Blueberry Lemon Quick Bread

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Blueberry Lemon Quick Bread is ultra moist, easy to make and sumptuous! We love lemon, and this recipe is the perfect blend of fresh blueberries, lemon, and a sweet glaze. Served warm with butter, this delicious bread disappears fast!

Side photo of Rustic Blueberry Banana Bread with a lush vanilla glaze dripping down a freshly sliced loaf. Mean Green Chef

Surprisingly fast, from the oven to your table, the bright, intense aroma will linger all day. Large ripe blueberries melt into this lemony batter, becoming tender and pop with each bite.

Blueberry Lemon Quick Bread Recipe | Mean Green Chef

Tips on Baking Did you know, coating your blueberries with flour before folding into your batter will keep them from sinking to the bottom of your bread? Here are a few more tips to baking with Blueberries, both fresh and frozen. 

With Blueberries t’s important to realize: that you should not over blend ingredients during the first stage of mixing, which can create too much air in your batter. Causing it to become thin and allowing the berries to sink.

  • Another method to keep blueberries afloat: Spread half your batter into the pan, then add half of the blueberries, top with remaining batter and top off with the rest of your blueberries. We coat our berries with flour and then fold into our batter as mentioned above. However, both methods work great!
  • Adding blueberries: Be sure to gently fold the blueberries into your batter, it minimizes the amount of air being mixed into your batter. And also minimizes color transfer of the berries to your batter.
  • What if I can’t find fresh blueberries? If you are unable to source fresh blueberries, you can use frozen. Don’t defrost, coat with flour, fold into dough and bake. Defrosted berries will be softer and bleed color into your bread.
Batter for Rustic Blueberry Banana Bread
Blueberry Lemon Quick Bread Recipe | Mean Green Chef

Blueberry Lemon Quick Bread

This ultra moist Blueberry Lemon Quick Bread is easy to make and totally yummy! We love lemon and this recipe is the perfect blend of fresh blueberries, lemon, and a sweet glaze. Served warm with butter, the slices disappear fast!
Prep Time: 20 minutes
Total Time: 1 hour 15 minutes
Prep Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 1 9x5 inch loaf
Author: Mean Green Chef

Ingredients

  • 1 1/2 cups (180 grams) all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup (76 grams) unsalted butter, melted
  • 1 cup (200 grams) sugar
  • 2 eggs large room temperature
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup (120 ml) milk
  • 2 cups (200 grams) fresh blueberries, frozen can substitute
  • 2 Tablespoons all-purpose flour

Lemon Glaze

  • 1 cup (100 grams) confectioners’ sugar
  • 1/2 teaspoon of finely grated lemon zest
  • 2 and 1/2 Tablespoons of fresh lemon juice
  • 1 teaspoon unsalted butter melted
  • Pinch of Kosher Sea Salt

Instructions

  • Preheat oven to 350°F/175°C, butter and flour 9x5 inch loaf pan, or line with parchment paper.
  • In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
  • Then in a separate bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.  Mix until well combined but don’t overbeat.
  • Slowly add the flour mixture and milk in two batches (1/2 flour, 1/2 milk, then the rest of the flour and the rest of the milk).
  • Stop mixing as soon as it's just combined.
  • Rinse off the blueberries, leaving a little moisture behind.
  • Toss the blueberries with the 2 Tablespoons of flour. Remember this keeps your berries afloat
  • Gently fold, by hand, the flour covered berries into the batter.
  • Immediately pour the batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes.
  • Move to a wire cooling rack with a baking sheet underneath.
  • Prepare the Lemon Glaze glaze by whisking together the confectioners’ sugar with the lemon zest, lemon juice, butter, and sea salt until smooth.
  • Drizzle glaze over the top of the cake, letting it drip down the sides. Allow it to sit for 20 minutes until the glaze is set.

Notes

  • Prep time is approximate.
  • To store any quick bread, place in a plastic zip bag, seal and keep at room temperature for up to 3 days.
  • Freezer storage: Wrap tightly in heavy-duty foil and place in a freezer bag, freeze up to 3 months. 
Tried this recipe?Let us know how it was!

Creative Recipe Inspiration

Indulge in the cozy flavors of autumn with our delectable Pumpkin Cream Cheese Bread. This delightful treat is a harmonious fusion of moist pumpkin bread swirled with a rich and velvety cream cheese filling.

Embark on a journey of rustic charm and wholesome goodness with our enticing Rustic Blueberry Banana Bread. Bursting with the natural sweetness of ripe bananas and juicy blueberries, this homely delight captures the essence of comfort in every bite.

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Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!

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