This is pretty much the BEST bread ever! I know what you’re thinking…..but it’s over 100 degrees outside!! Yes. I’m fully aware. However, I was recently given some adorable new loaf pans and a brand new kitchen-aid mixer for my birthday so what’s a girl to do?? Now I’m not much of a baker (and I’m absolutely nowhere NEAR being a decorator) but that is something I’m really trying to do more of and want to get better at. This was such a surprisingly quick and easy bread to make and made our entire house smell incredible! Blueberries are so abundant right now and I already had so many on hand that this recipe was a no-brainer. Oh and I must say, I LOVE the way blueberries show up in photos! Aren’t they just so pretty??
The lemon zest in this wonderful bread really gives it that zing that I was hoping to achieve. I’ll be honest, I didn’t lighten this up as much as I had wanted to (sorry). I did use Splenda instead of sugar which cut a lot of the calories (you really can’t tell the difference) but I wanted this to be moist, sweet and delicious! This bread is perfect to have as a morning slice with your coffee or even as a little after dinner dessert. A little indulgence is never a bad thing and it will only give you more motivation to work out. Hope you enjoy it as much as I did.
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Blueberry Lemon Bread
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Description
Fresh blueberries combined with a zest of lemon make this bread unbelievably delicious
Ingredients
- 1 1/2 cups (360 ml) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 6 tbsp (90 ml) unsalted butter, room temperature
- 6 tbsp Splenda (or 3/4 cup white sugar)
- 2 large eggs
- 1/2 tsp. pure vanilla extract
- 1 tbsp grated lemon zest (about 1 lemon)
- 1/2 cup (120 ml) fat-free milk
- 1 cup (240 ml) fresh blueberries
- 3/4 cup (180 ml) confectioner's sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Spray with a non-stick vegetable spray (or butter if you prefer) the bottom and sides of a loaf pan (9 x 5 x 3 inch). In a separate bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
- Scrape the batter into the prepared pan and bake for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Meanwhile, in a small saucepan, whisk the 3/4 cup confectioner’s sugar and the 2 tbsp of lemon juice together until all blended together. Allow loaf to cool for about 10 minutes, remove from pan and drizzle glaze over top. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 159
- Fat: 7 g
- Carbohydrates: 21 g
- Fiber: 0.9 g
- Protein: 3.2 g
Find it online: https://honestcooking.com/delicious-blueberry-lemon-bread/
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Frequently Asked Questions
The recipe uses Splenda instead of sugar — can I use regular sugar instead?
Yes. The recipe lists both options: 6 tbsp Splenda or 3/4 cup white sugar. The article notes the author used Splenda to cut calories and says “you really can’t tell the difference” in this bread.
Why does the recipe alternate adding the flour and milk rather than mixing everything together?
Adding the 1 1/2 cups of flour in three additions and the 1/2 cup of milk in two additions, starting and ending with flour, keeps the batter from being overworked and ensures a tender crumb. The instructions are explicit: mix only until combined at this stage.
When should I drizzle the lemon glaze — hot from the oven or after it cools?
The instructions say to let the loaf cool for about 10 minutes after removing it from the pan, then drizzle the glaze (3/4 cup confectioner’s sugar whisked with 2 tbsp fresh lemon juice) over the top while the bread is still warm so it soaks in slightly.
this looks so good, perfect, moist and delicious! I love blueberries
Thank you so much Tamara! :)