Lemon Blueberry Bread | Mulling it to Miller

Lemon Blueberry Bread

From peanut butter & jelly to macaroni and cheese, there are just some flavor pairings that are meant for each other, much like lemon & blueberry. As we begin to hope more and more for spring, I thought whipping up a batch of this lemon blueberry bread for breakfast over the week would bring spring fever to our household.

Give it a try and let me know how it comes out!

Lemon Blueberry Bread

light & lemony loaf cake, bursting with blueberries

Ingredients

  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 2 tbs grated lemon zest
  • 1 cup fresh
  • 2 tbs all-purpose flour

Takes
Serves 6.

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease an 9×5 inch loaf pan with shortening then cover with sugar
  3. In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs – set aside.
  4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternating with milk.
  5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. (This helps prevent them from sinking).
  6. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
  7. Bake in preheated oven for about 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean.
  8. Cool bread in the pan for 40 minutes on a wire rack & enjoy!

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