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Lemon blueberry quick bread

Lemon Blueberry Quick Bread

Lemon blueberry quick bread is moist and full of fresh, zesty flavor!
Prep Time 10 mins
Cook Time 55 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 Slices

Ingredients
  

Lemon Blueberry Quick Bread

  • 1 1/2 cup All purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/3 cup Melted unsalted butter slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice about one lemon
  • 1/2 cup milk
  • 1 cup blueberries fresh or frozen
  • 2 tsp all purpose flour

Lemon Glaze

  • 1/2 cup confectioners sugar
  • 2 tbsp lemon juice

Instructions
 

Lemon Blueberry Quick Bread

  • Preheat oven to 350F and grease a 9x5 loaf pan.
  • In a medium bowl, whisk 1 1/2 cup flour, baking powder, salt, and lemon zest together.
  • In a large bowl, beat the melted butter and sugar together until combined.
  • Add in eggs one at a time, incorporating fully after each addition
  • Add in the lemon juice and vanilla extract. Beat until just combined.
  • With the mixer on low, alternate adding in the milk and dry ingredients, starting and ending with the dry ingredients. Be careful not to over mix!
  • Toss the blueberries in a small bowl with 2 tsp flour. Once the flour has coated the berries, gently fold them into the batter with a wooden spoon or rubber spatula.
  • Pour the batter into the prepared loaf pan and bake 55-60 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaf begins to brown before the center is done, lightly tent the loaf with foil.
  • Let the bread cool in the loaf pan 20-30 minutes.

Lemon Glaze

  • Whisk the lemon juice and confectioners sugar together in a small bowl.
  • Pour the glaze over the cooled loaf.
Keyword lemon blueberry, lemon bread