Lemon Blueberry Bread

Lemon Blueberry Bread is a delicious tea time snack and also a healthy breakfast. Blueberries are rich in antioxidants, high in fiber, high in potassium and low in sodium. The lemon’s flavor along with its glaze makes this dish unbeatable. So try it out and share your comments!

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Lemon Blueberry Bread

Furthermore, I would like to give some of my suggestions for making perfect lemon blueberry bread. Firstly, try to use wild blueberries which are firm, plump and fragrant. Check the underside of the container for any wet spots because blueberries are now sold in plastic containers. Also try to use small blueberries for this lemon blueberry bread and don’t forget to toss with a flour. Because, it helps to prevent them from falling to the bottom of the bread while baking. Finally, before removing the outer rind/zest, wash the lemon properly (soap and water is best). When removing the zest, don’t remove the white membrane that is underneath because it is very bitter tasting and then squeeze the lemon by hand.

Lemon Blueberry Bread 2017-09-15 08:02:50

Serves 8    Lemon Blueberry Bread is a healthy delicious tea time snack.                              Print        Prep Time   00:20        Cook Time   01:00        Total Time   01:20

Prep Time   00:20        Cook Time   01:00        Total Time   01:20                      Ingredients

1. 1&1/2 cups all purpose flour (195 g)
2. 1 tsp baking powder
3. 1/4 tsp salt
4. grated lemon zest of 1 lemon
5. 1 cup fresh blueberries
6. 1/2 cup unsalted butter at room temperature (113 g)
7. 3/4 cup white sugar (150 g)
8. 2 large eggs at room temperature
9. 1 tsp vanilla essence
10. 1/2 cup milk (120 ml)          For Lemon Glaze
11. 1 tbsp fresh lemon juice
12. 2 tbsp white sugar          Instructions
13. Preheat oven to 180 degrees C.
14. Then butter or spray the bottom and sides of 9-inch loaf pan.
15. In a wide bowl, whisk together flour, baking powder, salt and orange zest until combined.
16. In a separate bowl, place blueberries. Remove 1 tbsp of the flour mixture and toss well the berries with the flour until coated.
17. In the bowl of an electric stand mixer or with a hand mixer, beat the butter until soft and creamy. (It takes 1 minute)
18. Then add sugar and beat until light and fluffy. (2 to 3 mins at medium-high speed)
19. Then add the eggs one at a time, beating well after each addition, scrape the sides in between. Beat in the vanilla essence until just combined.
20. Turn the speed to low, then add flour mixture in 3 additions and milk in 2 additions alternately. (starts and ends with flour)
21. Then gently fold the blueberries in the mixture by using a rubber spatula.
22. Scrape or pour the batter into the prepared pan and bake it for about 55 to 60 mins or until the bread is golden brown and a toothpick inserted in the center comes out clean.          Lemon Glaze
23. Mix sugar with lemon juice in a small microwave bowl, and microwave it for 20 to 30 seconds or until the sugar dissolves.
24. After removing the bread from the oven, place the pan on a wire rack, then pierce some holes on the top of the loaf by using wooden skewers or toothpick and then brush with the lemon glaze.
25. Set it aside for 30 mins in the pan then remove the bread from the pan and cool it completely on a wire rack.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Lemon Blueberry Bread

Serves 1
Prep Time: 00:20
Cook Time: 01:00
Total Time: 01:20

Ingredients

• 1&1/2 cups (195 g) all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• grated lemon zest of 1 lemon lemon zest
• 1 cup fresh blueberries
• 1/2 cup at room temperature (113 g) unsalted butter
• 3/4 cup (150 g) white sugar
• 2 at room temperature large eggs
• 1 tsp vanilla essence
• 1/2 cup (120 ml) milk
• 1 tbsp fresh lemon juice
• 2 tbsp white sugar

Instructions

• Preheat oven to 180 degrees C.
• Then butter or spray the bottom and sides of 9-inch loaf pan.
• In a wide bowl, whisk together flour, baking powder, salt and orange zest until combined.
• In a separate bowl, place blueberries. Remove 1 tbsp of the flour mixture and toss well the berries with the flour until coated.
• In the bowl of an electric stand mixer or with a hand mixer, beat the butter until soft and creamy. (It takes 1 minute)
• Then add sugar and beat until light and fluffy. (2 to 3 mins at medium-high speed)
• Then add the eggs one at a time, beating well after each addition, scrape the sides in between. Beat in the vanilla essence until just combined.
• Turn the speed to low, then add flour mixture in 3 additions and milk in 2 additions alternately. (starts and ends with flour)
• Then gently fold the blueberries in the mixture by using a rubber spatula.
• Scrape or pour the batter into the prepared pan and bake it for about 55 to 60 mins or until the bread is golden brown and a toothpick inserted in the center comes out clean.
• Mix sugar with lemon juice in a small microwave bowl, and microwave it for 20 to 30 seconds or until the sugar dissolves.
• After removing the bread from the oven, place the pan on a wire rack, then pierce some holes on the top of the loaf by using wooden skewers or toothpick and then brush with the lemon glaze.
• Set it aside for 30 mins in the pan then remove the bread from the pan and cool it completely on a wire rack.

By Santhi Therese
The Indian Claypot