Lemon blueberry quick bread is a sweet treat for breakfast, brunch, packed into a lunch box, or as an afternoon snack. It’s easy to make, too.

I am a citrus fan. I know I have said this before. I use citrus in some form every day, from a slice of lime or orange in my water bottle to a squeeze of lemon over my grilled veggies. If there is citrus to be used, I find a way to work it in.

The zest, however, is the really good stuff.  The oily and aromatic peel of citrus fruits is often used as a flavoring.  Just make sure not to take too much of the peel because the white pith is bitter!
I use my trusty Microplane Zester to remove zest from citrus fruits.  Actually, I have 3 Microplane products. If I leave the house and I will be cooking at my destination, these babies go with me ????

When you’re making this sweet quick bread recipe, using blueberries (or blackberries if you have them) that have been frozen will prevent them from breaking and discoloring your batter during mixing.  And don’t make the mistake that I did here by using too many berries.

I went a little crazy with the blueberries, but I couldn’t help myself. They’re so good! ????

Oh, and don’t forget to butter the top of your quick bread slices.

Because just like citrus is great with everything… everything is also better with butter. ????

Another fun and tasty idea is to slice this quick bread to the thickness of a normal slice of sandwich bread. Then dip it into French toast batter and cook it up in a skillet.
Lemon blueberry quick bread French toast! Yes, it’s amazing. You have to try it!

Heather Tallman

Serving Size 1 slice

Lemon Blueberry Quick Bread

10 minPrep (inc. refrigeration & rest time)

45 minCook Time

55 minTotal Time

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Ingredients

• 1/4 C unsalted butter
• 3/4 C white sugar
• zest of 1 large lemon
• juice of 1 large lemon
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp lemon extract
• 1/2 C sour cream
• 1/2 C heavy cream
• 2 C all purpose flour
• 2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp salt
• 2 cups blueberries, frozen (I freeze my own large Michigan or Indiana berries)

Instructions

1. Preheat the oven to 350 degrees. Spray a 9 x 5-inch loaf pan with non-stick spray.
2. In a large bowl, use an electric mixer to cream the butter, sugar and lemon zest until the mixture is fluffy. Blend in the lemon juice egg, both extracts, sour cream and heavy cream.
3. Use a wooden spoon to stir in the flour, baking soda, baking powder and salt to make a smooth yet not over mixed batter.
4. Fold in the blueberries gently.
5. Smooth the batter into the pan and bake until lightly browned and a toothpick inserted into the center comes out dry or with just a few crumbs, about 45 minutes.

Cuisine: Bread | Recipe Type: Quick Bread

7.6.6

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