Lemon Blueberry Bread
4 servings
120 minutes
Lemon bread with blueberries is a true embodiment of a sunny Italian morning. This dessert combines the freshness of lemon and the sweet tartness of blueberries, creating a harmony of flavors that awakens the senses. Its soft, airy texture makes each bite an exquisite delight. The origins of such fruit-lemon breads trace back to Tuscan culinary traditions, where fresh ingredients are the foundation of culinary art. This bread is perfect for morning tea or coffee and also serves as a light dessert after lunch. Thanks to yogurt and butter, it remains tender and moist, while blueberries add pleasant juiciness. The slightly golden crust gives it completeness, creating the perfect balance between softness inside and crispness outside.
1
Preheat the oven to 180 degrees. Grease a loaf pan with butter.
- Butter: 240 g
2
In a large bowl, beat the softened butter with sugar until fluffy. Add the eggs one at a time, then mix in the yogurt, milk, and lemon zest.
- Butter: 240 g
- Sugar: 1.3 glass
- Chicken egg: 3 pieces
- Natural yoghurt: 1 g
- Milk: 0.5 glass
- Lemon zest: 1 tablespoon
3
In another bowl, mix the sifted flour, baking soda, and salt. Gradually add to the butter mixture and mix well. Then add the blueberries and gently mix.
- Wheat flour: 3 glasss
- Soda: 1.5 teaspoon
- Salt: 0.5 teaspoon
- Blueberry: 320 g
4
Transfer the dough to the mold and bake for about 1 hour until done. Cool in the mold for 15 minutes, then transfer to a plate and let cool.