Brighten your day with the fresh, zesty flavor of Lemon Blueberry Bread—a deliciously moist loaf bursting with juicy blueberries and a hint of tangy lemon in every bite. Whether you’re enjoying it with your morning coffee, serving it as an afternoon treat, or bringing it to your next gathering, this bread is the perfect blend of sweet and citrusy. Topped with a light lemon glaze, it’s as beautiful as it is flavorful. One bite, and you’ll see why this recipe is a fan favorite!
Cooking Times
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Ingredients:
- 8 large eggs
- 1 tablespoon white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, softened
Cooking Instructions
- Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Step 2: Whisk eggs, white sugar, vanilla extract, 2 teaspoons of cinnamon, vanilla extract, cloves, and nutmeg together in a bowl; beat in pumpkin until fully incorporated.
- Step 3: Arrange bread cubes in a single layer in the prepared baking dish; pour pumpkin mixture over bread cubes, and gently toss to coat.
- Step 4: Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over bread cubes.
- Step 5: Bake in preheated oven until golden brown on top, 30 to 40 minutes
Nutrition Facts:
| Calories 305 | |
|---|---|
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 3g | 15% |
| Cholesterol 190mg | 63% |
| Sodium 598mg | 26% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 3g | 12% |
| Total Sugars 15g | |
| Protein 12g | 23% |
| Vitamin C 2mg | 3% |
| Calcium 142mg | 11% |
| Iron 4mg | 22% |
| Potassium 254mg | 5% |
