Lemon blueberry bread recipe. To keep this lemon blueberry bread moist avoid using low fat milk.
Preheat oven to 350 degree and grease the butter tray with butter in a large bowl beat together the butter sugar lemon juice and eggs.
Lemon blueberry bread recipe. Stick to 2 or whole milk. Add to flour mixture. Combine 1 1 2 cups flour baking powder and salt in large bowl.
Preheat the oven to 350 degrees f. Stir just until blended. Whisk eggs sugar sour cream oil lemon zest and vanilla until blended.
When cool store the bread in an airtight container to keep prevent it from drying out. Feel free to use fresh blueberries or frozen blueberries in this delicious blueberry bread but do not skip using fresh lemon juice and lemon zest. In a separate bowl whisk together the flour baking powder salt and lemon zest.
Also bring the eggs to room temperature before using. Preheat oven to 350 degrees f 180 degrees c and place the oven rack in the center of the oven. Stir into egg mixture alternately with milk.
Grease a 4 by 8 by 2 inch loaf pan. Check the bread with a toothpick when the timer goes off. Combine flour baking powder and salt.
Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside. While the bread is baking prepare the glaze by mixing together the lemon juice and the powdered sugar. The flavors of lemon and blueberry compliment each other beautifully.
Butter or spray with a non stick vegetable spray the bottom and sides of a loaf pan 9 x 5 x 3 inch 23 x 13 x 8 cm. Bake for at least 60 minutes. Lemon blueberry bread is one of the easiest quick bread recipes.
In a mixing bowl beat together butter 1 cup sugar juice and eggs. If the bread isn t done or golden brow put the bread back into the oven and set the timer for 10 minute intervals. The glaze applied after baking will absorb into the warm bread providing even more moisture.
2 tsp grated lemon zest 1 cup fresh or frozen blueberries 2 tsp all purpose flour directions.