Refreshing Treat: Lemon Blueberry Bread – Perfectly Sweet and Tangy! – Page 2

Refreshing Treat: Lemon Blueberry Bread – Perfectly Sweet and Tangy! (Page 2 ) | March 21, 2025

Helpful Tips: To ensure your Lemon Blueberry Bread turns out perfectly:

Use an 8×4 inch loaf pan.
Avoid overmixing to prevent a tough texture.
Line the pan’s sides and bottom with parchment paper for easy removal.
Mix wet and dry ingredients in separate bowls.
Toss blueberries in flour before adding them.
Store your Lemon Bread in the refrigerator; it keeps for up to 4 days.

Serving Suggestions: Wondering what pairs wonderfully with this magnificent cake? Consider milkshakes, fruit juices, fresh fruit slices, or even a glass of wine. You can also get creative and craft your own dessert to surprise everyone!

How to Keep Your Cake Moist: For the moistest results, steer clear of low-fat milk. Use whole milk and ensure your eggs are at room temperature before you begin baking.

Storing Your Lemon Bread: If you have leftovers, freeze them! Simply seal it in a large plastic bag, making it airtight, or wrap it with plastic wrap.

How to Make It:

In a mixing bowl, beat together butter, 1 cup sugar, juice, and eggs. Combine flour, baking powder, and salt.
Stir into the egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries.
Pour the batter into a greased loaf pan. Bake at 350°F for 60 to 70 minutes.

For the Glaze: