Blueberry Lemon Bread
Need a little extra sunshine in your morning? This Blueberry Lemon Bread makes for a bright and delicious breakfast or afternoon snack and pairs perfectly with tea or coffee.
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Makes: 10 servings
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Ingredients
- 2 large eggs lightly beaten
- 1 cup granulated sugar
- 1 cup whole milk
- 3 tablespoon vegetable oil
- 3 cups all-purpose flour (reserve 2 tablespoon of this to toss the blueberries in)
- 1 teaspoon salt
- 4 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon lemon zest (from one lemon)
- 1 teaspoon vanilla
- 1 teaspoon freshly squeezed lemon juice
- 1 ½ cups fresh blueberries
- 2 tablespoon coarse sugar
Instructions
- Preheat oven to 350 degrees and lightly coat a 5x9" loaf pan in cooking oil.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, combine eggs and sugar. Add the milk, vegetable oil, vanilla, cinnamon, nutmeg, lemon juice and lemon zest and mix gently until all ingredients are incorporated.
- In separate bowl, whisk together flour (be sure to reserve 2 tablespoon of it), salt, and baking powder. Slowly incorporate the flour mixture into the egg mixture, taking care not to over-mix.
- Lightly toss the blueberries in reserved 2 tablespoon flour to prevent them from sinking while the bread bakes. Carefully fold blueberries into the batter.
- Pour the batter into the prepared loaf pan and top with coarse sugar.
- Bake bread for 50-55 minutes, until it's nicely browned or until a toothpick comes out clean.
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