Blueberry Lemon Bread
Moist and delicious loaf of quick bread loaded with blueberries and fresh lemon flavor.
Servings: 1 loaf
Calories: 231kcal
Equipment
Ingredients
- 1/4 Cup butter melted
- 3/4 Cup sugar
- 1/2 Cup milk
- 2 eggs
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
Instructions
Regular Loaf
- Preheat oven to 350 degrees.
- Spray a loaf pan with a non-stick spray.
- In a mixing bowl combine butter and sugar.
- Add milk, eggs, lemon zest and lemon juice. Mix until combined.
- Add flour. baking powder and salt. Mix until combined.
- With a spatula gently fold blueberries into mixture.
- Pour mixture into prepared loaf pan.
- Bake at 350 for 60 minutes.
- Remove from oven and let cool in pan on a cooling rack for 15 minutes.
- Carefully remove from pan and continue cooling on rack.
Mini Loaf
- Follow instructions above for making bread batter.
- Place batter in two greased mini loaf pans.
- Bake for 45-50 minutes in a preheated 350 degree oven.
Notes
- Can use fresh or frozen blueberries.
- If adding frozen, do not thaw before adding.
- Cooking time will increase by about 10 minutes when using frozen berries.
Tips for making quick bread
- Do not overmix batter
- Bake in a fully preheated oven
- Test bread for doneness by inserting a toothpick into the center of the loaf. If toothpick comes out with just a few crumbs, bread is cooked through. If toothpick comes out with wet crumbs or batter, the bread needs to cook longer
- Allow bread to fully cool before slicing
Nutrition
Serving: 1slice | Calories: 231kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 118mg | Potassium: 151mg | Fiber: 1g | Sugar: 17g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg