Ina Garten Lemon Blueberry Bread

To create a moist, supple loaf, Ina Garten Lemon Blueberry Bread combines fresh blueberries, flour, sugar, eggs, tart lemon juice, and rich butter. With its star ingredients—bright citrus taste and juicy berries—it delivers the ideal blend of tart, sweet, and buttery delight.

📋 Ingredients:

• Measure 1 ½ cups all-purpose flour.
• Add 2 teaspoons baking powder.
• Mix in ½ teaspoon salt.
• Toss in 1 cup fresh blueberries.
• Grate 1 tablespoon lemon zest.
• Squeeze 2 tablespoons fresh lemon juice.
• Melt ½ cup unsalted butter.
• Crack in 2 large eggs.
• Pour in 1 teaspoon vanilla extract.
• Whisk 1 cup granulated sugar.
• Stir in ½ cup whole milk.

🍲 How To Make Ina Garten Lemon Blueberry Bread

1. Warm up your oven to 350°F (175°C) with a little enthusiasm and love.
2. Grease a normal 9 x 5-inch loaf pan with flour and leave aside.
3. Sift the flour, baking powder, and salt together in a basin until well blended.
4. To prevent the blueberries from sinking in the batter, toss them in one tablespoon of flour.
5. Beat the sugar and melted butter in a separate dish until they are light and creamy.
6. One by one, add the eggs, mixing thoroughly after each addition.
7. For a citrus boost, mix in the lemon juice, zest, and vanilla extract.
8. Mix the dry components into the wet ones gradually, starting with the dry and ending with the milk.
9. Add coated blueberries and fold gently so as not to lose the airy quality by overmixing.
10. After the loaf pan is ready, pour the batter into it and level the top.
11. A toothpick should come out clean after 50 to 55 minutes of baking.
12. After 10 minutes of cooling in the pan, transfer to a wire rack.
13. Before slicing into those delicious lemony bites, let it cool completely for approximately forty-five minutes.

Ina Garten Lemon Blueberry Bread Recipe Tips:

• Lemon Blueberry Glazed Bread. Top your cooled bread with a delicious lemon glaze for an added burst of citrus. Just whisk together 1½ tablespoons fresh lemon juice and ½ cup powdered sugar. The glaze should coat the back of a spoon and be thick enough to pour. When the bread has cooled completely, drizzle it liberally over it. The glaze glistens nicely and hardens slightly as it sets.
• Lemon Blueberry Bread with Greek Yogurt. For a rich, tangy variation, use ½ cup Greek yogurt instead of milk. Greek yogurt provides a slight creaminess and softens the crumb even more. Additionally, it adds a smooth, velvety touch to counterbalance the sharp lemon. The bread is ideal for make-ahead breakfasts because it remains exceptionally moist for days. Additionally, blueberries and the yogurt’s inherent acidity go very well together.
• Lemon Blueberry Whole Wheat Bread. For a heartier, nutty loaf, use half the whole wheat flour instead of all-purpose flour. The whole wheat keeps the crumb soft while adding more fiber and a rustic texture. Increase the amount of milk to ¾ cup for more moisture to counteract its thicker feel. Bright lemon and luscious blueberries are a natural match for the earthy aromas of whole wheat.

How To Store & Reheat Leftovers?

1. 📦In The Fridge: Wrap the bread tightly in plastic wrap once completely cooled. Store at room temperature for up to three days.
2. ❄️ In The Freezer: Wrap the cooled loaf in plastic, then foil. Freeze it for up to three months for perfect freshness.
3. 🔥 To Reheat: Warm slices in the microwave for 15 seconds. Alternatively, heat in a 300°F oven for 10 minutes.

Ina Garten Lemon Blueberry Bread Recipe Nutrition Facts

Calories total around 2,480 for the entire recipe.
Total fat adds up to about 120g in this loaf.
Saturated fat hits close to 70g across the full bread.
Cholesterol measures around 510mg in total.
Carbohydrates reach approximately 320g in the whole recipe.
Dietary fiber delivers roughly 6g altogether.
Total sugars come in at about 160g for the loaf.
Protein packs a modest 32g throughout the bread.
Calcium offers around 280mg in the entire recipe.
Iron provides close to 10mg in this lovely loaf.
Potassium adds up to nearly 680mg overall.
Vitamin C, thanks to lemon juice and zest, totals around 40mg here.
Vitamin A measures roughly 1,100 IU from butter and eggs combined.

Try More Recipes:

• Ina Garten Fennel Orange Salad
• Ina Garten Barefoot Contessa Curry Chicken Salad
• Ina Garten Farro Salad
• Ina Garten Curried Couscous Salad

Ina Garten Lemon Blueberry Bread

Author: Dhouha Bakhouch Cooking Method:Baking Cuisine:American UK Courses:Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time: 45 minutesTotal time:1 hour 55 minutesCooking Temp:100 CServings:8 glorious slices servingsEstimated Cost: $Calories:About 310 per slice kcal Best Season:Available

Description

To create a moist, supple loaf, Ina Garten’s Lemon Blueberry Bread combines fresh blueberries, flour, sugar, eggs, tart lemon juice, and rich butter. With its star ingredients—bright citrus taste and juicy berries—it delivers the ideal blend of tart, sweet, and buttery delight.

Ingredients

• Measure 1 ½ cups all-purpose flour.
  
• Add 2 teaspoons baking powder.
• Mix in ½ teaspoon salt.
• Toss in 1 cup fresh blueberries.
• Grate 1 tablespoon lemon zest.
• Squeeze 2 tablespoons fresh lemon juice.
• Melt ½ cup unsalted butter.
• Crack in 2 large eggs.
• Pour in 1 teaspoon vanilla extract.
• Whisk 1 cup granulated sugar.
• Stir in ½ cup whole milk.

Instructions

1. Warm up your oven to 350°F (175°C) with a little enthusiasm and love.
   
2. Grease a normal 9 x 5-inch loaf pan with flour and leave aside.
3. Sift the flour, baking powder, and salt together in a basin until well blended.
4. To prevent the blueberries from sinking in the batter, toss them in one tablespoon of flour.
5. Beat the sugar and melted butter in a separate dish until they are light and creamy.
6. One by one, add the eggs, mixing thoroughly after each addition.
7. For a citrus boost, mix in the lemon juice, zest, and vanilla extract.
8. Mix the dry components into the wet ones gradually, starting with the dry and ending with the milk.
9. Add coated blueberries and fold gently so as not to lose the airy quality by overmixing.
10. After the loaf pan is ready, pour the batter into it and level the top.
11. A toothpick should come out clean after 50 to 55 minutes of baking.
12. After 10 minutes of cooling in the pan, transfer to a wire rack.
13. Before slicing into those delicious lemony bites, let it cool completely for approximately forty-five minutes.

Keywords:Ina Garten Lemon Blueberry Bread