Ina Garten Lemon Blueberry Bread

This lemon blueberry quick bread recipe from Ina Garten yields a loaf that is delightfully moist, bursting with flavor, and very delectable! This simple bread recipe features a classic combination of sour, sweet, and fresh flavors thanks to the addition of a lemon glaze on top.

Sure to become a new go-to option! Serve for breakfast, snack, or dessert!

Ina Garten Lemon Blueberry Bread Recipe

This Ina Garten Lemon Blueberry is a delightful, savory fast bread excellent to enjoy along with a cup of coffee or tea. The combination of blueberry and lemon in this simple loaf is one of my favorite flavor combinations.

This lemon blueberry bread recipe comes together pretty quickly and would be great for a special brunch, tea party, or shower.

Ina Garten Lemon Blueberry Bread Ingredients

• All-purpose flour – in this case, the flour needs to be measured out precisely. Flour should be loosened by stirring it in its container, spooned into a measuring cup, and then leveled by using the back of a knife to scrape off any extra flour that accumulated on top.
• Baking powder – a key component of this bread’s rise, the leavening ingredient helps the blueberry bread expand.
• Salt – is one of the most important ingredients since it brings out the best in the lemon and blueberry.
• Unsalted butter – If you just have salted on hand, that’s fine. Reduce the salt by half.
• Sugar – The granulated sugar adds a delightful sweetness to the lemon blueberry bread and counteracts the sharpness of the lemons.
• Eggs – make the whole thing come together.
• Vanilla extract – use the real stuff here, it gives so much flavor!
• Freshly grated lemon zest and lemon juice – for a lovely lemon flavor. Before you juice the lemons, zest them.
• Milk – helps to loosen the batter
• Blueberries – You can use fresh or frozen blueberries, but be sure to mix them in flour before adding them to the batter. This prevents them from sinking to the bottom of the pan while the bread bakes.

Lemon Blueberry Bread Glaze

The fast bread is improved greatly by the addition of the glaze, which is quite easy to prepare. Four simple ingredients are mixed together and drizzled over toast.

• Melted Butter
• Powdered Sugar
• Fresh Lemon Juice
• Vanilla Extract

How To Make Ina Garten Lemon Blueberry Bread

• Preheat the oven to 350°F and line a 9-inch-by-5-inch loaf pan with parchment paper (or lightly grease with butter).
• Set aside the flour, baking powder, and salt in a medium mixing bowl.
• Melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice should all be combined in the bowl of an electric mixer. Mix until everything is well blended.
• Add the flour mixture and milk in two batches, mixing slowly (some flour, then some milk, then the rest of the flour, and the rest of the milk). When it’s just blended, stop mixing.
• Rinse the blueberries (if using fresh) to remove any excess moisture, then stir with 1 tablespoon of flour in a small basin. This flour covering will keep the blueberries from sinking to the bottom of your loaf as it bakes.
• Add the flour-coated berries to the batter and gently but quickly incorporate by hand.
• Pour batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the loaf comes clean. Cool for about 30 minutes in the pan, then transfer to a wire cooling rack with a baking sheet underneath (to catch the glaze you’re about to add).
• Simply whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract, then pour over the loaf. Allow a few minutes to set before serving.

What To Serve With Lemon Blueberry Bread?

• Coffee
• Milkshake
• Tea
• Mojito
• Juice

FAQ Section

Can You Freeze This Lemon Blueberry Bread?

Yes. Allow the bread to cool completely before proceeding. Wrap in plastic wrap, then foil and store in a freezer-safe airtight container or Ziploc bag for up to 3 months. Refrigerate to defrost.

Is It Okay To Use Frozen Blueberries?

Yes. In this recipe, frozen blueberries can be used for fresh blueberries.

Can I Substitute A Different Berry?

I haven’t tried additional berries in this recipe, but many of my readers have. The best possibilities appear to be blackberries and strawberries.

Ina Garten Lemon Blueberry Bread Nutrition Facts

Amount Per Serving

• Calories 180.8
• Total Fat 8.7g
• Saturated Fat 5.2g
• Cholesterol 56mg
• Sodium 305.9mg
• Potassium 61mg
• Total Carbohydrate 23g
• Dietary Fiber 0.8g
• Sugars 9.7g
• Protein 3.2g
• Vitamin A 65%
• Vitamin C 5.8%
• Calcium 4.6%
• Iron 2.1%

Ina Garten Lemon Blueberry Bread

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour 5 minutesRest time: minutesTotal time:1 hour 30 minutesServings:10 servingsCalories:180.8 kcal Best Season:Suitable throughout the year

Description

This lemon blueberry quick bread recipe from Ina Garten yields a loaf that is delightfully moist, bursting with flavor, and very delectable! This simple bread recipe features a classic combination of sour, sweet, and fresh flavors thanks to the addition of a lemon glaze on top.
Sure to become a new go-to option! Serve for breakfast, snack, or dessert!

Ingredients

• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1/3 cup unsalted butter melted
  
• 1 cup granulated sugar
  
• 2 eggs
  
• 1/2 teaspoon vanilla extract
  
• 2 teaspoons fresh grated lemon zest
  
• 2 tablespoons fresh lemon juice
  
• 1/2 cup milk
  
• 1 cup fresh or frozen blueberries I used fresh
  
• 1 tablespoon all-purpose flour

Lemon Glaze

• 2 tablespoons butter melted
  
• 1/2 cup powdered sugar
  
• 2 tablespoons fresh lemon juice
  
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and line a 9-inch-by-5-inch loaf pan with parchment paper (or lightly grease with butter).
   
2. Set aside the flour, baking powder, and salt in a medium mixing bowl.
   
3. Melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice should all be combined in the bowl of an electric mixer. Mix until everything is well blended.
   
4. Add the flour mixture and milk in two batches, mixing slowly (some flour, then some milk, then the rest of the flour, and the rest of the milk). When it’s just blended, stop mixing.
   
5. Rinse the blueberries (if using fresh) to remove any excess moisture, then stir with 1 tablespoon of flour in a small basin. This flour covering will keep the blueberries from sinking to the bottom of your loaf as it bakes.
   
6. Add the flour-coated berries to the batter and gently but quickly incorporate by hand.
   
7. Pour batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the loaf comes clean. Cool for about 30 minutes in the pan, then transfer to a wire cooling rack with a baking sheet underneath (to catch the glaze you’re about to add).
   
8. Simply whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract, then pour over the loaf. Allow a few minutes to set before serving.

Keywords:Ina Garten Lemon Blueberry Bread, Lemon Blueberry Bread