Best 2 Blueberry Lemon Quick Bread Recipes

Indulge in a delightful culinary experience with our Blueberry Lemon Quick Bread, a perfect treat for breakfast, brunch, or afternoon tea. This moist and flavorful quick bread is bursting with the vibrant flavors of fresh blueberries and zesty lemons, complemented by a hint of cinnamon and nutmeg. With three variations to choose from, including a gluten-free option, this recipe caters to diverse dietary preferences. Whether you prefer a classic Blueberry Lemon Quick Bread, a moist Zucchini Blueberry Lemon Bread, or a healthier Gluten-Free Blueberry Lemon Bread, we have you covered. Each variation offers a unique twist on this beloved classic, ensuring there's something for everyone to enjoy.

Here are our top 2 tried and tested recipes!

BLUEBERRY LEMON QUICK BREAD

Blueberry Lemon Quick Bread image

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.

Provided by CHERYL FISCHER

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 31.4 g, Cholesterol 49.7 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.7 g, Sodium 94.2 mg, Sugar 18.5 g

BLUEBERRY, LEMON & WHITE CHOCOLATE QUICK BREAD

Blueberry, Lemon & White Chocolate Quick Bread image

I had a bunch of fresh blueberries, lemons, buttermilk & white chocolate chips to use up after the Scandinavian leg of the Zaar World Tour #6. This morning I was making a Greek breakfast wrap for Zingo that would use up Kalamata olives & feta cheese, but I wasn't sure my family was going to like it, so I created this moist & delicious quick bread to "sweeten the deal". ;) Incidentally, they ended up enjoying both the Greek wraps & the bread! :D

Provided by Tinkerbell

Categories < 4 Hours

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1 lemon, juice and zest of
1 cup sugar
1/3 cup butter, melted
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup blueberries (fresh or frozen)
1/2 cup white chocolate chips
1/4-1/2 cup powdered sugar

Steps:

Preheat oven to 350°F and grease one 9x5 loaf pan.
Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
Fold in white chocolate & blueberries.
Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
Pour evenly over the bread.
Serve warm or cool.

Tips:

Use fresh blueberries: Fresh blueberries will give your bread the best flavor and texture. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them and drain them well before using.
Don't overmix the batter: Overmixing the batter will make your bread tough. Mix the batter just until the ingredients are combined.
Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that your bread is cooked through.
Let the bread cool before slicing: This will help the bread to hold its shape and prevent it from crumbling.
Serve the bread warm or at room temperature: Blueberry lemon quick bread is best served warm or at room temperature. You can enjoy it on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

Blueberry lemon quick bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. With its moist texture, sweet blueberry flavor, and zesty lemon glaze, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this blueberry lemon quick bread a try. You won't be disappointed!