Lemon Blueberry Quick Bread Recipe (Print Version)
Ingredients:
01 -
1 1/2 cups of all-purpose flour.
02 -
1 tsp of baking powder.
03 -
1 tsp of salt.
04 -
1/3 cup of melted unsalted butter.
05 -
1 cup of granulated sugar.
06 -
2 large eggs.
07 -
1/2 tsp of vanilla extract.
08 -
2 tsp of freshly grated lemon zest.
09 -
2 tbsp of fresh lemon juice.
10 -
1/2 cup of milk.
11 -
1 cup of blueberries, fresh or frozen.
12 -
1 tbsp of all-purpose flour.
13 -
2 tbsp of melted butter for glaze.
14 -
1/2 cup of powdered sugar for glaze.
15 -
2 tbsp of fresh lemon juice for glaze.
16 -
1/2 tsp of vanilla extract for glaze.
Instructions:
01 -
Heat up your oven to 350°F and get a 9 by 5 inch loaf pan ready with parchment paper or you can give it a light coat of butter.
02 -
Grab a medium bowl and give a good whisk to your flour, baking powder, and salt; then just set that to the side for a sec.
03 -
In your electric mixer’s bowl, beat the melted butter with sugar, eggs, vanilla, and all that lemony stuff – zest and juice – until it’s all nice and smooth.
04 -
Time for some arm action – while you’re mixing slowly, introduce the flour mix and milk to the batter. Do this in two halves and once it’s combined, drop that mixer like itnulls hot.
05 -
Give your blueberries a quick wash then toss them in a bit of flour – it’s a trick to keep them from doing the deep dive in your loaf. Fold them gently into the batter, pop it in the pan and straight into the oven for 55 to 65 minutes. Once itnulls done, let it chill in the pan, then drizzle on your glaze and you’re golden!.
Notes:
01 -
Always zest your lemon before juicing – itnulls way easier.
02 -
Let the loaf cool before glazing to keep things neat.
03 -
If you’re using frozen berries, no need to thaw them first.
04 -
For a twist, try adding a pinch of cinnamon to the batter.
05 -
Keep an eye on the loaf in the last minutes to prevent over-browning.