This delightful lemon blueberry quick bread is a perfect treat for breakfast, brunch, or an afternoon snack. The bright, tangy lemon beautifully complements the sweet burst of blueberries, creating a moist and flavorful loaf that’s incredibly easy to make. It’s a fantastic way to use up slightly overripe blueberries and requires minimal effort, making it a go-to recipe for any baker.
Lemon Blueberry Quick Bread Loaf Recipe
Ingredients:
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 3/4 cup sugar or stevia replacement
- 2 eggs
- 1 cup blueberries
- 1/3 cup canola oil
- Juice from 2 small lemons or 1 large lemon
- 1 tablespoon lemon zest
- Pinch of salt
How To Prepare:
- Preheat oven to 350 degrees.
- In one bowl, combine the dry ingredients (flour, baking powder, sugar/stevia, and salt).
- In a separate bowl, combine the wet ingredients (eggs, oil, lemon juice, and lemon zest), then add the blueberries.
- Combine the dry and wet ingredients, mixing until just combined. Do not overmix, or the loaf will be dense.
- Scoop the batter into a greased loaf pan.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.