding in. You may need to add on additional baking time if using frozen.
Oil – I use either vegetable or canola oil, but any neutral-tasting oil such as grapeseed or safflower will work. You could also swap with melted butter (this could make the bread a tad drier) or melted coconut oil (this may impart flavor depending on which coconut oil is used).
Milk – You can use any milk for this recipe. I prefer baking with whole milk for maximum richness, but you can always use a lower fat milk, or a non-dairy milk.
