Helpful Tips: To ensure your Lemon Blueberry Bread turns out perfectly:
- Use an 8×4 inch loaf pan.
- Avoid overmixing to prevent a tough texture.
- Line the pan’s sides and bottom with parchment paper for easy removal.
- Mix wet and dry ingredients in separate bowls.
- Toss blueberries in flour before adding them.
- Store your Lemon Bread in the refrigerator; it keeps for up to 4 days.
Serving Suggestions: Wondering what pairs wonderfully with this magnificent cake? Consider milkshakes, fruit juices, fresh fruit slices, or even a glass of wine. You can also get creative and craft your own dessert to surprise everyone!
How to Keep Your Cake Moist: For the moistest results, steer clear of low-fat milk. Use whole milk and ensure your eggs are at room temperature before you begin baking.
Storing Your Lemon Bread: If you have leftovers, freeze them! Simply seal it in a large plastic bag, making it airtight, or wrap it with plastic wrap.
How to Make It:
- In a mixing bowl, beat together butter, 1 cup sugar, juice, and eggs. Combine flour, baking powder, and salt.
- Stir into the egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries.
- Pour the batter into a greased loaf pan. Bake at 350°F for 60 to 70 minutes.
For the Glaze:
- Combine the glaze ingredients; drizzle over the warm bread. Allow it to cool completely.
Enjoy your meal, dear folks! And don’t forget to share this recipe with your friends and loved ones!
Additional Information: Nutrition (per slice):
- Calories: 181
- Total Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 2g
- Cholesterol: 38mg
- Sodium: 149mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 17g
- Protein: 3g
