A moist and tender quick bread bursting with fresh blueberries and bright lemon flavor, perfect for breakfast or dessert.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup fresh blueberries
1 tablespoon flour (for tossing blueberries)
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk, lemon zest, and lemon juice.
Gradually blend flour mixture into the wet ingredients until just combined. Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.