Blueberry Lemon Quick Bread
Highlighted under: Oven Treats
I love baking this Blueberry Lemon Quick Bread because it’s such a delightful combination of flavors that brightens up any day. The sweet and tangy burst of blueberries paired with refreshing lemon zest creates a morning treat that’s perfect alongside my coffee. It’s incredibly easy to whip up, making it a favorite for impromptu gatherings or a cozy afternoon snack. The scent of it baking fills the house, making it hard to resist snatching a piece straight from the oven!
Baking this Blueberry Lemon Quick Bread has become a cherished ritual for me. I remember the first time I tried this combination – it was an experiment on a rainy afternoon. The acidity of the lemon perfectly balances the sweetness of the blueberries, creating a bright flavor profile that can lift anyone’s mood.
One unique tip I found really enhances the bread is letting the batter sit for a few minutes before baking. This allows the baking powder to activate just a bit more, resulting in a beautifully risen loaf with a tender crumb. The first slice will have you coming back for more!
Why You'll Love This Recipe
- A burst of fresh blueberry flavor with a hint of zesty lemon
- Quick and easy preparation makes it a perfect weekday bake
- Moist and tender texture that stays fresh for days
The Importance of Fresh Ingredients
Using fresh blueberries is key to achieving that vibrant flavor in your Blueberry Lemon Quick Bread. If possible, opt for organic blueberries, which tend to have a sweeter taste and plumper texture. When choosing blueberries, look for plump, firm berries with a deep blue color. If you're unable to find fresh berries, frozen blueberries can be a great alternative; just ensure you don't thaw them before folding into the batter to avoid excess moisture.
Lemon zest and juice play a pivotal role in balancing the sweetness of the bread. The zest contains essential oils that infuse the bread with a concentrated lemon flavor, while the juice adds brightness. If you're short on fresh lemons, bottled lemon juice can be used, but be mindful of the flavor intensity—it may be less vibrant than fresh.
Perfecting the Baking Technique
Baking times may vary depending on your oven's accuracy, so it’s crucial to check for doneness by inserting a toothpick into the center of the bread. It should come out clean or with a few moist crumbs; if it has wet batter on it, add a few more minutes to the baking time. Additionally, placing the loaf on the middle rack ensures even heat circulation, contributing to a well-risen, perfectly baked bread.
Allowing the bread to cool in the pan for 10 minutes before transferring it to a wire rack is important for maintaining its structure. If you skip this step, it may break apart while moving. Once on the rack, letting it cool completely will help the flavors meld and make it easier to slice.
Ingredients
Gather these ingredients for a delicious loaf:
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1 cup fresh blueberries (or frozen)
- 1/2 cup powdered sugar (for glaze, optional)
Now that you have everything ready, let’s get baking!
Instructions
Follow these simple steps to make your quick bread:
Prepare the Batter
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Combine and Fold in Blueberries
Gradually add the dry ingredients to the wet mixture, alternating with a little bit of milk if needed, until just combined. Gently fold in the blueberries, being careful not to overmix.
Bake the Bread
Pour the batter into a greased loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
Optional Glaze
If you desire a sweet glaze, mix powdered sugar with a little lemon juice to your preferred consistency and drizzle it over the cooled bread.
Enjoy a slice of your warm Blueberry Lemon Quick Bread!
Pro Tips
- For an extra burst of flavor, consider adding a sprinkle of chopped nuts or a touch of cinnamon to the batter. If using frozen blueberries, do not thaw them before adding to the mix to prevent bleeding in the batter.
Make-Ahead and Storage Tips
This Blueberry Lemon Quick Bread can be made ahead of time and stored for later enjoyment. After allowing the baked bread to cool completely, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, consider freezing it—just slice it first for ease. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature or toast slices for a quick treat.
If you plan to share or serve this bread over several days, adding the glaze just before serving helps it maintain its texture. The glaze can be made a day in advance and stored in the refrigerator, just remember to give it a good shake before drizzling over the bread.
Serving Suggestions
Enjoy your Blueberry Lemon Quick Bread as a stand-alone snack or as part of a breakfast spread. It pairs wonderfully with a dollop of cream cheese or a smear of butter to enhance its flavors. For a festive touch, serve it with a side of fresh lemon or blueberry compote, which complements the citrus notes beautifully.
If you're looking to elevate this bread for brunch gatherings, consider slicing it into thicker pieces and toasting them lightly. Serve alongside a fresh fruit salad or a yogurt parfait, allowing guests to enjoy a delightful balance of sweet, tart, and creamy flavors.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, frozen blueberries work well! Just add them straight from the freezer to the batter.
→ How should I store the quick bread?
Store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
→ Can I freeze the quick bread?
Absolutely! Wrap the cooled bread tightly in plastic wrap and store it in the freezer for up to three months.
→ What can I substitute for lemon juice?
If you don't have lemon juice, you can substitute with an equal amount of orange juice for a different flavor.
Blueberry Lemon Quick Bread
I love baking this Blueberry Lemon Quick Bread because it’s such a delightful combination of flavors that brightens up any day. The sweet and tangy burst of blueberries paired with refreshing lemon zest creates a morning treat that’s perfect alongside my coffee. It’s incredibly easy to whip up, making it a favorite for impromptu gatherings or a cozy afternoon snack. The scent of it baking fills the house, making it hard to resist snatching a piece straight from the oven!
What You'll Need
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1 cup fresh blueberries (or frozen)
- 1/2 cup powdered sugar (for glaze, optional)
How-To Steps
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with a little bit of milk if needed, until just combined. Gently fold in the blueberries, being careful not to overmix.
Pour the batter into a greased loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
If you desire a sweet glaze, mix powdered sugar with a little lemon juice to your preferred consistency and drizzle it over the cooled bread.
Extra Tips
- For an extra burst of flavor, consider adding a sprinkle of chopped nuts or a touch of cinnamon to the batter. If using frozen blueberries, do not thaw them before adding to the mix to prevent bleeding in the batter.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 180mg
- Total Carbohydrates: 46g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g