Baked Goods Sweets Recipes

Lemon Blueberry Quick Bread

The days are getting longer and warmer. My children’s school year ends in a few short weeks. Road construction is popping up everywhere here in Michigan. Summer is almost here! Which means, it’s time to break out some recipes that feature my favorite summer time flavor, LEMON! I love all things lemon. Lemonade, lemon ice cream, lemon pepper chicken… Few things go together with lemon better than berries. So today, brought to you fresh from my oven, is Lemon Blueberry Quick Bread!

 

Ingredients:

  • 6 tablespoons unsalted butter, softened
  • 1 Cup granulated sugar
  • Juice from 1 lemon
  • 2 eggs, slightly beaten
  • 1- 1/2 Cups unbleached all-purpose flour
  • 1 tsp. baking powder
  • a pinch of salt
  • 1/2 Cup of milk
  • 1 Cup of fresh blueberries, washed and dried
  • zest from 2 lemons

To get started, preheat your oven to 350*, and lightly spray your loaf pan with olive oil spray. Cream together the butter and sugar. Add the lemon juice, mixing well, then mix in the slightly beaten eggs.

** Pro Tip** Zest your lemons BEFORE you juice them. It it harder to zest them after you’ve squished them! Also, if you roll them between your palm and the counter top, pressing firmly but not aggressively, you will get more juice out of them!

In a separate bowl, whisk together the dry ingredients. Add them slowly into the butter mixture, mixing until just combined. Then pour in the milk a little at a time until everything is well incorporated. Finally, gently stir the lemon zest and blueberries into the batter, and pour into the loaf pan. Bake for 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Cool in the pan for at least a half hour before transferring to a cooling rack. Cool completely before slicing.

If you are concerned about the blueberries sinking to the bottom of your bread, you can lightly toss them in some flour before you add them to the batter. I don’t think that is necessary for this recipe, though, because the batter is thick enough to keep the blueberries in place.

This next step is completely optional, but I really enjoy the extra pop of flavor this bread gets from adding this icing over the top. Simply whisk together 1/4 cup of powdered sugar with enough lemon juice to reach the consistency you prefer for your icing. I like it to be thin enough to drizzle, but thick enough for it to stick but not run off the bread and all over the place. Make sure you pour it on before you cut the bread but after it’s cooled.

Are you a lemon fanatic like me? Do you prefer a different summer time flavor? Have a recipe you think I would love and want me to try? Let me know in the comments below!

 

3 thoughts on “Lemon Blueberry Quick Bread

Leave a Reply

Your email address will not be published.Required fields are marked *