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Created by:
Lynne Feifer
Lemon Blueberry Bread
Course
Breakfast, Side Dish, Snack
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
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people
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Ingredients
1x
2x
3x
▢
1 ½
cups
all-purpose flour
separated
▢
2
teaspoons
baking powder
▢
¾
cups
granulated sugar
▢
1
teaspoon
kosher salt
▢
1
tablespoon
lemon zest
▢
¼
cup
butter, melted and cooled
▢
2
large eggs
▢
½
cup
whole milk
▢
1
teaspoon
vanilla
▢
2
tablespoons
fresh lemon juice
▢
1
cup
fresh blueberries
Instructions
Preheat oven to 350 degrees.
Remove one teaspoon from the 1 ½ cups flour and place into a small bowl. Add the blueberries and toss to completely coat.
Prepare a 9 X 5-inch loaf pan by spraying it with cooking spray.
In a large bowl, whisk together the flour, baking powder, sugar, salt and lemon zest.
In a medium bowl, beat eggs. Add milk, vanilla, lemon juice, and melted butter. Mix well.
Add to dry ingredients and mix until just combined.
Gently fold the blueberries in, but do not overmix.
Bake for about 50 minutes or until a toothpick inserted comes out clean.
Place the loaf pan on a wire rack and let cool completely.
Nutrition
Serving:
1
g
|
Calories:
248
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
42
mg
|
Sodium:
382
mg
|
Potassium:
176
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
348
IU
|
Vitamin C:
4
mg
|
Calcium:
72
mg
|
Iron:
1
mg
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