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Ingredients
| blueberries: 1 cup (rinsed and drained) |
| all-purpose flour (unsifted): 2 tsp |
| salted butter: 1/3 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 2 |
| lemon zest: 2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| salt: 1 dash |
| 2% milk: 1/2 cup |
Blueberry Lemon Bread
Credit: AllRecipes
User rating:
"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."
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Prep Time
15 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- 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.
- Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
- 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.