Best Lemon Blueberry Bread Recipe



Lucy schaeffer

As soon as the weather starts to heat up, we start dreaming about all the lemon blueberry desserts we can make. This one is officially at the top of our list. It’s easy, the dough doesn’t take long to make, but most of all, it brightens up our day with its vibrant icing. The all-natural color is amazing and really makes this Blueberry Lemon Bread stand out, along with its delicious punchy flavor.

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Preparation time:





Total time:





For the bread

2 bedrooms

plus 2 tbsp. all-purpose flour, divided

1/2 tsp.

(1 stick) butter, softened

1 1/4 tsp.

Granulated sugar

Zest and juice of 1 large lemon

1 C.

pure vanilla extract

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  1. Preheat the oven to 350 ° and grease a bread pan with cooking spray. In a medium bowl, combine 2 cups of the flour, baking powder, baking soda and salt.
  2. In a large bowl using a hand mixer, beat the butter, sugar and lemon zest together. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Add the dry ingredients and mix until almost incorporated with just a few dry spots. Add sour cream and lemon juice and beat until just combined.
  3. In a small bowl, combine the blueberries with the remaining 2 tablespoons of flour. Incorporate into the dough.
  4. Transfer the dough to the prepared pan and smooth the top. Bake in preheated oven until toothpick inserted in center comes out clean, 60 to 70 minutes. Let cool for 20 minutes, then return to a cooling rack to let cool completely.
  5. Make the icing: in a small saucepan over medium heat, add the blueberries, lemon juice and a pinch of salt. Cook until blueberries are completely tender and burst, about 5 minutes. Stir occasionally, mashing the blueberries with the back of a wooden spoon.
  6. Strain through a fine mesh colander into a medium bowl, squeezing out as much juice as possible. Add powdered sugar and stir until thickened. Add more sugar to thicken the frosting as needed or add a little more lemon juice to thin if needed.
  7. Pour the frosting over the cooled cake. Let harden 15 minutes before slicing.
lemon blueberry bread

Lucy schaeffer

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