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Ina Garten Lemon Blueberry Bread

Ina Garten Lemon Blueberry Bread

Erin Table for Seven
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!
5 from 2 votes
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Bread
Cuisine American
Servings 10
Calories 277 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup milk
  • 1 cup fresh or frozen blueberries I used fresh
  • 1 tablespoon all-purpose flour

Lemon Glaze

  • 2 tablespoons butter melted
  • ½ cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper (or lightly grease with butter).
  • Whisk 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).
  • To make the glaze 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.

Notes

  • Try different fruits like raspberries, cherries, or blackberries as a variation.

Nutrition

Calories: 277kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 56mgSodium: 312mgPotassium: 73mgFiber: 1gSugar: 28gVitamin A: 335IUVitamin C: 4mgCalcium: 51mgIron: 1mg
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