Description
A zesty, fruity quick bread blending tangy lemon and sweet blueberries for a sunlit, no-fuss loaf. Perfect for breakfast or snacks, with a tender crumb and vibrant citrus-fruit harmony.
Ingredients
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon sea salt
½ cup cane sugar
1 tablespoon lemon zest
½ cup unsalted butter, softened
1 large egg
â…” cup milk
1 cup fresh blueberries
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, salt, and sugar.
In another bowl, mix butter and sugar until creamy. Add egg and lemon zest; beat until smooth.
Stir in milk, then gradually fold into dry ingredients until just combined.
Gently fold in blueberries by hand.
Transfer batter to prepared pan. Bake 45-50 minutes until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.
Notes
Use frozen blueberries if fresh unavailable; do not thaw. For extra moisture, brush with melted butter and sprinkle coarse sugar before baking. Store in an airtight container at room temperature for 2 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg