Description
Ina Garten’s lemon blueberry bread delivers a perfect balance of tangy citrus and sweet berries in one delightful quick bread. Moist crumb and bright flavors make this classic recipe a crowd-pleasing treat you’ll want to bake again and again.
Ingredients
Scale
Primary Ingredients:
- 1 cup white sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen blueberries
Liquid and Fat Ingredients:
- ⅓ cup melted butter
- 3 tablespoons lemon juice
- ½ cup milk
- 2 tablespoons lemon juice
- 2 tablespoons grated lemon zest
Additional Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup chopped walnuts
- ¼ cup white sugar
Instructions
- Warm the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9×5 inch loaf pan with a light coating of butter or cooking spray.
- In a large mixing bowl, thoroughly cream together white sugar and melted butter until the mixture becomes smooth and slightly fluffy.
- Incorporate eggs one at a time, thoroughly blending after each addition, then gently stir in fresh lemon juice until the mixture is well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Alternate adding the flour mixture and milk to the wet ingredients, mixing gently until just incorporated. Be careful not to overmix the batter.
- Carefully fold blueberries, chopped walnuts, and freshly grated lemon zest into the batter, distributing them evenly without crushing the berries.
- Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for approximately 60 to 65 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.
- Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to cool completely.
- Prepare the glaze by whisking white sugar and lemon juice in a small bowl until the sugar dissolves completely. Drizzle the glaze over the cooled bread, allowing it to set before slicing and serving.
Notes
- Cooling helps the bread set and prevents crumbling when removing from the pan. Let it rest for 10 minutes before transferring to a wire rack.
- Check doneness around 55 minutes by inserting a toothpick into the center. Perfect bread will have a clean or slightly moist crumb.
- Bake immediately after mixing to maintain optimal rising potential. Waiting too long can deflate the batter’s volume.
- Gentle mixing is crucial for tender bread texture. Combine ingredients until just mixed, avoiding overstirring.
- Room temperature eggs and milk create smoother, more consistent batter. Pull ingredients from the refrigerator 30 minutes before baking.
- Verify baking powder’s freshness before starting. Replace containers older than 6 months to guarantee proper rising.
- Enhance lemon flavor by adding zest directly to the glaze. One teaspoon can elevate the entire dessert’s brightness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg