Lemon Blueberry Bread

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

1h 10m

Yield:

1 standard loaf

Savor the vibrant combination of citrus and berries with every bite of our Lemon Blueberry Bread. This cake-like loaf is the perfect treat for those who love their bread with a little sweetness, a little tanginess, and a whole lot of yum. The fresh blueberries are little juicy surprises you'll discover with each bite. The fun part is that no two bites are the same; sometimes you'll get a big blueberry burst, and other times you'll get a smaller one. They give the bread a sweet, fruity flavor that's a welcome contrast to the zesty lemon.

Speaking of lemon, imagine biting into a slice of this bread and instantly being hit with a bright, citrusy flavor. The lemon juice in the recipe provides a refreshing tang, while the lemon zest brings a bit more of a fragrant, zingy taste. They work together to make sure every mouthful of this bread is a mini citrus party. The outer crust is a light golden brown, slightly firmer than the inside, but still tender and easy to bite into. When you bake it, your whole kitchen is going to smell like a citrus grove during a blueberry harvest. Fresh, fruity, and mouthwateringly good.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Lemon Blueberry Bread

1 1/2 cups + 2 tablespoons (196g) all-purpose flour*
1 cup (200g) Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons (70g) butter, unsalted and melted
2 large eggs, at room temperature
2 teaspoons vanilla extract
Zest of one large lemon, no white bitter pith
3 tablespoons (45g) fresh lemon juice
1/2 cup (120g) milk, at room temperature
1 cup (160g) fresh blueberries
1/2 cup (60g) pecan or walnut pieces

Lemon Glaze and Decoration

3 tablespoons lemon juice
1 cup (120g) Dixie Crystals Confectioners Powdered Sugar
1/3 cup (53g) blueberries for decoration
Lemon zest from 1/2 lemon

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line a 9 X 5-inch loaf pan with parchment paper (dabbing a tiny bit of oil on pan will make parchment paper stick better). Set aside.
Sift together flour, sugar, baking powder, and salt. Set aside.
In a bowl large enough to hold all ingredients, vigorously whisk together melted butter, eggs, vanilla, lemon zest, lemon juice, and milk.
In one step, add dry sifted ingredients and mix together using a rubber spatula. Mix until just combined, do not mix unnecessarily as it will make the bread less tender.
Add blueberries (tossing in flour is unnecessary) and nuts, and stir briefly. Transfer to a prepared pan.
This loaf will tend to turn dark as it bakes. After 40 minutes of baking, gently drape a sheet of aluminum foil over the surface of cake.
Bake until an inserted toothpick comes out clean or bread bounces back when center is lightly pressed with a finger, about 60-70 minutes.
For lemon glaze, whisk together lemon juice and powdered sugar until smooth.
Spread on cool or lukewarm cake. Decorate with fresh blueberries and sprinkle with lemon zest.