Description
A simple recipe for moist lemon blueberry quick bread.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, mix the milk, lemon juice, and lemon zest.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Drizzle over the cooled bread.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- You can gently toss the blueberries with one teaspoon of flour before folding them in to help prevent sinking.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: lemon blueberry bread, quick bread, blueberry loaf, lemon zest, sweet bread