Luscious Lemon Blueberry Bread

You know sometimes how you just get a hankering for something, and you can’t let it go till you’ve made it? I was that way this week for a couple of things, one was for this Cheesy Chicken Casserole which I made last night for dinner, and it was every bit as good as I remembered, and the other thing I just HAD to make this week, was some Lemon Blueberry Bread! It hit the spot too, and then some!

It may be the blustery weather outside that’s contributing to my comfort food cravings, but I’ll take them.  🙂

Ingredients:

• 1/2 cup butter (I like salted), softened
• 1 cup sugar
• 2 eggs
• 3 Tablespoons freshly squeezed lemon juice (about 2 lemons)
• 1 1/2 cups unbleached white flour
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of orange juice
• 1 cup of fresh or frozen blueberries
• Optional: Powdered sugar glaze or drizzle of vanilla frosting

Directions:

First, get your lemon juice ready. Wash off the outside of the lemons, and then roll them around under your hand to soften and “loosen” up the juice inside.

Then cut in half and squeeze out the juice, being careful to remove any seeds.

In your mixer bowl, first beat together the butter and sugar, then add the eggs and lemon juice. I let mine mix while getting the other ingredients ready, so that it becames nice and silky.

In a separate bowl, stir together the flour, baking powder and salt. To give my bread an extra citrus deliciousness, I like to use orange juice instead of milk for the liquid. So measure out your orange juice. Now alternately add your flour mixture and orange juice to your creamed sugar, eggs and lemon juice, just a bit at a time till it’s all incorporated. This really makes a beautiful batter.

Now if you’re using frozen blueberries (not for fresh) stir them with a Tablespoon of flour. This will soak up some of the moisture when they bake.

Turn off your mixer and gently stir the blueberries into the batter.

Generously grease an 8 x 4 inch bread pan (especially the bottom very well). Pour in your batter and bake in a preheated 350 degree oven for around 60 to 70 minutes, depending on the heat of your oven. Mine takes right around 65 minutes before a knife or toothpick inserted comes out cleanly.

Lemon Blueberry Bread

There's nothing quite like the smell of freshly baked bread wafting through the house, particularly when it's studded with juicy blueberries and tangy lemon. This delightful combination of flavors and textures make for a treat that can be enjoyed any time of day.

Prep Time 1 hour hour 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Serving Size 10 servings

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Ingredients

• 1/2 cup butter I like salted, softened
• 1 cup sugar
• 2 eggs
• 3 Tablespoons freshly squeezed lemon juice about 2 lemons
• 1 1/2 cups unbleached white flour
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of orange juice
• 1 cup of fresh or frozen blueberries
• Optional: Powdered sugar glaze or drizzle of vanilla frosting

Instructions

• First, get your lemon juice ready. Wash off the outside of the lemons, and then roll them around under your hand to soften and “loosen” up the juice inside.
• Then cut in half and squeeze out the juice, being careful to remove any seeds.
• In your mixer bowl, first beat together the butter and sugar, then add the eggs and lemon juice. I let mine mix while getting the other ingredients ready, so that it becames nice and silky.
• In a separate bowl, stir together the flour, baking powder and salt. To give my bread an extra citrus deliciousness, I like to use orange juice instead of milk for the liquid. So measure out your orange juice. Now alternately add your flour mixture and orange juice to your creamed sugar, eggs and lemon juice, just a bit at a time till it’s all incorporated. This really makes a beautiful batter.
• Now if you’re using frozen blueberries (not for fresh) stir them with a Tablespoon of flour. This will soak up some of the moisture when they bake.
• Turn off your mixer and gently stir the blueberries into the batter.
• Generously grease an 8 x 4 inch bread pan (especially the bottom very well). Pour in your batter and bake in a preheated 350 degree oven for around 60 to 70 minutes, depending on the heat of your oven. Mine takes right around 65 minutes before a knife or toothpick inserted comes out cleanly.
• Let it sit in the pan for a few minutes before you turn it out onto a clean towel or cooling rack.

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Let it sit in the pan for a few minutes before you turn it out onto a clean towel or cooling rack.

Now lots of people like using a powdered sugar glaze over the top either made with powdered sugar and milk, or powdered sugar and lemon juice. However, I always keep a can of vanilla frosting in the refrigerator to use for drizzling on fresh baked treats. I just take out a couple of Tablespoons of frosting, and warm it for a few seconds in the microwave, just till it’s soft enough to drizzle, and then drizzle away. That’s my easy, go to topping (for lots of things).

This bread is not only delicious but pretty too! I just know you’ll enjoy it!