Blueberry Lemon Bread
A fragrant, delicate tea bread full of plump, fresh blueberries nestled alongside subtle notes of lemon. Dusted with a sprinkling of sugar - this beautiful bread is sure to brighten any day!
Equipment
- Electric mixer
- 2 large metal loaf pans, 10"x5"x3"
Ingredients
- For the bread:
- 1 cup unsalted butter, room temperature
- 2 cups sugar plus 1 teaspoon, divided
- 4 extra-large eggs, room temperature
- 4-½ cups flour, plus 2 teaspoons, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 4 teaspoons baking powder
- 1 cup milk
- 1 teaspoon pure lemon extract
- 2 teaspoons pure vanilla extract
- Zest of 4 lemons, about 4 teaspoons
- 2-½ cups blueberries, preferably fresh, divided
Instructions
- Preheat oven to 350-degrees.
- Grease and flour 2 large metal loaf pans (10”x 5”x 3”) or spray with cooking spray then line the pans with a sheet of parchment paper.
- Beat the butter on medium speed until creamy, about 1 to 2 minutes.
- Slowly pour in the sugar and continue beating until well combined and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing each into the butter and sugar on medium speed for about 30 seconds. After all the eggs have been added continue beating for about 2 minutes, until the mixture is very light and fluffed.
- In a small bowl whisk 4-½ cups of the flour with the kosher salt and the baking powder.
- Scoop about ¼ of the flour into the batter blending in using low-speed just until the flour disappears. Alternate with the milk, beginning and ending with the flour. Don’t over mix or the bread will be tough.
- Pour in the lemon and vanilla extracts along with the lemon zest and lemon juice.
- Toss the the blueberries with the remaining 2 teaspoons of flour, lightly coating the blueberries.
- Using a spatula, gently fold in the blueberries taking care not to break the berries.
- Divide the batter between the prepared loaf pans and sprinkle the remaining teaspoon of sugar over the top.
- Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf.
- Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.
Notes
As with any tea bread or quick bread – once you begin adding the flour, do it gently or your bread will be tough.
Large loaf pans typically measure 10"x5" when measured from the top, and 3" in height.