Blueberry Lemon Bread– packed with juicy lemon and blueberries. SO YUMMY with the ideal thick, soft texture!

this dish

This dish is sponsored by Land O’Lakes

Le-mon-bread! Le-mon-bread! Enthusiasm that lemon, blend in those eggs, include a handful of blueberries and it is over. Done offer. Thank you and goodnight.

Among the single biggest features of spring, in my viewpoint, is LEMON BREAD in all its ranges. I have actually been having a minute with the pieces of lemon bread that you can get at coffee bar– you understand the ones. They are at least 5 inches thick and they normally have a great velvety layer of icing over the top? YEAH, THOSE. Lemon bread is spring in breakfast/snack/dessert kind.

So enter this brand-new lemon bread dish. It’s not, like, going to blow the roofing system of the web or anything. No bells and whistles and additional expensive things. It’s simply a standard blueberry lemon bread– simply the correct amount of density and weight, a golden crust on the top, that lemon-cake taste, and juicy blueberries throughout. However standard is where it’s at. Fundamental, lemony, therefore, so great.

Let’s review some lemon bread fundamentals genuine fast.

Watch How To Make Our Blueberry Lemon Bread:

Blueberry Lemon Bread batter in a bowl.

Blueberries. I purchased some fresh ones a few days ago and they tasted like little balls of absolutely nothing. If you do not have access to great, fresh blueberries today, you can be like me and utilize frozen berries. Do not thaw them out– simply stir them in directly from the freezer. No probs.

Yes, that’s white sugar. I choose honey and natural sweeteners the majority of the time, however in this case, I did comprehensive screening (like, 6 batches worth) and did not discover any natural sweetener or mix of sweeteners that came anywhere near as scrumptious as the conventional white sugar in this dish. I do not understand, I simply believe if you’re going to have lemon bread, you may too have it be LEMON BREAD. Know what I indicate? White sugar rules supreme here.

Blueberry Lemon Bread batter being poured into pan.

Butter. However, like, spreadable. We utilize Land O Lakes ® Butter on the reg around here (see likewise: this dish, this dish, and this dish), however for this lemon bread dish, and fast breads in basic, I actually like to have a soft spreadable butter scenario for shmearing on the pieces of bread. It includes a little creaminess that simply takes it next level. And how cool is this– Land O’Lakes, butter fans that they are, created a spreadable item that is, in truth, made with simply sweet cream, olive oil, and salt. This is sort of like margarine, however certainly not the like margarine. It’s a delicious combination that is constantly smooth and velvety right out of the refrigerator. Yes. Yum. I am down with this.

Blueberry Lemon Bread with Land O Lakes Butter with Olive Oil and Sea Salt.

Chill it out. I understand it’s unusual and, to be sincere, it practically feels incorrect, however I constantly chill this bread and consume it cold. After being in the refrigerator for a minute, it is the ideal heaviness– not too crumbly, not too thick, simply considerable and gratifying– and the pieces cut great and tidy when it’s kept in the refrigerator. I indicate, warm bread isn’t, like, awful, either, if you must. However cooled blueberry lemon bread, guy. I’m tellin ya.

Blueberry Lemon Bread with butter.

This lemon bread is my love tune to spring! Birds are chirping. The sun is shining. Sage is setting out in the lawn attempting to capture a couple of rays which is lols due to the fact that there is still snow all over. I am using flats today! And there is a loaf of blueberry lemon bread in my oven as we speak.

Long live spring! Xo

Blueberry Lemon Bread with bite taken out.

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Blueberry Lemon Bread in a stack.

Springy Blueberry Lemon Bread

5 from 32 evaluations

Description

Blueberry Lemon Bread– packed with juicy lemon and blueberries. SO YUMMY with the ideal thick, soft texture!

Active Ingredients

Guidelines

  1. Preparation: Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
  2. Mix Part One: Cream the butter and sugar up until fluffy. Mix in the lemon juice, lemon enthusiasm, and eggs.
  3. Mix Sequel: Stir in the flour, baking powder, salt, and milk up until the batter is blended. Carefully fold in the blueberries.
  4. Bake: Pour batter into ready pan. Bake for about one hour– the top must be golden brown and bounce back when you touch it.
  5. Serve: Let cool. Slice, slather on the butter with olive oil, and serve!

Notes

I in fact enjoy this bread cooled, so I will typically stick in the fridge and after that slice it up and consume it when it’s cold! It gets great and thick and it cuts into extremely tidy pieces. It’s my preferred.

I utilized frozen blueberries given that fresh ones aren’t rather in season yet here. When utilizing frozen, I did not thaw them. I likewise didn’t stir them more than 1-2 times due to the fact that it colors the batter as you stir. If the batter turns a little purple, that’s alright. The bread must still be lemony-yellow when it’s done baking. Fresh blueberries need to work simply as well here, too!

Keywords: lemon bread, lemon blueberry, lemon dish, blueberry bread

Thank you to Land O’Lakes for sponsoring this post!

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