Description
Ina Garten’s lemon blueberry bread offers a delightful blend of citrusy zest and sweet berries. Bakers can enjoy this classic quick bread that promises a perfect balance of flavors and a moist, tender crumb.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 ½ cups (180 g) all-purpose flour
- 1 cup fresh or frozen blueberries
- ⅓ cup (75 g) unsalted butter, melted
- ½ cup (120 ml) milk
- 2 tbsps fresh lemon juice
- ½ tsp vanilla extract
- 2 tsps fresh grated lemon zest
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp all-purpose flour for coating blueberries
- 2 tbsps butter, melted
- ½ cup (60 g) powdered sugar
- 2 tbsps fresh lemon juice
- ½ tsp vanilla extract
Instructions
- Preparation: Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, lightly buttering the surface to prevent sticking.
- Dry Ingredient Fusion: Sift flour, baking powder, and salt together in a medium bowl, creating a uniform dry mixture.
- Wet Ingredient Harmonization: Using an electric mixer, combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth and well-integrated.
- Batter Composition: Alternate adding dry ingredients and milk to the wet mixture, stirring until just combined to maintain a tender crumb.
- Blueberry Integration: Gently dust blueberries with flour to prevent sinking, then carefully fold into the batter, maintaining their delicate structure.
- Baking Process: Pour batter into prepared pan, spreading evenly. Bake for 55-65 minutes, testing for doneness with a clean knife or toothpick inserted into the center.
- Finishing Touches: Cool the bread in the pan for 30 minutes, then transfer to a wire rack. Prepare the glaze by whisking ingredients until smooth, drizzling elegantly over the cooled loaf. Allow glaze to set completely before serving.
Notes
- Prevent Blueberry Sinking: Coat berries with flour to distribute evenly throughout the bread and stop them from dropping to the bottom during baking.
- Mixing Technique Matters: Alternate dry and wet ingredients carefully and mix just until combined to maintain a tender, light bread texture without developing tough gluten.
- Temperature Control: Use room temperature eggs and milk to ensure smoother batter integration and more consistent baking results.
- Doneness Check: Test bread with a clean toothpick or knife inserted in the center; no wet batter should remain when fully baked, indicating perfect moisture and cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg