Do You Need to Refrigerate Lemon Blueberry Loaf?

No, refrigeration is not required for lemon blueberry bread . It’s best stored at room temperature in an airtight container to keep it moist and fresh. Refrigerating the bread can actually dry it out, so simply keep it on your kitchen counter for up to 3 days.

What Are the Ingredients in Blueberry Bread?

The basic ingredients for blueberry bread include all-purpose flour, sugar, baking powder, salt, milk, eggs, vegetable oil, and vanilla extract. For this lemon blueberry bread recipe, you also need fresh blueberries and lemon juice and zest to give it that signature citrusy tang. The combination of these ingredients results in a moist, flavorful loaf that’s perfect for any occasion.

What Does Lemon Juice Do to Blueberries?

Lemon juice helps to enhance the natural sweetness of blueberries while adding a bit of acidity that balances the flavors. The tartness of the lemon complements the sweetness of the berries, creating a refreshing and well-rounded taste in every bite of lemon blueberry bread . The lemon juice also helps the bread rise and gives it that zesty kick that makes it so special.

How to Store Homemade Blueberry Bread?

To store your homemade blueberry bread , place it in an airtight container and keep it at room temperature for up to 3 days. If you want to store it longer, wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. When ready to enjoy, simply thaw it at room temperature or heat it up in the oven for a freshly baked taste.

Lemon Blueberry Bread Recipe: The Best 5-Minute Quick Bread for Summer - Mary Recipes

Description

This Lemon Blueberry Bread is the perfect combination of sweetness and zest. The tender, moist loaf is studded with juicy blueberries and infused with fresh lemon juice and zest, creating a light and refreshing treat. Topped with a tangy lemon glaze, this bread is ideal for breakfast, an afternoon snack, or even as a delightful dessert. It’s quick and easy to make, so you’ll have a fresh loaf ready to serve in no time!

Ingredients

Scale

For the bread:
- 1 + ½ cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk (120 grams)
- ⅓ cup vegetable oil (70 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 + ½ cups fresh blueberries (divided)
For the lemon glaze:
- ½ cup icing sugar
- 1–2 tablespoons lemon juice

Instructions

Preheat the oven and prepare the pan:
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or oil, or line it with parchment paper for easy removal.
Mix the dry ingredients:
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined. Set aside.
Mix the wet ingredients:
In a separate medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until smooth.
Combine wet and dry ingredients:
Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula or spoon until just combined. Be careful not to overmix, as this will make the bread denser. The batter should still be a bit lumpy.
Fold in the blueberries:
Gently fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.
Bake the bread:
Pour the batter into the prepared loaf pan and top with the remaining ½ cup of blueberries. Bake for 50-55 minutes or until golden brown, and a toothpick inserted into the center comes out clean.
Cool the bread:
Allow the bread to cool in the pan for 10-15 minutes before removing it. Invert the pan and transfer the bread to a cooling rack to cool completely.
Prepare the glaze:
In a small bowl, whisk the icing sugar with lemon juice until smooth and thick but pourable. Adjust the consistency with more lemon juice or icing sugar if necessary.
Drizzle the glaze:
Drizzle the glaze over the cooled bread. Allow the glaze to set for a few minutes before slicing and serving.

Notes

Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, and freeze for up to 2 months.
Blueberry Tip: For an extra burst of blueberry flavor, you can reserve some of the berries to add on top of the loaf just before baking.
Lemon Glaze Variations: If you prefer a thicker glaze, simply double the glaze ingredients and coat the loaf more generously.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert, Snack, Breakfast
Cuisine: American, Baking

Nutrition

Calories: 200
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg