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A delightful take on the well-known lemon and blueberry aromas is this blueberry lime bread. You may either use fresh or frozen berries in this home bread, making the bread ingredients accessible all year round.
This blueberry freshly made bread with citrus fruits is among the most well-liked desserts for both old and young people.
The combination of these two sugary and citrusy flavors makes this home bread one of the best dishes to accompany teatime.
You can either use lemon and lime together or simply use the one that pleases you the most. You will adore this bread if you like citrus fruits.
- Lime Blueberry Bread Simple Ingredients
- 1/3 Melted Margarine Butter
- 1 Cup of Powdered Sugar
- 4 Spoonful of Lemon and Lime Juice
- 2 Large Eggs
- 1 and ½ Cups of Flour
- 1 Spoonful of Baking Powder
- A Pinch of Baking Soda
- A Pinch of Salt
- ½ Cup of Sour Heavy Cream or Greek Yogurt
- 1 Cup of Fresh or Frozen Blueberries
- Lime Blueberry Bread Recipe Instructions
This is a simple recipe for freshly made bread in which the dry bread ingredients alongside the wet ones are blended independently, then delicately combined.
The secret to soft texture is to barely whisk the bread ingredients together. If the dough is over-stirred, the gluten will develop excessively, leading to tough bread, as cooking experts always say.
Melted margarine butter, sugar, lemon and lime juice, zest of the citrus fruits (or that of lime only), and eggs should all be combined in the first stirring basin. Mix the salt, baking soda, and flour together in the second basin.
By rotating the dry components with the sour heavy cream or Greek yogurt, blend the dry elements with the wet mixture. Next, you will add the second third, stir again, and so on with the last half.
As long as there remain flour traces in the mixture, stop whisking. Add the fresh or frozen blueberries and hardly blend.
- Lime Blueberry Bread Cooking Method
After greasily filling an 8 x 4-inch bread pan, bake the mixture for a total of twenty minutes.
Reduce the kitchen oven’s temperature to 350°F after 20 minutes. Bake for a further thirty to forty minutes.
When a toothpick poked into the bread pulls out spotless, your home baking adventure is done.
After ten minutes of cooling in the pan, take the freshly made bread out and place it on an aluminum wire stand. Make sure you insert a sharp knife over the borders as cooking experts do to release it and give it enough time to cool.
Once it cools, mix some powdered sugar with lime juice to create a glaze, then pour it over the bread.
Bottom Line
This bread is exceptional because it tastes great the day you prepare it and gets even better and moister the next day. I try to make it a day ahead of time.
You may freeze this bread to prolong its shelf life. Before storage in a freezer, carefully cover it with foil and then Saran wrap.