Description
A tender blueberry bread infused with lemon zest, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter, melted (or 1/3 cup neutral oil)
- 3/4 cup milk or buttermilk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 1/2 cups blueberries (fresh or frozen, tossed in 1 tbsp flour)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan; line with parchment for easy removal.
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk the wet ingredients: eggs, melted butter, milk, vanilla, and lemon zest.
- Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until golden and a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
Notes
For extra flavor, serve warm with butter or cream cheese. This loaf can also be frozen for convenient breakfasts.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg