Name: Lemon Blueberry Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 12.0
Cuisine: Blueberries
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 cup granulated sugar; 3 tablespoons lemon juice, fresh; lemon zest, from one large lemon; 1/2 cup buttermilk; 3 large eggs; 1/2 cup canola oil, or vegetable oil; 1 1/4 cups frozen blueberries

Lemon Blueberry Bread Recipe

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10 m 55 m 12 Servings

Ingredients

1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 cup Granulated Sugar
3 tablespoons Lemon Juice, fresh
Lemon Zest, from one large lemon
1/2 cup Buttermilk
3 large Eggs
1/2 cup Canola Oil, or vegetable oil
1 1/4 cups Frozen Blueberries

Directions

Preheat the oven to 350°F. Spray an 8 1/2-x-4 1/2-inch loaf pan with cooking spray.
Whisk together the flour, baking powder and baking soda together in a small bowl.
Put the sugar, zest and juice in a medium bowl and rub the ingredients together until the sugar is fragrant. Mix in the buttermilk, eggs and oil. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the blueberries.
Pour the mixture into the baking pan and bake for 50 to 55 minutes or until top is golden and a toothpick inserted into the center of the cake comes out clean.
Cool on a rack for at least 20 minutes before slicing and serving.

Notes

This bread can be wrapped and kept at room temperature for 4 days or frozen for a month.