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easter baking

easter baking

This delightful Lemon Blueberry Easter Bread is a perfect springtime treat to celebrate the Easter holiday. The sweet and tangy flavors of lemon and fresh blueberries come together in a soft, fluffy bread that makes a wonderful addition to your Easter brunch or dessert table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 stand mixer or hand mixer
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 9x5-inch loaf pan
  • 1 parchment paper (optional)
  • 1 oven

Ingredients
  

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • ½ cup unsalted butter Melted.
  • 3 large eggs
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups fresh blueberries Or frozen; do not thaw before adding.
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar For glaze.
  • 2 tablespoons fresh lemon juice For glaze.
  • 1 tablespoon lemon zest Optional, for garnish.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
  • In another bowl, combine the milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Mix well.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  • Gently fold in the blueberries with a rubber spatula until evenly distributed.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • For the glaze, mix the powdered sugar with the lemon juice until smooth and drizzle over the cooled bread. Optionally, sprinkle with additional lemon zest for garnish.

Notes

Ensure the blueberries are carefully folded into the dough to prevent them from bursting.
If using frozen blueberries, do not thaw them before adding. This will help to keep the bread from turning purple.
This bread can be stored in an airtight container at room temperature for up to three days or refrigerated for up to one week.