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, the slices disappear faster than a Cheesy Poof in front of Eric Cartman!
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.
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.
Tips on Baking with Blueberries
- 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.
To reheat: Preheat oven to 350°F/175°C, wrap individual slices in foil and heat for 10-13 minutes, depending on size. To reheat in the microwave wrap in a napkin and heat between 15-30 seconds on high. We like the crisp that the oven lends this blueberry lemon quick bread, it’s a definite winner in our book. Slather butter on it and dive in.
How to make Blueberry Lemon Quick Bread
- 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
- 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
- Preheat oven to 350°F/175°C, butter and flour 9×5 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.
- 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.