I love quick breads. They’re usually filled with fruit and/or yummy spices, so they have the appearance of a healthy treat… yet they’re sweet enough to masquerade as a dessert. Plus they are [by condition of their genre] quick. They only take a couple of minutes to mix up and after a turn in the oven, bake up nice and fluffy. This Lemon Blueberry Bread is no exception.
Each slice is reminiscent of a warm summer day. Plump, sweet blueberries are accented by the light, tartness of fresh lemon… divine perfection! Though it’s March, spring isn’t quite here yet [at least not in Bloomington], but this bread will help ease the burden of late winter for just a little while longer.
Lemon Blueberry Bread
from the kitchen of Becky Bennett, Vera Bradley Product Development
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 6 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup skim milk
- 2 teaspoons lemon zest
- 1 cup blueberries [frozen works just fine, but keep them in the freezer until ready to mix in]
- 1/3 cup sugar
- 3 tablespoons lemon juice
Preheat oven to 350 degrees. Grease a 9×5 loaf pan with cooking spray.
Stir together flour and baking powder in a small bowl. In the bowl of stand mixer, cream together sugar and butter. Beat in eggs one by one, then mix in flour and milk alternately. Fold in lemon zest and blueberries, then pour into pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
While bread is baking, prepare the glaze. Whisk together lemon juice and sugar, then heat in a small saucepan until sugar dissolves.
After bread has cooled for a few minutes, pierce with a fork all over. Pour glaze over the top. Cool completely before cutting bread.