Lemon Blueberry Bread
(Alternate: Orange Cranberry Bread)
- 3 C All-Purpose Flour
- 1 tsp Salt
- 2 tsp Baking Powder
- 2 C Granulated Sugar
- 1½ C Buttermilk
- 1 C Oil (vegetable or canola)
- 4 Large Eggs
- 1 tsp Vanilla Extract
- Zest of 2 Large Oranges OR Zest of 2 Large Lemons
- 2 T of Orange Juice OR Juice 2 Large Lemons (strain out pulp/seeds)
- 2 C Fresh Cranberries halved OR Fresh Blueberries
Glaze
- 1½ C Powdered Sugar
- 2 T of Orange Juice OR Juice 2 Large Lemons (strain out pulp/seeds)
- 1½ tsp Orange Zest OR Lemon Zest
Instructions
Preheat oven to 350 Degrees F. Spray two 9×5 loaf pans with cooking spray.
In a large bowl, add sugar and orange zest; stir well. Add flour, salt & baking powder. Stir until well combined.
In a separate medium bowl, combine buttermilk, oil, eggs, orange juice & vanilla.
Slowly add the wet ingredients to the dry, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35 to 45 minutes. Place aluminum foil over loaf if starting to darken before fully baked.
Remove from oven and set on cooling rack for at least 10 minutes. Loosen sides of the loaf before fully removing from the pan. Let cool completely on wire rack.
To make the orange/lemon glaze combine powdered sugar, juice & zest in a small mixing bowl; whisk until smooth. Drizzle glaze over bread before cutting to serve.