This lemon blueberry bread is moist, tender, and full of candy berries. With simply 10 components, it’s a straightforward spring dessert readers make on repeat.
Because the climate warms up this spring, I’ve observed my dessert cravings shifting. So lengthy, chocolate—proper now, I would like all issues vibrant and citrusy. I’m clearly not alone on this, due to all of the desserts on Love & Lemons, there’s one our readers can’t cease making this spring: this lemon blueberry bread.
Joe wrote, “I’ve made this so many instances now… Everybody who tries it loves it!” And Lisa commented, “This bread has me hankering for spring and I’ll undoubtedly be making it once more!” It’ll be on repeat in my kitchen this season too.
Right here’s why I really like this lemon blueberry bread:
- It couldn’t be simpler. The recipe requires 10 easy components, and you may combine up the batter in as many minutes. The oven takes care of the remaining!
- It’s filled with vibrant lemon taste. I take advantage of a full tablespoon of lemon zest within the loaf itself. As soon as it cools, I drizzle it with a 2-ingredient lemon glaze and prime it with extra zest for an extra-citrusy kick.
- It’s not only for dessert. I really like snacking on this lemon blueberry bread with a cup of espresso or tea within the afternoon. I wouldn’t flip down a slice for breakfast, both!
Get the recipe:
Need to make this recipe? Listed here are a number of suggestions:
- Frozen blueberries are honest sport. I virtually at all times have frozen blueberries in my freezer, and I’ve used them on this recipe a number of instances. You’ll be able to add them straight to the batter frozen. Only a heads up that you could be have to bake the loaf for an additional jiffy.
- The glaze takes it excessive. For those who’re craving a super-lemony deal with, don’t skip the glaze on prime of this bread. It provides the proper citrusy pop!
- Leftovers freeze completely. Simply wrap them tightly or seal in an hermetic container and freeze for as much as 3 months! They thaw properly at room temperature. I prefer to slice the loaf earlier than freezing in order that I can thaw slices separately.
For those who’re additionally somebody who loves lemon desserts in spring, add this one to your to-make record. L&L reader Karen wrote, “I’ve made this 6-8 instances. Scrumptious!” I hope it turns into a go-to deal with for you too.
