Lemon Blueberry Bread – Gemma’s Greater Bolder Baking

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: My plush Lemon Blueberry Bread is like the perfect blueberry muffin in a sliceable kind! You’ll need to bake and luxuriate in this craveable quickbread all yr lengthy!

• Contemporary lemon depth: This flavorful quickbread has beautiful lemon taste.
• Bursting with berries: Juicy and jammy, with a stunning floral observe. And you should utilize contemporary or frozen!
• Excellent for newbies: This simple recipe delivers spectacular outcomes.
• Freezes superbly: Freeze complete or in slices for a grab-and-go breakfast or snack.
• So fairly! Lemon yellow, berry blue, and the glaze offers it a elegant look.

I began creating this Lemon Blueberry Bread recipe as a result of I needed a crowd-pleasing, scrumptious, however easy recipe you possibly can take pleasure in all via the spring. Blueberries give pops of fruity sweetness, and the lemon zest brings concentrated taste and aroma to each slice. Utilizing buttermilk tenderizes the crumb, giving it a moist, however not oily texture.

My most essential tip for you is to comply with the blending directions fastidiously—cream the butter, sugar, lemon zest, and salt on medium-high velocity till mild and fluffy to include air and obtain a cake-like texture. Combine within the flour at low velocity (or combine it in by hand) to stop an excessive amount of gluten from creating and making the blueberry quickbread powerful.

Desk of Contents

What’s Lemon Blueberry Bread?

Lemon Blueberry Bread is a tender quickbread infused with lemon zest and stuffed with juicy berries. Buttermilk and butter within the recipe give this lemon-blueberry loaf a wealthy, selfmade taste and a moist crumb. A easy glaze is poured on the highest for extra lemon taste and a fairly end. It’s company-ready, and excellent for Easter or Mom’s Day. Or take pleasure in a heat slice at breakfast or with an afternoon tea or a cup of espresso.

Key Elements and Substitutes

For the Lemon Blueberry Cake

All-purpose flour

• All-purpose flour creates the precise stability of construction and tenderness.
• Substitute: For a gluten-free blueberry lemon loaf, as an alternative of all-purpose flour, use the identical quantity of 1:1 gluten-free baking combine, like my Simple Almond Flour Baking Combine, or one other gluten-free flour.

Baking powder

• Baking powder offers the blueberry and lemon bread raise.

Butter

• Butter offers this lemon loaf a wealthy taste and texture.
• The butter and sugar are creamed to aerate the batter, which makes the short bread cake-like.
• Utilizing room-temperature butter is essential for the precise texture. Take a look at my simple tricks to soften butter the precise method.
• Substitute: You need to use an equal quantity of vegetable oil or melted coconut oil.

Granulated sugar

• Granulated sugar sweetens the lemon-blueberry loaf and balances its tartness.
• Importantly, the granulated sugar locks in moisture, which helps the loaf keep moist.
• Substitutes: See my Sugar Substitute Chart for various sweetener concepts.
  • Honey, or coconut sugar, would work effectively on this recipe.

Lemon zest

• Lemon zest offers the quickbread a contemporary citrus taste and aroma.

Salt

• Salt enhances the flavors on this lemon blueberry bread recipe.

Eggs

• Eggs carry the elements collectively easily, making a cohesive batter.
• Moreover, eggs add moisture to the bread.
• You’ll want to use room-temperature eggs on this recipe to make sure that they combine in effectively. Right here’s how you can safely heat chilly eggs.
• Substitute: Rather than the 2 eggs on this recipe, use 1/2 cup (4 oz/122 g) of applesauce or 2 flax eggs (combine 2 tablespoons of floor flaxseed with 6 tablespoons of water and let sit for five minutes earlier than utilizing).

Buttermilk

Blueberries

• Blueberries give this blueberry loaf recipe pockets of jammy taste.
• You need to use contemporary or frozen blueberries (use them proper from the freezer—don’t thaw).
• Substitute: You need to use the identical quantity of one other contemporary or frozen berry. Should you use giant berries, lower them into smaller items first.

For the Lemon Glaze

Powdered sugar

• Powdered sugar creates a thick and candy glaze.
• Moreover, the powdered sugar creates an opaque, shiny glaze.

Lemon juice

• The lemon juice creates a pourable glaze.
• The juice offers the glaze a vibrant taste, and it balances the sweetness.
• I like to recommend utilizing contemporary lemon juice for the perfect style.

The best way to Make Lemon Blueberry Bread

Make the Lemon Blueberry Bread

1. Put together to bake: Preheat the oven to 350°F (180°C). Butter and line with parchment a 9 x 5 inch (23 x 12 cm) loaf pan. Put aside.
2. Whisk dry elements: In a small bowl, whisk collectively the all-purpose flour and baking powder. Put aside.
3. Cream butter, sugar, zest, and salt: Within the bowl of a stand mixer fitted with a paddle attachment (or utilizing a big bowl and a handheld electrical mixer), cream the butter, sugar, lemon zest, and salt on medium-high velocity till mild and fluffy, about 3 minutes.

4. Add eggs and buttermilk: Scale back the velocity to medium and add within the eggs one after the other, adopted by the buttermilk, mixing till easy.

5. Add flour: Scale back the velocity to low and stir within the flour combination till simply mixed.

6. Fold in berries: Utilizing a spatula, gently fold within the blueberries, then unfold the batter evenly into the ready pan.

7. Bake the loaf: Bake for 60–70 minutes, till a wood skewer inserted into the middle comes out clear.

8. Cool utterly: Let cool within the pan for 10 minutes, then switch to a wire rack to cool utterly.

Make and Add the Lemon Glaze

9. Whisk the glaze elements: In a small bowl, whisk collectively the powdered sugar and 1 tablespoon of lemon juice till easy. The glaze needs to be thick however pourable; add extra lemon juice, a couple of drops at a time, if wanted.
10. Drizzle with glaze: Drizzle the glaze over the cooled loaf and let set for about quarter-hour.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Professional Chef Suggestions

• Take out butter and eggs half-hour early: Let your lemon blueberry bread elements come to room temperature earlier than mixing.
• Zest first: When a recipe requires zest and juice of a lemon, it’s all the time simpler to zest first, then juice.
• Use frozen blueberries straight from the freezer (don’t thaw) to stop extreme bleeding.
• Use one other berry for those who like: Raspberries, blackberries (lower in half if giant), or combined berries instead of the blueberries.
• Don’t overmix the batter: Stir simply till the flour disappears to maintain the bread tender.
• Tent blueberry loaf if browning too quick: If the highest browns earlier than the middle is baked, loosely cowl with foil for the final 10–quarter-hour.
• Let the bread cool earlier than glazing: Let the loaf cool utterly so the glaze units cleanly as an alternative of soaking in.

Make-Forward and Storage Directions

Make-Forward Suggestions:

• You can also make this loaf as much as three days upfront.
  • For finest outcomes, bake and funky the loaf utterly and retailer it unglazed.
    • Wrap effectively or place in an hermetic container and retailer at room temperature or within the fridge for as much as three days.
    • Make the glaze and drizzle it on the cake earlier than serving.
  • For extra prolonged storage, wrap the cooled, unglazed loaf effectively and freeze for as much as eight weeks.
    • Thaw the wrapped loaf within the fridge in a single day or on the counter for 3 hours.
      • Unwrap and let sit for half-hour earlier than glazing.
  • For unglazed slices which you can pop within the toaster, bake and funky the loaf, slice, wrap individually, place in a freezer bag, and freeze for as much as eight weeks.
    • Toast slices proper from frozen.

The best way to Retailer Leftovers

• Retailer leftover blueberry lemon loaf cake in an hermetic container at room temperature or within the fridge for as much as three days.

Combine-Ins and Taste Variations

• Orange Blueberry Bread: Substitute orange zest for the lemon zest within the bread, and orange juice for lemon juice within the glaze.
• Triple Berry Bread: Use a mix of blueberries, raspberries, and blackberries (lower in half if giant.)
• Lemon Blueberry Almond Bread: Fold 1/2 cup (2 1/2 oz/71 g) of toasted almonds into the batter.
• White Chocolate Lemon Blueberry Bread: Add 1/2 cup (3 oz/85 g) of white chocolate chunks to the batter with the blueberries to make it extra dessert-like.

FAQs

Can I make this Lemon Blueberry Bread recipe gluten-free?

How do I make this lemon loaf egg-free?

• To make this lemon loaf egg-free, exchange the 2 eggs with one of many following:
  • 1/2 cup (4 oz/122 g) of applesauce
  • 2 flax eggs (combine 2 tablespoons of floor flaxseed with 6 tablespoons of water and let sit for five minutes earlier than utilizing).

What do I do to verify my Lemon Blueberry Bread has an ideal texture?

• Use room temperature elements so the batter is even and easy.
• When creaming the butter and sugar, beat till mild and fluffy, about 3 minutes. This may aerate the combination and make the crumb tender and cake-like.
• After the flour is added, combine till simply mixed.
• Don’t add extra berries than referred to as for, or the cake could possibly be gummy within the center.
• Bake till a toothpick inserted in the midst of the bread comes out clear or with only a few moist crumbs.

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