You’ll love this zesty lemon quick bread! It’s the perfect treat for a Sunday morning. When blueberries are out of season you can use frozen blueberries instead.
Original recipe makes 1 – 8×4 inch loaf
Ingredients
1 cup blueberries, rinsed and drained
2 teaspoons all-purpose flour
1/3 cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons grated lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/2 cup milk
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PREP
15 mins
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COOK
1 hr
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
- Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.
Nutrition
Calories: 193 kcal
Carbohydrates: 31.4 g
Cholesterol: 50 mg
Fat: 6.4 g
Fiber: 0.8 g
Protein: 3.2 g
Sodium: 114 mg