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Ina Garten Lemon Blueberry Bread

Ina Garten Lemon Blueberry Bread
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The Ina Garten Lemon Blueberry Bread is moist, tender, and bursting with fresh blueberries and bright lemon flavor. Inspired by the elegant baking style of Ina Garten, this loaf cake strikes the perfect balance between sweetness and citrus freshness.

Ingredients

Scale

  • 1½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter (softened)

  • 1 cup granulated sugar

  • 2 large eggs

  • Zest of 1 lemon

  • 2 tablespoons fresh lemon juice

  • ½ cup milk

  • 1 cup fresh blueberries (lightly tossed in flour)

  • 1 teaspoon vanilla extract

Optional Lemon Glaze:

  • 1 cup powdered sugar

  • 2–3 tablespoons fresh lemon juice

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line your loaf pan with parchment paper.

Proper preheating ensures even baking and consistent rise.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt.

Evenly mixing dry ingredients prevents uneven texture.

Step 3: Cream Butter and Sugar

In a separate bowl, beat softened butter and sugar until light and fluffy. This takes about 3–4 minutes.

Creaming incorporates air, which helps create a lighter crumb.

Step 4: Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

The mixture should appear smooth and slightly creamy.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and milk to the butter mixture. Begin and end with the flour mixture.

Mix gently and avoid overmixing. Overworking the batter can make the bread dense.

Step 6: Fold in Blueberries

Toss blueberries lightly in a tablespoon of flour, then gently fold them into the batter.

Coating the berries helps prevent sinking during baking.

Step 7: Bake Until Golden

Pour batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

If the top browns too quickly, tent loosely with foil during the last 10 minutes.

Step 8: Cool and Glaze

Let the bread cool in the pan for 10–15 minutes, then transfer to a cooling rack.

Once completely cooled, whisk powdered sugar and lemon juice until smooth and drizzle over the top.

Allow glaze to set before slicing.

Find it online: https://inagartendishes.com/ina-garten-lemon-blueberry-bread/