• lemon blueberry bread

Lemon Blueberry Bread

An Easy Quick Bread To Bake With Kids

Winter is still lingering here in New England but I’m looking forward to Springtime weather and flavors. The warmer temperatures and flowers alway make me feel refreshed and ready to enjoy the outdoors. Every year my kitchen helper and I travel to a local orchard to pick berries and we especially love blueberry season. Although blueberries are not in season here, this Lemon Blueberry Quick Bread is a great way to get your Spring flavor fix. I will definitely be making this recipe again once my kitchen helper and I pick our first bucket of blueberries. If you love the combination of lemon and blueberry then this quick bread is a perfect recipe to make and is easy enough to have your kitchen helper(s) by your side. I have also added a Lemon Glaze recipe for that added punch of citrus, but your kitchen helper might prefer the bread without, so it’s optional.

Here are some great tips for baking with kids, even as young as two years old.

  1. Pre-measure ALL your ingredients. Even if the recipe calls for eggs. Crack them and place them into a mug. I cover the mug with a GIR reusable lid (alternative is plastic wrap) and place in the refrigerator until use. Why do I pre-measure? This drastically reduces the stress and mess that can come along when baking with little kids. They are so excited to pour and mix that they don’t have to wait and lose focus. A mess can occur when their focus is lost and when you pre-measure you can place the ingredients into kid friendly containers, as seen in the image below.
  2. Place ingredients into kid appropriate containers. When you pre-measure the ingredients it give you the opportunity to place them in easy to handle containers. Why is this important? The goal is to have all the ingredients make it into the bowl and if the child cannot easily hold the containers then they will miss their target. (extra tip: use the largest mixing bowl you have. The larger the bowl the bigger the target, which mean the best chance for less mess)
  3. Use silicone tools when possible. Silicone tools, such as spatulas, spoons and pinch bowls, are easy to clean and not breakable. Extra Tip: I have even found extra large plastic bowls to mix in. You can never be too safe or cautious.
Lids used to cover pre-measured refrigerator items from GIR

Recipe adapted from Baked From Scratch Magazine recipe.

Lemon Blueberry Bread
Lemon Blueberry Bread
Lemon Blueberry Bread
Lemon Blueberry Bread by makeandtaste

Products mentioned in this post: GIR Lid

Lemon Blueberry Bread

Prep Time: 15 mins
Cook Time: 50-55 mins
Yields: 8

Ingredients

  • 1.5 Cups - All-purpose Flour
  • 2 Teaspoons - Baking Powder
  • Pinch of Salt
  • 1 Cup - Sugar
  • 1 Tablespoon - Lemon Zest (about 1 lemon)
  • 1 Cup - Fresh Blueberries
  • 1/2 Cup - Plain Yogurt
  • 3 Eggs
  • 1/4 Teaspoon - Vanilla Extract
  • 1/2 Cup - Canola Oil
  • OPTIONAL LEMON GLAZE
  • 1 Cup - Confectioners Sugar
  • juice of 1/2 of lemon (that you zested)

Method

  1. Preheat oven to 350° degrees. Move oven rack to the center position and spray a loaf pan with baking spray
  2. In a large bowl whisk together the flour, baking powder and salt. Set aside
  3. In a second large bowl whisk together the sugar and lemon zest until sugar becomes moist.
  4. Add the yogurt, eggs and vanilla. Whisk until combined.
  5. Pour 1/2 of the dry ingredients and mix until combined. Next add the oil and mix. Lastly add the remaining dry ingredients.
  6. The combined ingredients will result in a thick batter. Fold in the blueberry and pour the batter into the loaf pan.
  7. Bake at 350° for 50-55 minutes until golden brown and the bread comes away from the pan. Allow it to sit in the pan for 5 minutes until you transfer to a wire cooling rack.
  8. GLAZE: Add the two ingredients together until you reached the desired glazed consistency and lemon flavor.

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2 Comments

  • comment-avatar
    S. Henson March 10, 2019 (1:11 pm)

    This was designed (made for) our 3 & 5 year old grandaughters ! Ans Grampa’s Mike and Jon too. Thanks.