Springy Blueberry Lemon Bread is a delightful and refreshing treat that perfectly captures the essence of spring. This light and airy bread is bursting with juicy blueberries and brightened with a zesty lemon flavor, making it the perfect companion to your morning coffee or afternoon tea. The combination of tart lemon and sweet blueberries creates a harmonious balance of flavors, while the tender crumb gives the bread its springy texture. Whether you’re baking for a special occasion or simply to enjoy at home, this bread is sure to bring a bit of sunshine to your day.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until well combined. Add the Greek yogurt, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Prepare the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the bread. Gently fold the blueberries into the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Cool and Glaze: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. While the bread is cooling, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the cooled bread.
- Serve: Slice and enjoy this springy, flavorful blueberry lemon bread as a sweet treat or breakfast delight!
