Blueberry-Lemon Bread Tutorial

My mother-in-law has two gigantic blueberry bushes on her property. So every summer I always go home with gallon bags full of fresh-picked blueberries and I'm always on the lookout for recipes. This is one of my favorites. It goes great with a cup of coffee in the morning and makes a great dessert, too.

Blueberry-Lemon Bread

Ingredients

6 Tbs unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp lemon zest
1/2 cup buttermilk (or plain milk)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh blueberries, rinsed
1/3 cup granulated sugar
3 Tbs lemon juice

Step 1

 

Preheat oven to 325 degrees. Butter a loaf pan and set aside. In a mixer, beat the 1 cup of sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each egg. Then add the lemon zest.

Step 2

Combine the flour, baking powder, and salt in a bowl. Add the flour mixture alternately with the buttermilk, starting and ending with the flour.

Step 3

Fold in the blueberries.

Step 4

Pour batter into buttered loaf pan, smooth out the top with a spatula.

Step 5

Bake at 325 degrees for 1 hour and 15 minutes, until toothpick inserted in the center comes out clean. Heat the remaining 1/3 cup of sugar and lemon juice until dissolved and pour over the hot loaf, serve warm.