Springy Blueberry Lemon Bread
Prep
15m
·
Cook
1h
·
Total
1h 15m
About This Recipe
This Springy Blueberry Lemon Bread is bursting with fresh, fruity flavor. Made with juicy blueberries, zesty lemon, and a hint of buttery richness, it's the perfect treat for any time of day. With a moist and tender texture, it's sure to become a new favorite in your recipe arsenal.
Ingredients
(Servings:
8)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories345kcal17%
-
Fat14g21%
-
Saturated Fat7g35%
-
Carbohydrates50g16%
-
Fiber2g8%
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Sugar27g54%
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Protein5g10%
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Cholesterol65mg21%
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Sodium290mg12%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
I actually LOVE this bread chilled, so I will often stick in the refrigerator and then slice it up and eat it when it’s cold! It gets nice and dense and it cuts into super clean slices. It’s my favorite.
I used frozen blueberries since fresh ones aren’t quite in season yet here. When using frozen, I did not thaw them. I also didn’t stir them more than 1-2 times because it colors the batter as you stir. If the batter turns a little purple, that’s okay. The bread should still be lemony-yellow when it’s done baking. Fresh blueberries should work just as well here, too!
I used frozen blueberries since fresh ones aren’t quite in season yet here. When using frozen, I did not thaw them. I also didn’t stir them more than 1-2 times because it colors the batter as you stir. If the batter turns a little purple, that’s okay. The bread should still be lemony-yellow when it’s done baking. Fresh blueberries should work just as well here, too!
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