Blueberry Lemon Quick Bread

65 Comments

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This was the best blueberry bread I have ever made! I will definitely be making this again. I grow my own blueberries and used them for this recipe. This bread was moist with a great blueberry and lemon flavor and it was super easy to make! The crazy thing about it is I found the recipe from a Kroger magazine called “My Magazine.” I guess I will be checking those recipes out a little better from now on!

 

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Ingredients

 

In a large mixing bowl combine

1-1/2 cups flour, baking powder

and salt then whisk well. Stir in

the lemon zest and the sugar.

 

In another bowl, whisk together

the milk, egg and oil.

 

Pour the egg mixture into the dry

mixture and stir just until combined.

 

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Spray the bottom and sides of a  9” x 5”

bread pan with cooking oil.

 

In a small bowl add the frozen

blueberries. Add the 1 tsp of flour

to the blueberries and toss coating

the berries with the flour.

 

Gently fold the blueberries into the batter.

 

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Pour batter into the greased bread pan.

 

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Bake in a preheated 350 degree oven

for about 40-50 minutes or until a

toothpick inserted in the center comes

out clean. Place on a cooling rack,

still in the pan, for 15 minutes.

 

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Carefully remove from the pan and finish

cooling completely on the cooling rack.

 

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Make the glaze in a small bowl by

whisking together the powdered sugar

and lemon juice until smooth. Add enough

juice that the mixture is thick but will still pour.

 

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Drizzle the glaze over the bread

allowing it to drip down the sides.

 

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Slice and serve.

Store leftovers in an airtight

container or cover with plastic wrap.

 

Blueberry Lemon Quick Bread

http://www.InDianesKitchen.com

5DD104DE-2771-45AD-8364-F6C243AB391D

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1 Tbsp. lemon zest
  • 3/4 cups whole milk
  • 1 egg, slightly beaten
  • 2 Tbsp. vegetable or canola oil
  • 1 cup blueberries, I used frozen

Lemon Glaze:

  • 1 cup powdered sugar
  • 1-4 Tbsp. lemon juice

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine 1-1/2 cups flour, baking powder and salt, whisking well.
  3. Add the lemon zest, sugar and stir.
  4. In a small bowl whisk together the milk, egg and oil.
  5. Pour the egg mixture into the dry mixture. Stir just until combined.
  6. Spray the bottom and sides of a 9″ x 5″ bread pan with cooking oil.
  7. In a small bowl add the blueberries. Add the 1 tsp of flour and toss to coat the berries with the flour.
  8. Gently fold the berries into the batter.
  9. Pour the batter into the prepared bread pan.
  10. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  11. Place the pan on a cooling rack for 15 minutes.
  12.  Carefully remove the bread from the pan and place back on the cooling rack until completely cool.

Make the glaze:

  1. In a small bowl combine the powdered sugar and the lemon juice. Stir until smooth. Add just enough lemon juice that the mixture is thick but you can still pour it.
  2. Drizzle the glaze over the bread.

Store in an air tight container or cover with plastic wrap.

http://www.InDianesKitchen.com

 

 

 

Categories: Bread, Fruit

65 Comments »

  1. I am not really a cook but I do enjoy reading your posts and recipes. You make them all look delicious and easy to undertake! Thanks for sharing.

    Reply

    • I have tried many different recipes and the bread never seemed moist after the first day. This was amazing for the 3 days it lasted. It takes me a long time to find or create a recipe that is “the one” and this is it for me. My homegrown blueberries are a sour variety and with the sweetness of the bread…oh my!

      Reply

  13. I made this today. Thanks for the recipe. I nominated you for the 3 day quote challenge. Don’t know if you’re interested but I did put a link on my blog post to your site. Great recipes!

    Reply
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    • I have always love lemon and blueberries. The only way I will make the icing is powdered sugar with only lemon juice. It just makes the best flavor! Thank you so much Linda!

      Reply

  27. I remember liking this recipe last year, Diane, and your last post reminded me of it. I just baked it and we had it for breakfast this morning. It was light and lemony and very tasty. Thank you for sharing.
    All the best,
    Tanja

    Reply

  29. Hi Diane! I made this blueberry bread yesterday – with fresh picked berries – and it IS delicious! It will not last long in our house, so I’m prepared to make another loaf tomorrow. Thank you for sharing the recipe.

    Reply

    • The only thing I would do is rinse the fresh blueberries and shake off the water until they are just damp. Don’t completely dry them, that way the flour will stick to them. Coating them in flour helps keep them from falling to the bottom of the batter.

      Reply

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