Imen Dridi Ina Garten’s Lemon Blueberry Bread is made with sugar, butter, eggs, lemon juice, flour, baking powder, salt, milk, blueberries, walnuts, and lemon zest. Serves 6. Takes about 1 hour 10 minutes to make, including prep and baking time.
More Ina Garten Recipe:
💜 Why You’ll Love This Lemon Blueberry Bread Recipe:
- Delicious Flavor Combo: The tartness of lemon paired with sweet blueberries creates a refreshing and delightful taste.
- Easy to Make: This recipe is straightforward, making it perfect for bakers of all skill levels.
- Moist and Tender: The bread has a perfectly moist texture, thanks to the balance of ingredients like butter and eggs.
- Beautiful Presentation: The vibrant blueberries and lemon zest offer a beautiful pop of color that makes this bread visually appealing.
- Healthier Option: With the inclusion of fresh fruit, it’s a slightly healthier dessert option that doesn’t compromise on flavor.
❓ What Is Ina Garten Lemon Blueberry Bread Recipe?
Ina Garten’s Lemon Blueberry Bread combines white sugar, melted butter, eggs, lemon juice, all-purpose flour, baking powder, salt, milk, blueberries, walnuts, and lemon zest, topped with a lemon juice and sugar glaze. It’s a moist, flavorful bread perfect for any occasion.
🍇 Ina Garten Lemon Blueberry Bread Ingredients
- 1 cup white sugar
- ⅓ cup melted butter
- 2 large eggs
- 3 tablespoons lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts
- 2 tablespoons grated lemon zest
Glaze Topping:
- ¼ cup white sugar
- 2 tablespoons lemon juice
🥧 How To Make Ina Garten Lemon Blueberry Bread
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, combine 1 cup white sugar and ⅓ cup melted butter. Mix well.
- Beat in 2 large eggs, one at a time, then stir in 3 tablespoons lemon juice.
- In another bowl, mix together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt.
- Gradually add the flour mixture to the egg mixture, alternating with ½ cup milk. Mix until just blended.
- Gently fold in 1 cup blueberries, ½ cup chopped walnuts, and 2 tablespoons grated lemon zest. Do not overmix.
- Pour batter into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
- For the glaze topping, combine ¼ cup white sugar and 2 tablespoons lemon juice in a small bowl. Stir until sugar is dissolved. Drizzle the glaze over the cooled bread.
💭 Recipe Tips:
- Baking Powder Freshness: Ensure your baking powder is fresh for the best rise. If it’s been open for more than 6 months, consider replacing it.
- Room Temperature Ingredients: Use room temperature eggs and milk. This helps the batter mix more thoroughly and rise better.
- Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough bread.
- Bake Immediately: Once you’ve mixed the batter, bake it immediately. Waiting too long can affect how it rises.
- Test for Doneness: Ovens vary, so start checking for doneness around 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cooling: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps the bread set and makes it easier to remove from the pan.
- Glaze Topping: For a more pronounced lemon flavor, add a teaspoon of lemon zest to the glaze.
🍨 What To Serve Lemon Blueberry Bread?
Serve Lemon Blueberry Bread with whipped cream or vanilla ice cream for dessert it pairs well with coffee or tea for breakfast or brunch top slices with a dollop of lemon curd or cream cheese for extra richness and flavor.
🎚 How To Store Leftovers Lemon Blueberry Bread?
- Room Temperature: Wrap the bread tightly in plastic wrap or store in an airtight container it will last for 1-2 days.
- Refrigerate: For longer storage, refrigerate wrapped tightly for up to 1 week for best flavor, let it come to room temperature before serving.
🥵 How To Reheat Leftovers Lemon Blueberry Bread?
- On The Oven: Preheat your oven to 350°F (175°C) wrap Leftovers Lemon Blueberry Bread in aluminum foil and heat for about 10 minutes or until warm.
- In The Microwave: Place Leftovers Lemon Blueberry Bread slice on a microwave-safe plate and cover with a damp paper towel heat on high for 3-5 minutes or until just warm. Avoid overheating to prevent drying out.
FAQ’S
Can I use frozen blueberries instead of fresh in Lemon Blueberry Bread?
Yes, you can use frozen blueberries do not thaw them before adding to the batter to prevent the dough from turning blue. Toss them in a little flour to prevent sinking.
How do I prevent Lemon Blueberry Bread from getting too dry?
Avoid overbaking and measure your ingredients accurately using ingredients like butter and eggs at room temperature can also help keep Lemon Blueberry Bread moist.
How do I know when Lemon Blueberry Bread is done?
Insert a toothpick into the center of Lemon Blueberry Bread If it comes out clean or with a few moist crumbs, the bread is done. Start checking around 55 minutes into baking.
Why did my Lemon Blueberry Bread sink in the middle?
This can happen if the batter is overmixed, the oven door is opened too early, or if it’s underbaked. Make sure to mix just until the ingredients are combined and bake fully.
Can I make Lemon Blueberry Bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Check the blend includes xanthan gum or add it separately to mimic the texture of gluten.
Try More Ina Garten Recipe:
- Ina Garten German Chocolate Cake
- Ina Garten Blueberry Scones With Lemon Glaze
- Ina Garten Flourless Chocolate Cake
Ina Garten Lemon Blueberry Bread Nutrition Fact
Amount Per Serving
- Calories 180.8
- Total Fat 8.7g
- Saturated Fat 5.2g
- Cholesterol 56mg
- Sodium 305.9mg
- Potassium 61mg
- Total Carbohydrate 23g
- Dietary Fiber 0.8g
- Sugars 9.7g
- Protein 3.2g
- Vitamin A 65%
- Vitamin C 5.8%
- Calcium 4.6%
- Iron 2.1%
Ina Garten Lemon Blueberry Bread
Description
Ina Garten’s Lemon Blueberry Bread is made with sugar, butter, eggs, lemon juice, flour, baking powder, salt, milk, blueberries, walnuts, and lemon zest. Serves 6. Takes about 1 hour 10 minutes to make, including prep and baking time.
Ingredients
Glaze Topping:
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, combine 1 cup white sugar and ⅓ cup melted butter. Mix well.
- Beat in 2 large eggs, one at a time, then stir in 3 tablespoons lemon juice.
- In another bowl, mix together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt.
- Gradually add the flour mixture to the egg mixture, alternating with ½ cup milk. Mix until just blended.
- Gently fold in 1 cup blueberries, ½ cup chopped walnuts, and 2 tablespoons grated lemon zest. Do not overmix.
- Pour batter into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
- For the glaze topping, combine ¼ cup white sugar and 2 tablespoons lemon juice in a small bowl. Stir until sugar is dissolved. Drizzle the glaze over the cooled bread.
Notes
- Baking Powder Freshness: Ensure your baking powder is fresh for the best rise. If it’s been open for more than 6 months, consider replacing it.
- Room Temperature Ingredients: Use room temperature eggs and milk. This helps the batter mix more thoroughly and rise better.
- Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough bread.
- Bake Immediately: Once you’ve mixed the batter, bake it immediately. Waiting too long can affect how it rises.
- Test for Doneness: Ovens vary, so start checking for doneness around 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cooling: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps the bread set and makes it easier to remove from the pan.
- Glaze Topping: For a more pronounced lemon flavor, add a teaspoon of lemon zest to the glaze.
