- 1 cup blueberries, rinsed and drained
- 2 teaspoons all-purpose flour
- 1/3 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoons grated lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
- Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.
08/13/2019
recipepes.com
blueberry lemon quick bread, recipe
PT15M
PT1H
5
455 calories
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