Description
Ina Garten’s Lemon Blueberry Bread is a moist and tender quick bread made with fresh lemon zest, lemon juice, and blueberries. It’s baked until golden brown and topped with a tangy lemon glaze that seeps into the loaf, adding even more flavor. This bread is easy to make and can be served for breakfast, brunch, or as a dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 stick (½ cup) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Grease the pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream the Butter and Sugar
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
- Add the eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Add lemon zest and juice: Stir in the lemon zest, fresh lemon juice, and vanilla extract.
Step 4: Mix the Wet Ingredients
- Add the yogurt: Gradually add the Greek yogurt or sour cream to the batter, mixing until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
- Combine the ingredients: Slowly add the dry ingredients to the wet mixture in batches, mixing just until combined. Avoid overmixing the batter to ensure a light texture.
Step 6: Prepare the Blueberries
- Toss the blueberries in flour: In a small bowl, toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the bread.
Step 7: Fold in the Blueberries
- Gently fold the blueberries: Using a spatula, gently fold the blueberries into the batter, ensuring they are evenly distributed without overmixing.
Step 8: Bake the Lemon Blueberry Bread
- Transfer to the loaf pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake: Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Step 9: Make the Lemon Glaze
- Mix the glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. The glaze should be thick but pourable.
- Drizzle the glaze: Once the bread has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Step 10: Slice and Serve
- Slice and enjoy: Once the glaze has set, slice the bread and serve. Enjoy it with coffee, tea, or as a sweet snack.