Thisblueberry bread is super soft and moist andit's loaded with juicy ripe blueberries. You only need 10 minutes prep + 9 ingredients for this delicious quick bread. It's the perfect treat for breakfast or dessert to enjoy with a cup of coffee. By the way, have you tried my chocolate zucchini bread?
In a small bowl, sift together flour, baking powder, and salt. Set aside.In a large bowl, using a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter until soft and creamy, about 2 minutes.
Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
Lemon Blueberry Bread Recipe With Lemon Glaze
With this recipe, no. With many recipes that call for blueberries, you will find that they often sink to the bottom of the bread, a cake, or muffins. The reason why this happens is that the weight of blueberries is too heavy for the thickness of the batter. So if the batter is thin, they are going to sink to the bottom every time.
Thankfully, this batter is thick enough that it shouldn't be an issue. As you can see in my photos, the blueberries are evenly spread throughout the bread, and I do not toss them in flour before.
On average, it will last 3 days in an airtight container in the fridge. Let come to room temperature before serving if you wish.
Blueberry Zucchini Bread {easy, Healthy Recipe}
Wrap it tightly in plastic wrap and place in a freezer-safe bag. It will last 2-3 months. When ready to serve, place on the counter or in the refrigerator.
This extraordinary blueberry bread is super soft and moist. Plus, it's filled with juicy ripe blueberries. You will only need 10 minutes prep + 9 ingredients to make this recipe!
Calories: 308 kcal Carbohydrates: 39 g Protein: 4 g Fat: 15 g Saturated Fat: 8 g Cholesterol: 78 mg Sodium: 237 mg Potassium: 218 mg Fiber: 1 g Sugar: 17 g Vitamin A: 505 IU Vitamin C: 3.1 mg Calcium: 95 mg Iron: 1.7 mgEnjoy a slice of homemade Blueberry Bread, perfect for breakfast or morning tea. This moist olive oil cake is packed with fresh blueberries, lemon zest and a squeeze offresh lemon juice.
Quick And Easy Blueberry Bread
This lovely Blueberry Bread was a labor of love, but I’m so thrilled with the way it turned out. A moist olive oil loaf studded with fresh blueberries and flavoured with fresh lemons.
If you follow me on Instagram, you’ll know that it took quite a few turns to get this Blueberry Bread just right – and a big part of that was because my blueberries keeping sinking!
I reached out to you on Instagram Stories to find out your tricks for preventing this, and after a few more tests, I finally found something that worked for me. See all those glorious blueberries suspended on top? Boom!
Lemon Blueberry Loaf Cake Recipe
So most people suggested rolling the blueberries in flour before adding to the batter. I tried this and it worked a little – but it wasn’t good enough. The blueberries were still sitting in the bottom half of the loaf.
Well I did coat the blueberries, I used cornflour, but flour is fine too. But I only added them to half the batter. So the batter without blueberries goes into the tin first, followed by the batter with the blueberries. Then I added a few blueberries on top before baking.
The result was pure blueberry perfection.You’ve got a sweet, soft but dense olive oil loaf filled to the brim with fresh blueberries, while fresh lemon juice and zest add a pop of flavour.
Blueberry Orange Bread
It’s sweet, without being too sweet, so would even make a lovely treat for a late breakfast or brunch. My favourite way to eat it is slightly warm (just zap a slice in the microwave for 10 seconds) and smothered in softened butter.
Free ebook our favourite Christmas cookies Sign up to the sweet club and we'll send our Christmas Cookie ebook straight to your inbox. Sign Me UpCheck out this delicious and moist quick blueberry bread! It's loaded with fresh blueberries and topped with a heavenly lemon vanilla glaze!
Blueberry bread is an easy to make quick bread with fresh blueberries and an irresistible lemon glaze. A perfect summer treat for breakfast or snacktime!
Lemon Blueberry Bread Recipe With Shortcuts Tastes Like Rich Moist Cake
Blueberry bread is an easy to make quick bread with fresh blueberries and an irresistible lemon glaze. A perfect summer treat for breakfast or snacktime!
This Blueberry Bread is studded with blueberries all through the batter and topped with a thick lemon glaze. I love moist and flavorful quick breads and this one does the trick. It’s a quick and easy recipe with honey and brown sugar to sweeten and a zesty lemon icing that goes perfectly with sweet ripe blueberries. I love a slice of this tasty bread for breakfast or as an afternoon snack in the summer. It’s definitely a kid-pleaser at my house!
Instead of yeast, quick breads are leavened with baking powder and/or baking soda. Breads with yeast have a long rise time whereas quick breads can go right in the oven after the batter comes together. It’s best to mix the batter as little as possible for a light and tender loaf. The more you mix, the more the gluten is developed, making for a tough-textured bread.
Homemade Blueberry Bread
Yes, you can use frozen, but don’t let them thaw first. Thawing will cause the blueberries to bleed into the batter. Fold the frozen berries into the batter gently to prevent breaking the berries and to minimize streaking.
I toss the blueberries in a tablespoon or two of flour to coat. Instead of mixing in the blueberries with a spoon, I fold them in the batter right before baking. The flour coating keeps the fruit in place by absorbing some of the liquid released by the fruit as it bakes. I also add some blueberries to the top of the batter right before baking.
I avoid the toothpick method of checking for doneness, It always seems to come out clean and most of what was on the toothpick will be held back as you pull out the toothpick.
Lemon Blueberry Bread
Instead, I gently press down on the top of the cake with a fingertip and if the cake feels spongy and springs back then it’s done. If it doesn’t spring back or feel stiff then I’d give it another 5 minutes and test again. I always say the best tools to use while you cook and bake are your hands, so get stuck in (after you wash them, right!)
The bread should cool in the pan for about 10 minutes before transferring it to a wire rack to finish cooling. Make sure the bread cools completely before storing. If it’s still emitting heat, you run the risk of condensation, which will make your bread soggy.
Once the bread is cool, store it in a sealable container or resealable plastic bag lined with paper towels. The paper towels absorb excess moisture and keep the bread fresh for longer. If the paper towels get excessively moist, change them out for fresh ones after a day or two. The blueberry bread will keep fresh at room temperature or in the fridge for up to 4 days.
One Bowl Lemon Blueberry Quick Bread
The bread can be frozen in individual slices that have been wrapped in plastic wrap. After wrapping, store the slices in a resealable plastic bag in the freezer for up to 3 months. To thaw, take out a slice and let it come to room temperature, then warm it in the oven or microwave.
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This blueberry bread is a quick bread , meaning it is made without any yeast. The ingredients are easily mixed together and ready to bake immediately. The baking time is not the quickest (80 minutes), but the prep time is super quick. A slice of this bread would be delicious with a cup of coffee in the morning, or
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