Bakery-Style Blueberry Lemon Quick Bread

If you are craving a treat that tastes like it came straight from your favorite local bakery, this Bakery-Style Blueberry Lemon Quick Bread is an absolute must-bake. Whenever I want something bright, cozy, and comforting, this Bakery-Style Blueberry Lemon Quick Bread recipe never lets me down. The combination of fresh, juicy berries and zesty citrus creates a Bakery-Style Blueberry Lemon Quick Bread that is moist, flavorful, and incredibly easy to whip up without any yeast or complicated steps.

Ingredients

• All-Purpose Flour: 2 cups, spooned and leveled

• Baking Powder: 2 teaspoons for the perfect rise

• Salt: 1/2 teaspoon

• Unsalted Butter: 1/2 cup, softened to room temperature

• Granulated Sugar: 1 cup for sweetness

• Large Eggs: 2, room temperature

• Lemon Zest: 2 tablespoons from fresh lemons

• Fresh Lemon Juice: 1/4 cup

• Milk: 1/2 cup, whole milk works best

• Fresh Blueberries: 1 and 1/2 cups (tossed in a tablespoon of flour to prevent sinking)

• Glaze (Optional): 1 cup powdered sugar mixed with 2 tablespoons fresh lemon juice

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy.

4. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the fresh lemon zest and lemon juice.

5. Combine Wet and Dry: Alternate adding the dry flour mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

6. Fold in Blueberries: Gently fold in your floured fresh blueberries using a spatula so they distribute evenly throughout the batter.

7. Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Glaze: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. If desired, whisk together the powdered sugar and lemon juice glaze, then drizzle it generously over the top once the bread has cooled completely.

Enjoy a slice of this wonderful Bakery-Style Blueberry Lemon Quick Bread with your morning coffee or afternoon tea!