Lemon Blueberry Bread

If you want to add more lacto ovo vegetarian recipes to your collection, Lemon Blueberry Bread might be a recipe you should try. For 62 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 313 calories, 6g of protein, and 14g of fat. 1487 people were impressed by this recipe. It works well as a very budget friendly bread. This recipe from Good Life Eats requires vanillan extract, whole milk, sugar, and lemon zest. From preparation to the plate, this recipe takes about 3 hours. Overall, this recipe earns a rather bad spoonacular score of 30%. Lemon Blueberry Bread with Lemon Glaze, Blueberry Lemon Bread, and Blueberry Lemon Bread are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes. Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended. Add the dry ingredients and mix just until incorporated.In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.Meanwhile, make the lemon syrup: in a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.To make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency. Drizzle over the cooled bread.Store bread in the refrigerator.

 

Step by step:

1. Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes.

2. Add the eggs, one by one, beating until well mixed before adding the next.

3. Add the milk and vanilla and beat until well blended.

4. Add the dry ingredients and mix just until incorporated.In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes.

5. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.Meanwhile, make the lemon syrup: in a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.While the bread is still warm, jab it all over with s skewer.

6. Brush with the lemon syrup.

7. Let the bread cool completely, about 2-3 hours.To make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice.

8. Add more juice/sugar to gain desired consistency.

9. Drizzle over the cooled bread.Store bread in the refrigerator.

Nutrition Information:

covered percent of daily need

 

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