When our recent blueberry picking excursion left us with a huge bounty of blueberries, we started looking for yummy ways to incorporate them in quick and easy recipes. This lemon blueberry bread came together quickly and was a huge hit with the whole family. I love this bread for breakfast with coffee, while the rest of my family enjoyed it as a dessert bread. Either way, it's a winner. Bonus points if you make two and freeze one for later. You will thank yourself!
Lemon Blueberry Quick Bread
1/3 cup butter, melted
1 cup sugar
3 Tablespoons lemon juice
2 large eggs, room temperature
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 Tablespoons grated lemon zest
Glaze:
2 Tablespoons lemon juice
1/4 cup sugar
- Preheat oven to 350 degrees.
- In a large bowl, beat butter, sugar, lemon juice, and eggs. In another bowl, combine flour, baking powder, and salt. Stir into egg mixture alternatively with milk, beating well after each addition. Fold in blueberries, nuts, and lemon zest.
- Transfer to a greased loaf pan.
- Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
- Combine glaze ingredients; drizzle over warm bread. Cool completely.
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