Get ready to transform your kitchen into a bakery with this irresistible Lemon Berry Quick Bread that promises to tantalize your taste buds and fill your home with an intoxicating aroma! Imagine a moist, tender bread bursting with bright citrus notes and juicy berries, so delicious it'll have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe will become your new go-to treat for breakfasts, brunches, or those moments when you need a little sweet comfort.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 1 cup mixed berries (fresh or frozen)
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the two large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before moving on to the next step.
- Stir in the milk and lemon zest until the mixture is well combined. The lemon zest will add a refreshing citrus flavor to the bread.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the mixed berries gently using a spatula. If you are using frozen berries, there is no need to thaw them before adding.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure the batter is evenly distributed in the pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Slice the lemon berry quick bread once it has cooled. Enjoy it plain or with a spread of butter for added flavor!
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the batter - this can lead to a tough, dense bread. Mix just until ingredients are combined.
- For extra flavor, consider adding a light lemon glaze after cooling by mixing powdered sugar with lemon juice.
- If using frozen berries, do not thaw them before adding to prevent color bleeding and maintain their shape.
- To check doneness, insert a toothpick in the center - it should come out clean with just a few moist crumbs.
- Let the bread cool completely before slicing to prevent crumbling and help it set properly.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 65mg
