why make this recipe
Blueberry Lemon Quick Bread is a delightful treat that combines the sweetness of blueberries with the zesty flavor of lemon. It’s perfect for breakfast, a snack, or dessert. This bread is moist, flavorful, and easy to make, making it an excellent choice for both beginners and seasoned bakers. Its fresh, fruity taste will brighten your day and impress your family and friends.
how to make Blueberry Lemon Quick Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, milk, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy with your favorite hot drink.
how to serve Blueberry Lemon Quick Bread
Blueberry Lemon Quick Bread is delicious on its own, but you can also enjoy it toasted with a pat of butter. Pair it with a cup of tea or coffee for a cozy treat. If you’re feeling indulgent, a drizzle of lemon glaze or a sprinkle of powdered sugar can add an extra touch of sweetness.
how to store Blueberry Lemon Quick Bread
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. For long-term storage, slice the bread and wrap it tightly in plastic wrap or foil, then freeze for up to three months. Thaw overnight in the fridge before enjoying.
tips to make Blueberry Lemon Quick Bread
- Make sure not to overmix the batter; this keeps the bread light and fluffy.
- For an extra burst of flavor, try adding more lemon zest or a sprinkle of lemon juice on top before baking.
- If using frozen blueberries, do not thaw them before adding; this helps prevent them from bleeding into the batter.
variation
You can substitute other berries like raspberries or blackberries for a different flavor. Adding nuts, such as walnuts or pecans, can also provide a nice crunch.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just add them straight to the batter without thawing.
Is there a gluten-free version of this recipe?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour.
How can I prevent blueberries from sinking to the bottom of the bread?
Toss the blueberries in a bit of flour before adding them to the batter. This helps them stay suspended as the bread bakes.
Blueberry Lemon Quick Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, milk, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.