Ingredients for Blueberry Lemon Bread
- Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Unsalted Butter
- 1/3 cup granulated sugar (for glaze)
- 2 large eggs
- Lemons, Rind Of
- 1 cup buttermilk
- Blueberries
- 1/4 cup lemon juice (for glaze)
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How to Make Blueberry Lemon Bread
- Preheat oven to 325°F (160°C). Grease and flour an 8.5 x 4.5 x 2.5 inch loaf pan.
- In a small bowl, whisk together 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tablespoon lemon zest.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups fresh blueberries.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the bread is baking, prepare the glaze: In a small saucepan, combine 1/3 cup granulated sugar and 1/4 cup lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Once the bread is baked, immediately remove it from the oven and prick the top all over with a toothpick or fork.
- Slowly pour the hot lemon glaze over the warm bread.
- Let the bread cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
1160g
Fat
250g
Carbs
150g
