Lemon Blueberry Muffin Bread

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

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Lemon Blueberry Muffin Bread

This dense, berry packed Lemon Blueberry Muffin Bread was a major hit with all my friends.

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Yield 1 loaf

Ingredients

• 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)

Instructions

1. 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.
2. In a medium sized bowl, whisk together flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine.
3. 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.
4. 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.

Nutrition Information:

Yield:

12

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