Indulge in the tantalizing flavors of Lemon Blueberry Bread, a delightful treat that combines the vibrant zest of lemon with the sweet burst of blueberries, all perfectly nestled in a moist and fluffy bread. This recipe is exquisitely crafted to deliver a symphony of flavors and textures that will tantalize your taste buds. With simple ingredients and easy-to-follow instructions, you can effortlessly create this culinary masterpiece in the comfort of your own kitchen. But that's not all; this article also offers a delectable collection of bread recipes, each with its own unique twist. From the classic Banana Bread and hearty Zucchini Bread to the indulgent Chocolate Chip Banana Bread and delectable Pumpkin Bread, there's something to satisfy every palate. Embark on a flavor-filled journey as you explore these delectable recipes and discover the joy of homemade bread.
Let's cook with our recipes!
LEMON BLUEBERRY BREAD
Steps:
- Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
- Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
- Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 349 kcal, Carbohydrate 48 g, Protein 5 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 182 mg, Sugar 41 g, ServingSize 1 serving
LEMON BLUEBERRY BREAD ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Lemon Blueberry Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.
- (If dough is too dry or stiff or too soft or slack, adjust dough consistency) Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
- If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
- If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
- Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
- Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g
BLUEBERRY BREAD (FOR BREAD MACHINE)
Posted by request. Since I don't own a bread machine, I've never tried this one. I also do not know the "cook time" for it.
Provided by Dee514
Categories Yeast Breads
Time 5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In the order listed by your machine, add all ingredients into pan.
- Put well drained berries into a 2 cup measuring cup.
- Add 1/4 cup juice and enough water to equal 1 1/3 cups (about 1/4 cup water).
- Use the white bread setting on your machine.
Nutrition Facts : Calories 1859.9, Fat 17.3, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1282.1, Carbohydrate 383.5, Fiber 23.5, Sugar 73.7, Protein 45.3
Tips:
- For a crispier crust, bake the bread for an additional 10-15 minutes.
- If you don't have a breadmaker, you can make this bread by hand. Simply mix all of the ingredients together in a large bowl and knead for 5-7 minutes, until the dough is smooth and elastic. Then, place the dough in a greased loaf pan and let it rise for 1 hour, or until it has doubled in size. Bake at 350 degrees Fahrenheit for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- You can use frozen blueberries in this recipe. Just be sure to thaw them completely before adding them to the batter.
- If you don't have lemon zest, you can use 1 teaspoon of lemon extract instead.
- This bread is best served warm, but it can also be stored at room temperature for up to 3 days.
Conclusion:
Lemon blueberry bread is a delicious and easy-to-make treat that is perfect for any occasion. Whether you're serving it for breakfast, lunch, or dinner, this bread is sure to be a hit. With its moist, fluffy texture and sweet, tangy flavor, lemon blueberry bread is a classic recipe that everyone will love.
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