Breads & Bakingcelebratingsweets5.0
Lemon Blueberry Bread
Dig into a thick slice of this beautiful Lemon Blueberry Bread. Lemon zest, lemon juice, lemon syrup, and fresh blueberries give this bread tons of flavor. It bakes up moist with a tender crumb and is topped with a an easy lemon glaze.
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 25 min🔥 Cook: 55 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- measuring cup
- microwave
- knife
- whisk
📝 Preparation Steps
1
Cake:
2
Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9x5 loaf pan and set aside.
3
Dry ingredients
4
In a medium bowl, combine flour, baking powder, and, salt.
5
Wet ingredients
6
In a separate bowl, using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer beat butter, sugar, and lemon zest on medium speed for ⏱️ 2-3 minutes, until light and fluffy. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl and beater as necessary. After both eggs have been added beat in the almond extract.
large eggs (room temperature)2
7
Combine buttermilk and lemon juice
fresh lemon juice1 tablespoon-2 tablespoons fresh lemon juice (plus more, if needed)1
8
In a liquid measuring cup combine the buttermilk and lemon juice.
fresh lemon juice1 tablespoon-2 tablespoons fresh lemon juice (plus more, if needed)1
9
Alternate wet and dry
10
Alternate adding the dry ingredients and the buttermilk into the butter mixture. Add one third dry ingredients, beat until almost combined. Add half buttermilk, beat until almost fully combined. Follow with half of the remaining dry ingredients, the remaining buttermilk, then the remaining dry ingredients. Beat between each addition until just combined and scrape the bowl and beater as needed. Once everything has been added, beat the whole mixture on medium-high speed for about ⏱️ 15 seconds. Toss the blueberries with 1 tablespoon flour then gently stir the blueberries into the batter.
11
Bake
12
Pour batter into prepared loaf pan and smooth the top. Bake for ⏱️ 50-60 minutes, until a toothpick inserted into the center comes out clean (be careful not to overbake). Rotate the pan halfway through bake time to ensure even browning. Place the pan on a rack to cool for ⏱️ 15 minutes. Proceed with the syrup.
13
Lemon syrup:
14
Make lemon syrup
15
In a glass measuring cup or bowl, heat lemon juice, water, and sugar in the microwave until the sugar dissolves, about ⏱️ 30 seconds. Stir well.
fresh lemon juice1 tablespoon-2 tablespoons fresh lemon juice (plus more, if needed)1water2 tablespoons
16
Brush syrup on cake
17
After the cake has cooled for ⏱️ 15 minutes, carefully remove it from the pan (I run a thin knife around the outside, between the cake and pan). Place the cake on the wire rack. Place a paper towel or wax paper under the wire rack. Brush/drizzle the lemon syrup on the top and sides of the warm cake, allowing it to soak in. Cool completely.
18
Icing:
19
Frosting
20
Whisk all ingredients until smooth. Add more powdered sugar to thicken or more lemon juice, to thin. Drizzle the icing over the top of the cooled cake.
fresh lemon juice1 tablespoon-2 tablespoons fresh lemon juice (plus more, if needed)1
Nutrition Facts
calories
312 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
33 g
sodium Content
90 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
59 mg
carbohydrate Content
51 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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