This lemon blueberry bread is absolutely perfect in every way. It has a slight lemony undertone and is full of sweet, juicy blueberries.
Keyword: Bread, Breakfast
Author: Eva Bakes
1cupmilk of choice
1teaspoonlemon extractcan substitute with the zest and juice of 1-2 lemons
2cupsall-purpose flourcan substitute with whole wheat flour
2 and 1/2teaspoonsbaking powder
2cupsfresh or frozen blueberriesif 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