When your taste tester girlfriends cannot wait for a recipe to get shared on the blog, you know it’s a winner. This dense, berry packed Lemon Blueberry Muffin Bread was a major hit with all my friends.
Lemon Blueberry Muffin Bread
For mid-winter, I was both thrilled and a bit surprised to find sweet and plump blueberries at the market. I thought of making some blueberry muffins, but it’s even easier baking up all the batter in a single loaf pan.
Usually purchased to sprinkle over my mid-morning yogurt, I snagged some extra berries to bake up a loaf of this splendid lemon blueberry muffin bread! If you have a slew of blueberries, make a batch of these beautiful Blueberry Crumb Bars, too!
Blueberry Quick Bread
Quick breads use baking soda, baking powder or a combination as their leavening. No kneading or proofing (letting rest in a warm spot to rise) is needed.
The speedier turnaround time makes breads like this blueberry quick bread perfect for breakfast, brunch and snacks!
I brought this dense, blueberry laden loaf to share at my Friday coffee klatch AKA knitting group. ALL gave it rave reviews. They’re an honest crowd, so if you’re a blueberry lover, this is a must make recipe!
Tips for Making Quick Breads:
- Make sure your leavening is fresh. Baking powder is not used as often as baking soda and often expires while sitting in your kitchen cabinet.
- Tossing the blueberries in flour, first helps them stay dispersed in the batter. It works for chocolate chips, too.
- Do not overmix the batter. When you add the liquids to the dry ingredients, mix until just combined to avoid tunnels in the baked loaf.
- Fill your loaf pan about 2/3 full so the batter has room to rise.
- Test to see if your bread is done about 5 minutes before you expect the loaf to be fully baked. When you insert a toothpick in the middle there should be a either a few moist or no crumbs on it. If there is batter on the toothpick, continue baking and recheck in 5 or 10 minutes.
More Quick Bread Recipes You’ll Love:
- Lemon Quick Bread from Crazy for Crust
- Zucchini Bread from That Skinny Chick Can Bake
- Cherry and Almond Quick Bread from Foodie Crush
- Brown Sugar Apple Bread Recipe from That Skinny Chick Can Bake
- Cranberry Upside-Down Bread from Belly Full
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups blueberries
- 2 teaspoons lemon zest
- 1 stick butter (1/2 cup), at room temperature
- 1 cup sugar
- 2 eggs
- 1/2 cup plain yogurt (I used full fat)
- Preheat oven to 350°. Line the bottom of a loaf pan with a rectangle of parchment paper, then spray the pan with nonstick cooking spray. Set aside.
- In a medium sized bowl, whisk together flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine.
- Mix the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing gently until incorporated.
- Scrape the thick batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown or until a toothpick inserted into the middle comes out clean. Let cool in the pan for 10 minutes before carefully removing loaf to cooling rack.
Serving Size:1 slice
Amount Per Serving: Calories: 240 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 229mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 4g