Meet the Sullivans: Recipe: Lemon Blueberry Bread

March 5, 2015

Recipe: Lemon Blueberry Bread

Over the weekend I had a craving for something lemony, so I whipped up a few mini loaves of this moist lemon bread. It's a sweet taste of Spring!


INGREDIENTS
2 cups all-purpose flour + 1 tablespoon, divided
2 tsp. baking powder
½ tsp. salt
½ cup. oil (coconut, vegetable, or canola)
2 tsp. vanilla extract
2 eggs
1 cup granulated sugar
1 cup plain greek yogurt (or sour cream)
Zest & juice of 1 lemon
1 cup blueberries
Lemon Glaze
¾ cup confectioners sugar
1-2 tablespoons fresh lemon juice

INSTRUCTIONS
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan or two mini loaf pans with cooking spray and set aside.
  2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
  3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
  4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
  5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  6. Lightly fold the blueberries into the batter.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*
  8. Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
  9. Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
  10. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.  
Adapted slightly from Betty Crocker


I'm embarrassed to say that I have always had trouble making blueberry muffins, because until now I did not know the "toss the berries in flour" trick, so my blueberries always fell to the bottom of my muffins and breads.

Well, now I know, so I had to make sure I passed along the tip!


Enjoy! And a few fun kitchen items used in the making of this bread...

13 comments:

Rachel @ STCL said...

This looks delicious! I think I might need to give the recipe a try this weekend!

Laura Keenan said...

And now I have a craving and this looks delicious! Look like I'll be baking this weekend...Liam will be thrilled!

hello erin said...

this looks beyond delicious. BEYOND. theres a good chance it'll make a showing in our casa this weekend FOR SURE>

Tawnya Faust said...

Oh yum!! I think I need to try this recipe, with a side of green smoothie ;) It's all about balance, right?! haha

Kristy said...

Oh, man! You always have the BEST recipes, Colleen! So yummy. I need to add this to my list. :)

Jenny said...

that looks super delicious and pretty easy too! I have several of your recipes saved to try now that we're in the new house -- this is getting added to the list! :)

Laureen D said...

Oh yum!! I guess I didn't know that's how you make the blueberries not sink either, interesting. :) Very springy is right!!

Julie said...

I've been craving fruit and juice...this sounds right up my alley!

Sara McCarty said...

YES PLEASE!! This looks amazing. And I bet even Mac would eat it!

Stefanie said...

That sounds so good! Thanks for sharing!

Chelsea Williams said...

That looks delish!! I want to make some this weekend :)

Lindsay Newton said...

I love this bread and make it (gfree) all of the time! I have a post of it coming next week!

Colleen said...

I can't wait to see yours! My neighbor is GF and she said she might want to make this one GF -- I'll send her the lin to yours!