Lemon Blueberry Quick Bread
I love a good quick bread and I love a muffin with a crumble top even more, so this recipe is a combination of both of those things. This recipe came about out of sheer desperation… as many of my recipes do, what can I say, I’m a great planner when it doesn’t come to meals. Who doesn’t need a quick, easy, last minute, Saturday morning breakfast recipe? We’ve all been there, planning to get up, get dressed, and be fabulous at brunch, all to be greeted by the alarm and quickly following, the snooze button. So, if you’re wanting to feel fabulous and stay in your PJs, this is the recipe for you! This Lemon Blueberry Quick bread takes one bowl, a measuring cup, and one loaf pan. It’s done, start to finish, in under 45 minutes.
If you check out some of my recipes, you’ll find that I love a good quick bread. From pumpkin to zucchini, and even banana, I’ve got you covered if you’re looking for a quick bread recipe. This recipe is definitely a little more guilty than those if I’m being 100% honest, I mean those have like real fruits and veg… not just a few blueberries for color. However, I’m gonna throw it out there that the crumble topping on this makes it 100000% WORTH👏🏻IT. Who doesn’t love a good crumble?
This recipe uses frozen blueberries, mainly because I love a good frozen blueberry for a snack, so I basically stock the freezer at all times. If you want, go ahead and use fresh! The blueberries add such a nice balance to the tartness that comes from the fresh lemon juice and zest. Anyone else a big fan of lemon anything and everything? Seriously, I would choose lemon over chocolate 90% of the time. There’s just something about tart that tickles my tastebuds and makes me happy!
The base of this recipe comes from one of my mainstays, my Classic Quick Coffee Cake. My goal for this was to come up with something that was just as delicious and just as quick, but resulted in something with fewer servings. This recipe is easily doubled if you have a larger crowd coming!
Lemon Blueberry Quick bread
zest from 1 lemon
1/2 cup sugar
scant 1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter, cut into small squares
1/4 cup milk
1 teaspoon vanilla
1 tablespoon lemon juice
1/4 cup blueberries
for the crumb topping:
2 tablespoons flour
1 tablespoon sugar
1 tablespoon butter
Preheat the oven to 350° F and line your loaf pan with parchment and butter.
Start by zesting your lemon into a large bowl.
To that large bowl add your sugar, flour, baking powder, and salt.
Next, work on your wet ingredients. In a measuring cup measure your milk. Crack your egg into this cup and stir to combine. Add the vanilla, and set this mixture aside.
Add your butter to the dry ingredients, and using a fork or a pastry cutter, cut the butter into the flour similar to what you would do with a pie crust.
Once the dry mixture resembles corse sand, add the wet ingredients, and mix until just combined.
Next, add your lemon juice. Be careful not to over mix at this stage. If you do, your cake will be tough!
Fold in the blueberries.
Pour the batter into your loaf pan.
I typically get this big bowl as clean as possible without washing it, and start on the topping.
Stir together your flour and sugar. Using a pastry cutter or fork, cut in the butter to that mixture. You want some large and small clumps, whatever shape they take, this is the shape your crumb will take. I like to leave some chunks kinda big…
Top the bread with the crumb, and bake for 25 to 30 minutes, or until the sides are golden and the middle is no longer jiggly.
Let cool in the pan for 5 minutes, then remove.
Slice and enjoy!