Lemon Blueberry Muffin Bread Recipe
Since blueberries are in season, there is no better time than to make a berry good recipe using these luscious little gems.
And the best part – aside from its delectable delicate taste and aroma – it’s easy peasy one, two, three! Well, maybe four! :)
I always get so excited when fresh fruits are available for the taking and, I always use them in my cooking and baking. Well, folks, this is the perfect opportunity to use some delicious blueberries in your baking. Oh, and let’s talk about the lemon sassiness going on here. It adds a delicate aroma of fresh lemon to this loaf. It’s not overpowering, but yet it’s just enough to add a summery flavor!
I don’t know how many adjectives I can use to describe how delicious this Lemon Blueberry Muffin Bread loaf is, but as far as loaves go, this is my all time favorite! To sum it up, you get a pop of lemon, the sweet joy of blueberry, the creaminess of yogurt, and the moistness of a cloud! It’s not heavy or overbearing, but rather light and airy but with some substance. I know what beverage would go perfectly with this too! My homemade lemonade! I promise you it’s like no other you’ve had!
OK, so less talk and let’s get to it!
Oh! I made a Lemon Glaze Drizzle for the top which is optional. I drizzled it ever to gingerly over the top. You can, if desired, leave that step out.
2 cups of all-purpose flour
1½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt
Lemon Glaze Drizzle:
4 tablespoons of fresh lemon juice
1 Cup of Confectioners Sugar
Preheat your oven to 350 degrees.
Spray a loaf pan with nonstick cooking spray
Whisk together flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine. If you are using a blender, blend on slow speed.
Combine together the butter and sugar until light and fluffy.
Add the eggs, one at a time
Be sure to beat them well after each addition.
Add the yogurt then the dry ingredients
Use a large spoon for mixing and only until incorporated – you don’t want to have mushy blueberries so be gingerly when mixing!
Scoop batter into your prepared loaf pan
Bake for about 1 hour 10 minutes or until golden brown.
Let cool in the pan for 10 minutes
Then, invert onto a plate
For the Lemon Glaze Drizzle: just slowly add the lemon juice to the sugar and mix. Then lightly drizzle.
I usually wrap the leftover loaf in foil and keep it on my countertop. It can stay fresh for at least 2-3 days that way.
As far as where I got this recipe from – I had this printed out and don’t recall I where I got it from.
Here are some images of the process. I know you will love this loaf as much as we did! Hubby gave it a 10!
Lemon Glaze Drizzle Images:
PIN IT FOR LATER!
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