I am still dreaming about our recent trip to Yellowstone and the Tetons. From the surreal, jaw dropping landscapes to the abundance of wildlife, I was in a continual state of visual overload. Every day brought unforgettable images, experiences, and moments. More than anything, this trip affirmed that I am a mountain girl at heart. The mountains are my happy place. Already I wondering how long it will be before I return to those spectacular, beautiful, stunning, awe-inspiring vistas. As John Muir once said 'The mountains are calling and I must go." But certainly not before I tell you about this dreamy, crunchy, densely blueberry filled Lemon Blueberry Muffin Bread. This absolutely delicious bread just might have affirmed I am more of a bread girl than a muffin girl. What is not to love about a thick slice of sugar topped, lemony, fruit filled, moist, dense crumbed Lemon Blueberry Muffin Bread? It's one of those breads that will have you swooning before you take a second bite.
And simplicity strikes again. As this is a one bowl, one pan bread. The assembly is quick and the baking time just slightly over an hour. If made early in the morning, you will be enjoying it before noon. If made the night before, you will have ensured a perfect start to the day. With blueberry season only just beginning, you won't be able to resist making this Lemon Blueberry Muffin Bread on a regular basis. It might even be the best hostess gift you can bring when visiting a friend.
To achieve the perfect lemony flavor, all you need is the zest from one medium sized lemon. The amount of fruit you use will depend on how dense you want your bread. Don't use any less than 2 cups or any more than 2 1/4 quarter cups. Mixing the blueberries and flour into the batter at the same time, helps to coat the blueberries and prevent them from falling to the bottom of the bread. You could toss the blueberries with some of the flour before mixing everything together, but you don't have to.
For me, a thick batter is a sign of a great bread. And this batter is lusciously thick.
If there is one thing that matters when making this Lemon Blueberry Muffin Bread, it's the type and size of pan. Definitely use metal, not glass. And using an 9" x 4" (not a 9" x 5") baking pan will yield a bakery perfect kind of loaf. I have found the pullman loaf pans (like this one), make the best-ever quick bread. If you like making quick breads, this pan will be put to great use.
Begin preheating your oven right before you begin measuring and mixing the ingredients. By time you are ready to put the bread into the oven, your oven will be perfectly heated. Baking time ranges from 60 to70 minutes. Begin checking for doneness at the 60 minute mark as ovens can vary (especially it's been awhile since you had it calibrated). I always put my baking pan on a sheet pan. Not only in case there is any spillage, but it makes it easier to rotate the pan midway through the baking process.
This Lemon Blueberry Muffin Bread is as scrumptious on day one as it is on day four (if it lasts that long). Keeping the top of the bread uncovered (at room temperature) will help to keep its' sinfully good crunchy, sugary top. To extend the life of the bread, you can always store it in the refrigerator. Just reheat a thick slice in the microwave before enjoying.
If there was ever a bread you will dream about, it will be this Lemon Blueberry Muffin Bread. There may be no sweeter way to start your summer.
Recipe
Lemon Blueberry Muffin Bread
Serves 10-12
Ingredients
1/2 cup (113g) unsalted butter, melted
3/4 cup (150g) granulated sugar
Zest of one medium sized lemon
1 cup (225g) plain, unsweetened Greek yogurt
2 large eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt
2 cups (260g) all-purpose, unbleached flour
2 to 2 1/4 cups (285-320g) fresh blueberries (I used 2 1/4 cups)
3 Tablespoons sparkling sugar
Directions
1. Preheat oven to 375 degrees F. Line an 9" x 4" baking pan with parchment paper. Butter any exposed sides of the pan. Set aside. Note: Pan measurements taken from the bottom of the pan, not from across the top of the pan.
2. In a medium sized bowl, whisk together the melted butter, sugar and zest.
3. Add in the yogurt and eggs. Whisk until well blended.
4. Sprinkle the baking powder, baking soda and Kosher salt on top of the batter. Whisk in.
5. Add in the flour and blueberries together. Use a spatula to mix in. Batter will be very thick.
6. Spoon batter into the prepared pan.
7. Smooth the top of the batter with an offset spatula. Sprinkle with the sparkling sugar (use it all). Let batter rest for 10 minutes before putting into the preheated oven.
8. Place baking pan on a baking sheet. Place in oven and bake for 60-70 minutes. Begin checking for doneness at 60 minutes (a skewer inserted into the center of the bread should come out clean or with a couple of crumbs.
9. Remove from the oven and place baking pan on a cooling rack. Let bread come to room temperature before removing from the pan and cutting into thick slices.
10. Store bread (uncovered) at room temperature to ensure the top of the bread remains crunchy. Alternately store in the refrigerator. Bread will be good for 3-4 days at room temperature and up to a week if refrigerated.
11. When serving, cut into thick slices! Slathering on butter is optional!
Notes: (1) I used Fage Total (5%) Plain Yogurt. (2) King Arthur is my preferred flour.
Grand Teton National Park, May 2024