Blueberry Lemon Quick Bread

Blueberry Lemon Quick Bread

Makes 1 loaf


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • ½ cup whole milk
  • 1 ½ cup blueberries
  • ¼ cup fresh lemon juice, mixed with 5 tablespoons granulated sugar


  1. Preheat oven to 350 degrees. Mix flour, baking powder and salt; set aside. Beat butter and sugar until light and fluffy. Add vanilla. Beat in eggs, one at a time, on low speed, until well blended. Stir in flour mixture and milk alternately, mixing until just blended. Fold in blueberries. Spoon batter into a greased and floured 9x5 inch loaf pan.
  2. Bake about an hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove from pan.
  3. With a wooden pick, prick sides and top of warm loaf. Brush with lemon juice-sugar mixture. Cool on a wire rack.