Description
Moist and tender quick bread bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1 teaspoon flour (for coating blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt until combined.
- In a large bowl, whisk sugar, eggs, and oil until smooth. Stir in milk, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
- Toss blueberries with 1 teaspoon flour, then gently fold them into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze tightly wrapped for up to 3 months. Add a lemon glaze for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American