Description
Whip up this delightful lemon blueberry bread for a sunshine-packed treat that brings zesty citrus and sweet berries together in one delectable slice. Your taste buds will dance with pure joy as fresh blueberries nestle into a tender, lemony crumb that screams summer comfort.
Ingredients
Scale
Main Ingredients:
- 2½ cups all purpose flour
- 1 cup old fashioned oats
- 1 cup walnuts
- 1 cup Driscoll’s blueberries
Wet Ingredients:
- 2 eggs
- ½ cup sour cream
- ¾ cup milk
- ½ cup vegetable oil
- ½ cup brown sugar
- 1 teaspoon vanilla
- zest of 1 lemon
Dry and Spice Ingredients:
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Warm your oven to precisely 350°F and position a rack in the center.
- Coat a 9×5 inch loaf pan thoroughly with cooking spray or butter.
- Whisk ½ cup brown sugar, 2 eggs, ½ cup sour cream, ¾ cup milk, 1 teaspoon vanilla, and ½ cup vegetable oil in a large bowl until smooth and fully combined.
- Sift 2½ cups flour, 1 teaspoon cinnamon, 3 teaspoons baking powder, and ¼ teaspoon salt into the wet mixture. Stir gently until just incorporated.
- Toss 1 cup blueberries in 1 tablespoon flour to prevent them from sinking during baking.
- Carefully fold 1 cup blueberries and 1 cup chopped walnuts into the batter.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Sprinkle additional oats on top if desired for extra texture.
- Bake at 350°F for 45-50 minutes, checking doneness with a toothpick inserted in the center.
- Remove from oven and let the bread rest in the pan for 10 minutes.
- Carefully transfer the bread to a wire rack and cool completely for about 2 hours.
- Dust the top with confectioner’s sugar for a finishing touch.
- Store the bread in an airtight container at room temperature for up to 4 days.
Notes
- Dusting blueberries with flour prevents them from sinking to the bottom of the bread during baking, ensuring an even distribution throughout your loaf.
- Letting the bread cool completely helps the texture set and makes slicing easier, so resist the temptation to cut into it too quickly.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend and ensure all other ingredients are gluten-free.
- Store the bread in an airtight container at room temperature, and if you want to extend its freshness, wrap it tightly and freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 277 kcal
- Sugar: 11 g
- Sodium: 174 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 37 mg