Blueberry Lemon Bread This Blueberry Lemon Bread is a delightful twist on a classic loaf, offering the perfect balance of sweetness and a subtle citrus tang. Bursting with juicy blueberries and infused with bright lemon flavor, each slice is soft, moist, and lightly golden on the outside. It’s not overly sour; just the right touch of lemon to lift the flavor and complement the fruit. Whether enjoyed as a light breakfast with a cup of tea or coffee, or as a sweet little side snack during the day, this bread is a comforting and refreshing treat. Scroll to the end for my exact ones used.   Ingredients For the Bread:  3 cups bread flour or all-purpose flour ( I use King Arthurs)  1 ½ tsp bread machine yeast or rapid rise yeast ( exact ones linked below) 1 tsp salt 1 ½ cups lukewarm water (not hot) ½ cup granulated sugar 1 tbsp honey 2 tbsp lemon juice (freshly squeezed) 1 tbsp lemon zest  1 tsp vanilla extract  1 cup fresh blueberries (tossed with 1 tsp flour) Optional Glaze: ½ cup powdered sugar 2 tbsp lemon juice Instructions.  COVER AND LEAVE HER ALONE FOR 3 HRS OR  UNTIL DOUGH HAS DOUBLED IN SIZE. ⏱ Mix the dry ingredients. In a medium bowl, whisk together flour, yeast, sugar and salt. Dissolve honey in water. Add water, vanilla, lemon juice, lemon zest to dry ingredients and mix until combine. Do not overmix. Gently fold in the blueberries tossed in flour. COVER AND LEAVE HER ALONE FOR 3 HRS OR  UNTIL DOUGH HAS DOUBLED IN SIZE. ⏱ Preheat the oven to 425°F for cast iron dutch ovens or 325°F for loaf pans.  Line a 9x5-inch loaf pan or dutch oven with parchment paper.  Shape bread. Pour the batter directly onto a floured cutting board or counter. Using floured hands,  gently lift and tuck each side. Perform this task until your dough is lighty cover in flour and desired shape is achieved. Flouring makes it easier to handle the dough.  Place your dough into the prepared loaf pan  or dutch oven and set aside for 20 minutes while oven reaches temperature. Dutch Oven Only: Using a knife or dough blade, score a  ½ inch deep line down the center or sides of your dough. Bake for 35 minutes covered. Remove lid and bake for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Loaf Pan Only: Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Optional: Mix powdered sugar and lemon juice, then drizzle over the cooled bread.   Shopping List     Shop Everything in one place  5 qt Dutch Oven  6 qt Enamel Dutch Over