Lemon & Blueberry Bread
Quick breads are among my favorite things to bake because they are simple and delicious. And this Lemon and Blueberry Bread is no exception. It's bursting with bright and fresh flavor, and you can whip it up in no time for a wonderful breakfast treat or afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup sour cream
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Begin by preheating the oven to 350 degrees F. Then spray the inside of a 9x5-inch loaf pan with baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, milk, melted butter, sour cream, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. The batter may be slightly lumpy. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan, spreading it in an even layer.
- Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. (If needed, cover the bread with foil to prevent overbrowning.) Allow the bread to cool completely before slicing.
Notes
I like to serve this Lemon and Blueberry Bread with a little salted butter. However, if you want to highlight the lemon flavor and make the bread even more decadent, you can whip up a glaze of confectioners' sugar and lemon juice to drizzle on the top. Simply add fresh lemon juice (You don't need much.) to a cup of confectioners' sugar until you achieve the desired drizzling consistency.
Nutrition Facts
Calories: 306kcal • Carbohydrates: 44g • Protein: 5g • Fat: 13g • Saturated Fat: 8g • Cholesterol: 64mg • Sodium: 310mg • Potassium: 88mg • Fiber: 1g • Sugar: 23g • Vitamin A: 435IU • Vitamin C: 3mg • Calcium: 86mg • Iron: 1mg