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To make Blueberry Lemon Scone Bread, you need fresh and simple ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup cold unsalted butter, cubed - 1/2 cup sour cream - 1 large egg - 2 tablespoons lemon zest - 1 tablespoon lemon juice - 1 cup fresh blueberries (or frozen, thawed) - 1/2 teaspoon vanilla extract - 1/4 cup powdered sugar (for glaze, optional) - 1-2 tablespoons lemon juice (for glaze, optional) These ingredients come together to create a bright and flavorful loaf. The lemon adds a zesty kick, while the blueberries provide bursts of sweetness. Each bite is a delightful mix of flavors and textures. First, preheat your oven to 375°F (190°C). While it heats, grease a 9x5-inch loaf pan with butter or cooking spray. This step helps the bread slide out easily later. In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Make sure these dry ingredients blend well. This mix is the base of your bread. In another bowl, mix 1/2 cup of sour cream, 1 large egg, 2 tablespoons of lemon zest, 1 tablespoon of lemon juice, and 1/2 teaspoon of vanilla extract. Stir until everything is well combined. This mixture brings moisture and flavor to the bread. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s very important not to overmix. Some lumps are okay. This keeps your bread light and fluffy. Next, carefully fold in 1 cup of fresh blueberries. Be gentle to avoid crushing them. These berries add a burst of flavor and color to your bread. Transfer the batter to your greased loaf pan. Smooth the top for an even bake. Bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when the bread is ready. Enjoy the lovely aroma while it bakes! When you mix your batter, you must be gentle. Overmixing can lead to tough bread. It’s best to mix just until you see no dry flour. This keeps your scone bread light and fluffy. Blueberries add great flavor and color. Handle them with care. When you fold them into the batter, do it slowly. If you mix too hard, the blueberries will burst. You want them whole to make every bite special. To check if your bread is ready, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is done. If not, bake it a bit longer. This helps ensure a perfectly baked scone bread every time! {{image_2}} You can switch up the fruit in this recipe. Instead of blueberries, try raspberries or cranberries. Each fruit brings a unique flavor. Raspberries add a tart kick, while cranberries give a nice sweetness. You could also use chopped strawberries or blackberries. Get creative and find your favorite. Spices can add warmth and depth. Try adding cinnamon or nutmeg to the batter. Just a pinch can change the whole flavor. Cinnamon offers a sweet, warm touch, while nutmeg gives a cozy feel. Experiment with different spices to find the perfect combination. For those who need a gluten-free version, you can substitute all-purpose flour with gluten-free flour blends. These blends work well in scone bread recipes. Look for one that contains xanthan gum for better texture. You might need to adjust the liquid slightly for the best results. Enjoy a delicious scone bread, no matter your dietary needs! To keep your blueberry lemon scone bread fresh, wrap it tightly. Use plastic wrap or foil. Store it at room temperature for up to three days. If you want to keep it longer, put it in the fridge. The cold helps it last about a week. Always check for mold or off smells before eating. To freeze your scone bread, let it cool completely first. Slice it into pieces for easy use. Wrap each slice in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to three months. When ready to eat, thaw at room temperature or pop in the microwave for a few seconds. At room temperature, your scone bread lasts about three days. In the fridge, it can stay fresh for a week. If you freeze it, the bread can last for three months. Just remember to wrap it well to avoid freezer burn. Keeping an eye on your bread will make sure it stays tasty. Yes, you can use frozen blueberries. Just make sure to thaw them first. This prevents extra moisture from making the dough wet. Pat them dry with a towel to remove excess water. Using frozen blueberries is a great option if fresh ones are not available. To check if your scone bread is done, use a toothpick. Insert it into the center of the bread. If it comes out clean, your bread is ready. The top should be golden brown, and the bread should feel firm to the touch. Blueberry Lemon Scone Bread is tasty on its own, but you can enhance it. Serve it with butter, cream cheese, or lemon curd for added flavor. A side of fresh fruit or a cup of tea makes it even better. Yes, you can make it vegan! Substitute the egg with a flax egg or applesauce. Use plant-based yogurt instead of sour cream. For butter, try coconut oil or vegan butter. These swaps keep the bread moist and delicious. Store leftover scone bread in an airtight container. This keeps it fresh for up to three days at room temperature. For longer storage, wrap it tightly and freeze it. Thaw it overnight in the fridge before enjoying it again. This blog post shared how to make delicious Blueberry Lemon Scone Bread. We covered the ingredients needed, like flour and fresh blueberries. I provided step-by-step instructions, tips for success, and suggested variations. You can create this treat in many ways and store it properly. Remember to enjoy the rich flavors and share it with friends. Baking is fun and rewarding, especially with a sweet treat like this! Happy baking!

Blueberry Lemon Scone Bread

Indulge in the delightful flavors of Blueberry Lemon Scone Bread with this easy recipe! Perfectly sweet and tangy, this loaf combines fresh blueberries and zesty lemon for a tasty treat. Whether for breakfast or dessert, it's sure to impress. Discover how to bake this delicious scone bread from scratch today. Click through to explore the full recipe and enjoy a slice of sunshine in every bite!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

1/2 cup sour cream

1 large egg

2 tablespoons lemon zest

1 tablespoon lemon juice

1 cup fresh blueberries (or frozen, thawed)

1/2 teaspoon vanilla extract

1/4 cup powdered sugar (for glaze, optional)

1-2 tablespoons lemon juice (for glaze, optional)

Instructions
 

Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

      Add the cold, cubed butter into the flour mixture. Use a fork or pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

        In another bowl, mix together the sour cream, egg, lemon zest, lemon juice, and vanilla extract until well combined.

          Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

            Carefully fold in the blueberries, being gentle to avoid breaking them apart.

              Transfer the batter to the prepared loaf pan, smoothing the top for an even bake.

                Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, let the scone bread cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack.

                    For an optional lemon glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled bread.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8