Lemon Blueberry Bread

Lemon Blueberry Bread Whip up this delightful Lemon Blueberry Bread for a sweet and tangy treat! Perfect for teatime ☕🍋🫐 Ingredients: 1 and 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup granulated sugar 1 tablespoon lemon zest 1/2 cup unsalted butter, softened 3 large eggs 1 teaspoon vanilla extract 1/4: Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together the granulated sugar and lemon zest until fragrant. Add butter and beat until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix in the flour mixture alternately with milk, starting and ending with the flour mixture. Gently fold in the blueberries. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes Kcal: 320 kcal | Servings: 1

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For lemon glaze: Mix together to form a paste, let stand and drizzle over top of cooked cooled bread For Cake: Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together the granulated sugar and lemon zest until fragrant. Add butter and beat until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix in the flour mixture alternately with milk, starting and ending with the flour mixture. Gently fold in the blueberries. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.