I’m no baker, like at all! I think I’ve mentioned that a few times before. Even making this bread, I felt more stressed then I usually do when cooking. When I cook, I just put ingredients together, I then write them down if I enjoy the dish. Baking, I feel like need to be much more exact. Lot of measuring or weighing! I am trying to be more open to baking so maybe eventually I’ll enjoy it more.
Welcome this Lemon Blueberry bread! It actually came out very delicious. It’s not super sweet. It’s perfect recipe for breakfast, not really like a dessert type bread. You can always use some extra sugar if you like it slightly sweeter.
Lemon Blueberry Bread
1 1/4 cup sugar
1 1/2 cup flour
2 t vanilla extract
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 large lemon, juiced
1 large lemon , zest
1 stick butter, softened
1 1/2 cup fresh blueberries
Directions: Preheat oven 350. In a medium bowl add in the butter and sugar. Using a mixer on medium high cream the butter and sugar together.
Slowly add in the vanilla extract. Slowly add in the flour, baking powder, baking soda and salt. Continue to use the mixer to beat together.
Next add in the eggs, lemon juice and zest and continue to beat.
Once fully incorporated fold in the fresh blueberries. Generously spray a 8×4 loaf pan with cooking spray and add batter into the pan.
Bake in the oven 55-60 minutes. Check the bread after 45 minutes as ovens will vary. You want a toothpick or a knife to come out completely clean. Let cool completely before cutting. This is a very important step. This cake isn’t one to be eaten warm.
If the bread starts to brown to much but the inside isn’t cooked, cover with foil to cook the inside and prevent the exterior from becoming to dark.