Lemon Blueberry Bread
A homemade lemon blueberry bread that's perfect when the fruits are in season but can be enjoyed all year round. A moist, light bread bursting with lemon flavor, fresh blueberries and a sweet glaze.
Equipment
- 8x4 loaf pan
Ingredients
Dry ingredients
- 1.75 cup all-purpose flour (225g)
- 2 zested lemon
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet ingredients
- 1/2 cup vegetable oil
- 2 large egg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Mix in
- 1 cup blueberries
Icing
- 1/2 cup powdered sugar
- 2 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉.
- Mix together the dry ingredients. Then, mix together the wet ingredients. Combine the dry and wet ingredients then fold in the blueberries.
- Pour the batter into a lined loaf pan. Place in the oven and bake for 50-60 minutes. This time can change from oven to oven but start checking around the 45 minute mark and allow the bread to finish baking until the center is done.
- While baking, mix together the icing.
- Remove from the oven when a knife or toothpick comes out clean from the center. Pour the icing over the cake and spread it out while the cake is still hot. Then, allow it to fully cool before slicing and serving.
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 276mg | Potassium: 28mg | Fiber: 1g | Sugar: 21g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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