Lemon Blueberry Swirl Bread
This moist and tangy Lemon Blueberry Swirl Bread is a delightful combination of citrusy lemon and sweet blueberries, swirled together for a visually stunning and delicious loaf. Perfect for breakfast, dessert, or snacking.
Ingredients
- For the Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup unsalted butter melted
- For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- For the Lemon Glaze Optional:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, beat the sugar, eggs, and melted butter until creamy. Add the lemon zest, lemon juice, and milk, mixing until smooth.
- Prepare the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Make the Blueberry Filling: In a small saucepan, combine the blueberries, sugar, cornstarch, and water. Cook over medium heat until thickened (about 5–7 minutes). Cool completely.
- Layer the Loaf: Pour one-third of the batter into the prepared pan. Spread a layer of blueberry filling over it. Repeat this process, ending with the batter on top.
- Create the Swirl: Use a skewer or knife to gently swirl the blueberry filling into the batter, creating a marbled effect.
- Bake: Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
- Prepare the Glaze (Optional): In a bowl, whisk together powdered sugar, lemon juice, and milk. Drizzle over the cooled bread.
Notes
For extra tang, increase the lemon juice in the batter by 1 tablespoon.
Coat blueberries in flour before folding them into the batter to prevent sinking.
Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Coat blueberries in flour before folding them into the batter to prevent sinking.
Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1SliceCalories: 268kcalCarbohydrates: 55gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 208mgPotassium: 52mgFiber: 1gSugar: 23gVitamin A: 306IUVitamin C: 1mgCalcium: 71mgIron: 1mg
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