A moist homemade lemon blueberry quick bread with bright citrus flavor and juicy fresh blueberries. Perfect for breakfast, brunch, or an afternoon treat.
1.5cupfresh blueberriestossed in 0.5 tablespoon flour to prevent sinking
Instructions
Preparation Steps
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper for easy removal.
In a medium bowl whisk together the flour, baking powder, and salt until well combined.
In a large bowl beat the melted butter and sugar until combined. Add the eggs one at a time, mixing after each addition. Stir in the lemon zest, lemon juice, milk, and vanilla.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Allow the bread to cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing. Optionally, drizzle with a simple lemon glaze.
Notes
For best results use fresh blueberries. The batter can be frozen before baking—wrap tightly and bake from frozen, adding 10–15 minutes to the bake time.