Cindys Lemon Blueberry Bread

This lemon blueberry bread is great with fresh blueberries!



Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Blend sugar, flour, butter, lemon zest, and cinnamon together in a small bowl for the topping; mix well.

Step: 3

Stir sugar, milk, butter, and egg together in another bowl. Blend well. Combine flour and baking powder; stir into the milk mixture. Fold in blueberries and lemon zest. Pour batter into the prepared loaf pan and sprinkle with the topping.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.


Per Serving: 315 calories; protein 4.4g; carbohydrates 52.5g; fat 10.3g; cholesterol 44mg; sodium 111.7mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.

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