Lemon Blueberry Bread

This lemon blueberry bread is bright, fresh, flavorful, and so fun! Fresh blueberries and lemon zest bake together into a tender, moist loaf. With a crumb that practically melts in your mouth, it is the perfect breakfast, afternoon snack, or dessert!

Ingreadient

• 1 tbsp lemon zest
• 1 cup granulated sugar
• 1 ¼ cups white whole wheat flour
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup unsalted butter (slightly softened)
• 3 eggs
• 1 tbsp lemon juice
• 3 tbsp milk
• 1 cup fresh blueberries
• 1 cup vanilla frosting
• ¼ cup blueberry jam

Step by step

1. First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
2. In a large bowl, combine the lemon zest, sugar, white whole wheat flour, baking soda, and sea salt. Stir until combined.
3. Using a hand mixer, add in the softened butter. Mix until crumbly and until no large clumps of butter remain.
4. Then, add in the eggs, fresh lemon juice, and milk. Stir together.
5. Toss the blueberries in 1 tablespoon of white whole wheat flour. Then, carefully fold them into the batter.
6. Transfer the bread batter into the lined pan. Smooth into an even layer.
7. Bake for 55 to 60 minutes or until a toothpick inserted comes out clean. Allow the bread to fully cool before making the homemade frosting.
8. Once the bread has cooled, make the vanilla frosting. Combine the vanilla frosting and jam in a small bowl. Frost, slice, and serve!