Blueberry Quick Bread

DifficultyAdvanced
[cooked-sharing]
Yields8 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
 1 stick butter or margarine
 2 cups flour
 1 ½ cups sugar
 1 tbsp finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons)
 ¾ cup heavy cream or coconut milk
 1 tsp pure vanilla extract
 ¼ tsp baking powder
 ¼ tsp baking soda
 salt
 2 eggs
 6 oz blueberries (1 1/4 cups)
1

Preheat oven to 350 degrees. Grease a 4”x9” loaf pan with baking spray with flour.

2

Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cake.

3

Meanwhile, combine heavy cream or coconut milk, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.

4

Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a spatula.

5

Spread batter in prepared pan. Bake until a toothpick inserted into the center of each comes out clean, about 50 Minutes.

6

Transfer pan to a wire rack to cool, and brush top of cake with lemon syrup. Let stand for 20 minutes. Turn out cake from pan, and brush all over with remaining syrup. Let cool completely on wire racks.

Category,

Ingredients

 1 stick butter or margarine
 2 cups flour
 1 ½ cups sugar
 1 tbsp finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons)
 ¾ cup heavy cream or coconut milk
 1 tsp pure vanilla extract
 ¼ tsp baking powder
 ¼ tsp baking soda
 salt
 2 eggs
 6 oz blueberries (1 1/4 cups)

Directions

1

Preheat oven to 350 degrees. Grease a 4”x9” loaf pan with baking spray with flour.

2

Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cake.

3

Meanwhile, combine heavy cream or coconut milk, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.

4

Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a spatula.

5

Spread batter in prepared pan. Bake until a toothpick inserted into the center of each comes out clean, about 50 Minutes.

6

Transfer pan to a wire rack to cool, and brush top of cake with lemon syrup. Let stand for 20 minutes. Turn out cake from pan, and brush all over with remaining syrup. Let cool completely on wire racks.

Blueberry Quick Bread

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