Lemon & Blueberry Bread

Susan Din

By
@spatdi

Use fresh or frozen blueberries in this delightful lemony bread.
Great for dessert, or for a light snack with a cold iced tea on a summery day!


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Comments:

Serves:

12

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

1-3/4 c
all purpose flour
2 tsp
baking powder
3/4 tsp
kosher salt
1 c
sugar
2
lemons zested
1 c
sour cream or plain yogurt
3 large
eggs
1/4 c
lemon juice
1 tsp
vanilla extract
1/2 c
vegetable oil
1-1/2 c
blueberries fresh/frozen(keep frozen until needed)

LEMON SYRUP

1/3 c
sugar
1/3 c
lemon juice
2 Tbsp
water

Directions Step-By-Step

1
Preheat oven to 350. Grease a loaf pan.
2
Measure flour, baking powder, and salt into a medium bowl.
Whisk to thoroughly combine.
Set aside.
3
In a large bowl, combine sugar, zest, eggs, sour cream/yogurt, vanilla, oil, and 1/4c lemon juice.
4
Remove 1 TBSP flour mixture and sprinkle over the blueberries, tossing to coat.
5
Pour remaining dry ingredients into the wet ingredients. Fold gently just till combined.
6
Gently fold blueberries until incorporated.
7
Pour mixture into loaf pan and bake for 50-55 minutes on a center rack, just until toothpick inserted in center comes out dry.
8
While loaf is baking, make the syrup.
Combine juice, water and sugar in a small pan and heat over medium high stirring constantly until sugar is dissolved.
9
When bread is removed from the oven, slowly spoon the syrup over the top, careful to cover it evenly.

Continue to cool for 20 minutes in the pan.
10
Run a knife around the edges and turn out onto a cooling rack to finish cooling.

Slice and serve!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids