Bread Machine Lemon Bread (Blueberries)

This bread machine recipe makes lemon blueberry bread that’s perfect for breakfast or brunch. With a light, fluffy texture and bursts of juicy blueberries.

Wet Ingredients:
¾ cup sour cream
⅓ cup buttermilk, room temperature
1 large egg, room temperature, lightly beaten
1 large egg yolk, room temperature, lightly beaten
3 Tbsp. butter, melted
1 lemon, freshly squeezed (~1/8 cup)
1 lemon, freshly zested (~ 1 tsp.)
1 tsp. pure vanilla extract

Dry Ingredients:
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. sea salt
3 cups bread flour
2½ tsp. bread machine yeast

Add-Ins:
¾ cup fresh blueberries or other berries, chopped if too large

Unplug the bread machine and remove the bread pan.

Put all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the bread maker. Select the MENU button with the following program settings:

MENU: Sweet
CRUST: Medium
LOAF: 1.5 lbs

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. 

After mixing for a few minutes, the ingredients should turn into a smooth ball around the kneading blade. If the dough appears too stiff or too soft, add more liquid or flour in 1 tsp. increments, until the proper consistency is reached. Do not add more than 3-4 tsp. of liquid or flour. The machine can not compensate for wide variations and may not bake the larger amount of dough thoroughly. Add the fresh fruit.

When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.