Indulge your senses with a slice of sunshine in the form of Lemon Blueberry Quick Bread! This delightful recipe combines the zesty brightness of fresh lemons with the sweet burst of juicy blueberries, creating a mouthwatering loaf that’s perfect for breakfast, brunch, or a sweet afternoon snack. With just 10 minutes of prep time and a heavenly aroma wafting through your kitchen as it bakes, you’ll be tempted to dive right in. Trust us, once you taste this quick bread, you'll want to make it your go-to recipe for every occasion!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal of the bread.
- In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, melt ½ cup of unsalted butter. Allow it to cool slightly before adding the next ingredients to avoid cooking the eggs.
- To the melted butter, add 2 large eggs, 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and ½ cup of lemon juice. Whisk these wet ingredients together until they are well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in 1 cup of fresh blueberries gently into the batter, ensuring they are evenly distributed without breaking them.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the lemon blueberry quick bread once it has cooled. Enjoy it plain or with a spread of butter for a delightful treat!
Tips
- Fresh Ingredients: For the best flavor, use fresh blueberries and freshly squeezed lemon juice. The difference is noticeable in every bite!
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense bread, so a few lumps are perfectly fine.
- Zest with Care: Use a microplane to zest your lemons for the most fragrant results. Be careful to only zest the yellow part of the skin, avoiding the bitter white pith underneath.
- Cool Before Slicing: Allow the bread to cool completely on a wire rack before slicing. This helps maintain its texture and prevents it from becoming gummy.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months. Just pop them in the toaster for a quick treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 27g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
