This Lemon Blueberry Bread is too damp, simple to make, and finished off with a flavorful lemon coat. Ideal for breakfast or pastry!
While it’s nearly an ideal opportunity to begin breaking out the apple and pumpkin plans, I can’t resist the urge to need to continue heating with new organic product. Particularly when it’s something as heavenly as this lemon blueberry bread.
I initially distributed the formula for this bread when I originally began my blog in 2014. While the formula is as yet the equivalent, I needed to refresh the post with better pictures and reshare it with you since this is as yet a formula that I totally revere.
Beside the way that this bread is SO heavenly, it’s likewise easy to make as well. You don’t require even need a blender to make it and it just takes around 15 minutes to plan and get into the broiler!
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
- 1/3 cup melted butter
- 1 cup white sugar
- 1/4 cup freshly squeezed lemon juice
- 2 eggs
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon zest
- 1 cup fresh or frozen blueberries
- 2 tablespoons all-purpose flour
- Preheat oven to 350 degrees F (175 degrees C).
- Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
- In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
- In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
- In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
- Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
- Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.
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