Sunday, March 17, 2013

Lemon Blueberry Quick Bread

Here is another start off of the week with a Delicious Lemon Blueberry Quick Bread!  Lemon and blueberry has to be one of my favorite combinations.  This is already almost gone within 2 hours my girls wanted big pieces for their snack time and then me I had to have two slices to make sure this recipe was perfect.


  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 zested lemon 
  • For the Crumb Topping:
    3 Tablespoons butter
    ½ cup flour
    3 Tablespoons sugar
  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries and lemon peel.
  • To make the crumb topping, combine the butter, flour, and sugar in a small bowl. Use fingers to mix together until a crumb forms, leaving some crumbs larger than others. Sprinkle crumbs over top of each loaf, gently pressing down a bit so it sticks.
  • Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • If using frozen blueberries, use without thawing to avoid discoloring the batter.
Enjoy and Keep on Cookin!

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