97 Ratings
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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.

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Max Servings:
12
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Ingredients

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.

Nutrition Facts

193.36 calories; 3.19 g protein; 31.37 g carbohydrates; 0.76 g dietary-fiber; 18.49 g sugars; 6.4 g fat; 3.67 g saturated-fat; 49.7 mg cholesterol; 232.32 IU vitamin-a-iu; 1.65 mg niacin-equivalents; 0.03 mg vitamin-b6; 1.62 mg vitamin-c; 34.52 mcg folate; 37.94 mg calcium; 0.92 mg iron; 6.46 mg magnesium; 54.68 mg potassium; 94.17 mg sodium; 0.14 mg thiamin; 57.57 calories-from-fat; 64 percent-of-calories-from-carbs; 29 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 16 percent-of-calories-from-sat-fat