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Blueberry Lemon Quick Bread

A delightful quick bread that combines the sweetness of blueberries with zesty lemon flavor, perfect for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
Add-ins
  • 1 cup fresh blueberries If using frozen blueberries, do not thaw them.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the melted butter, eggs, milk, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Enjoy with your favorite hot drink. For an extra touch, add a drizzle of lemon glaze or sprinkle with powdered sugar. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For long-term storage, slice the bread and freeze for up to three months. Thaw overnight in the fridge before enjoying. Do not overmix the batter for the best texture.