LEMON BLUEBERRY SWIRL BREAD
Ingredients:
For the Bread:
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp lemon zest
2 tbsp fresh lemon juice
½ cup plain yogurt or sour cream
1 tsp vanilla extract
1 cup fresh blueberries (plus extra for topping)
Optional Lemon Glaze:
½ cup powdered sugar
1–2 tbsp lemon juice
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Instructions:
1. Preheat and Prep:
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
2. Make the Batter:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
Mix in lemon zest, lemon juice, yogurt, and vanilla.
Gradually add dry ingredients to wet ingredients. Mix until just combined.
3. Add Blueberries:
Toss blueberries with 1 tbsp flour to prevent sinking. Gently fold into the batter.
4. Assemble:
Pour batter into the prepared loaf pan. Press a few extra blueberries on top for a beautiful look.
5. Bake:
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Optional Glaze:
Mix powdered sugar and lemon juice. Drizzle over cooled bread for extra lemony sweetness.