Lemon Blueberry Tea Bread
Brighten your day with this irresistible Lemon Blueberry Tea Bread—a moist, tangy loaf bursting with juicy blueberries and a refreshing pop of lemon flavor. Perfect for breakfast, dessert, or an afternoon treat alongside your favorite cup of tea, this quick bread combines simple ingredients like fresh lemon zest, sweet blueberries, and a hint of vanilla for a delightful homemade bake. The tender crumb is achieved with a blend of melted butter and whole milk, while tossing the blueberries in flour ensures they stay perfectly distributed throughout the loaf. Finish it off with a drizzle of optional fresh lemon glaze for an extra touch of sweetness and citrusy flair. Ready in just over an hour, this easy yet elegant recipe will become a cherished favorite for every occasion!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Lemon zest
- 1.25 cups Fresh blueberries
- 0.75 cups Whole milk
- 0.25 cups Unsalted butter, melted and slightly cooled
- 2 units Eggs, large
- 1 teaspoons Vanilla extract
- 2 tablespoons Fresh lemon juice
- 0.5 cups Powdered sugar (for optional glaze)
- 1 tablespoons Fresh lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest.
Gently toss the blueberries in 1 tablespoon of the flour mixture to coat them. This helps prevent the berries from sinking while baking.
In a medium bowl, whisk together the milk, melted butter, eggs, vanilla extract, and lemon juice until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the floured blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then use the parchment paper overhang to lift the bread out of the pan. Transfer it to a wire rack to cool completely.
For an optional glaze, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled bread before serving.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
