Blueberry Lemon Quick Bread

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 193 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 ½ cups all-purpose flour
• ½ cup milk
• 1 pinch salt
• ⅓ cup butter, softened
• 2 teaspoons grated lemon zest
• 1 cup blueberries, rinsed and drained
• 2 teaspoons all-purpose flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Step 2

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.

Step 3

Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.

Step 4

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.