Lemon Blueberry Bread Recipe: A Burst of Sunshine in Every Slice
There’s something truly delightful about the combination of citrusy lemon and sweet, juicy blueberries. This dynamic duo comes together perfectly in a loaf of Lemon Blueberry Bread, offering a bright and flavorful treat that’s both tangy and sweet. Whether you’re baking for a lazy weekend brunch, a snack to enjoy with coffee, or a gift for someone special, this bread is guaranteed to impress.
Why You’ll Love This Recipe
- Zesty Lemon Flavor: The lemon zest and juice add a refreshing burst of brightness to the bread.
- Juicy Blueberries: Each bite is dotted with sweet, juicy blueberries that complement the tangy lemon.
- Perfect Texture: Moist, tender, and perfectly dense, it’s everything you want in a quick bread.
- Simple to Make: No need for fancy equipment—just mix, bake, and enjoy!
Ingredients
For the bread:
- 1 ½ cups 1:1 gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup olive or avocado oil
- ½ cup applesauce, unsweetened
- ½ cup coconut sugar
- 2 large eggs
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk (or milk with a splash of lemon juice)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Instructions
1. Prep the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Mix the Oil, Applesauce, and Sugar:
- In a large mixing bowl, mix together the oil, applesauce and sugar until combined. You can use a hand mixer or a stand mixer for this.
4. Add Eggs, Lemon, and Vanilla:
- Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Mix in the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled, but don’t worry—this is normal!
5. Alternate Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the wet mixture, alternating with the nut or non dairy milk. Start and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix.
6. Fold in the Blueberries:
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. Tossing them in a bit of flour helps prevent them from sinking to the bottom of the loaf.
7. Bake the Bread:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, cover it loosely with aluminum foil.
8. Cool:
- Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Enjoy!
Tips for the Best Lemon Blueberry Bread
- Use Fresh Lemons: Freshly squeezed lemon juice and zest will give you the best flavor. Bottled lemon juice won’t have the same bright taste.
- Coat the Blueberries: Tossing the blueberries in a little flour helps prevent them from sinking to the bottom of the loaf as it bakes.
- Don’t Overmix: Overmixing the batter can lead to a dense, tough loaf. Stir just until everything is combined to keep your bread light and tender.
Storing and Freezing
- Storing: Keep your lemon blueberry bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the fridge for up to a week.
- Freezing: This bread freezes beautifully! Wrap it tightly in plastic wrap and foil, then store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
Lemon blueberry bread is a delightful fusion of bright citrus and sweet berries, making it the perfect treat for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and produces incredible results. Give it a try—you won’t be disappointed!
Happy baking! 😊
Lemon Blueberry Bread
Description
Ingredients
Instructions
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Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease)
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In a medium bowl, whisk the flour, baking powder and salt, and set aside.
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In the bowl of an electric mixer, blend together the oil, applesauce, and coconut sugar. Next, slowly mix in your eggs one at a time. Then add the vanilla, lemon zest and lemon juice. Mix until well combined.
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In a separate bowl, mix together the flour, baking powder, and salt.
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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.
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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.
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Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
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Immediately pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes
Servings: 10 ServingCalories:232kcalTotal Fat:7.6gCholesterol:57.6mgSodium:302mgPotassium:31.3mgTotal Carbohydrate:37gDietary Fiber: 1gSugars: 22.2gProtein:3.7g
