There is something magical about the combination of blueberries and lemon. Just the thought of these two flavors together makes my mouth water. When I came across this recipe for Blueberry Lemon bread, I couldn’t resist.
This bread is really more of a cake. It has the consistency of a pound cake but with all of the added flavor a quick bread. Plus it’s bursting with the bright, happy flavors of lemon and blueberry!
If you’re a regular reader of It’s a Keeper, you know I love blueberries. Some of my favorite blueberry recipes are my Perfect Blueberry Pie, Healthy Blueberry Pancakes and Baked Blueberry Oatmeal. They are so sweet and juicy. Plus, blueberries are rich in antioxidants, high in fiber and potassium, and low in sodium. It’s no wonder they’re a super-food!
And let’s not forget about the lemon. Not only do lemons bring out the best in fruits that they are paired with, but they add a certain brightness to recipes that you just can’t get from other flavors. Many recipes call for lemon zest (the outer yellow skin) since this is where most of the flavor is. But this recipe also uses lemon juice to infuse a citrus-y flavor.
This delectable Blueberry Lemon Bread is a keeper in my book! I think it’s best when served with a cup of tea!
Blueberry Lemon Bread
Compliments of It’s a Keeper
Recipe from Sweet Pea’s Kitchen
For the Loaf:
1 1/2 cups + 1 Tbsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 Tbsp fresh lemon juice
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.
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