Lemon blueberry bread
This lemon blueberry bread is absolutely perfect in every way. It has a slight lemony undertone and is full of sweet, juicy blueberries.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
- 1 large egg
- 1 cup milk of choice
- 3 tablespoons unsweetened applesauce
- 1 teaspoon lemon extract can substitute with the zest and juice of 1-2 lemons
- 2 cups all-purpose flour can substitute with whole wheat flour
- 1 cup granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries if frozen, do not thaw
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
In a measuring cup, mix together the egg, milk, applesauce and lemon extract (or zest and juice if using). Set aside.
In a medium sized bowl, whisk together the flour, sugar, baking powder and salt until well blended. Pour the egg mixture into the large bowl and gently mix together until a few streaks remain. Fold in the blueberries until everything just comes together - do not over mix.
Bake in your preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool slightly before servin
Store the bread in an airtight container at room temperature or in the refrigerator. It will keep for several days. Bread can also be frozen and thawed.
Source: Slightly adapted from Taste of Home