Description
A moist and tangy quick bread bursting with fresh blueberries and bright lemon flavor, perfect for breakfast or a snack.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk, lemon zest, and lemon juice.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.