A moist, rich, delicious lemon blueberry quick bread baked in mini loaf pans; kind of a cross between a blueberry muffin and a blueberry coffee cake.
My family is crazy about my lemon blueberry coffee cake, so I couldn’t resist turning it into a quick bread that’s quicker and easier to make. I baked the lemon blueberry quick bread in mini loaf pans, which reduces the cook time.
In fact, I love the mini loaf pans so much I almost never make quick bread in a large loaf these days. They’re easier to share, or tuck a loaf or two in the freezer for another day.
This bread is load with blueberries. The batter is thick so you don’t need to worry about the blueberries sinking to the bottom.
It has a bright lemon flavor and a crunchy streusel topping with makes it pretty much irresistible.
My daughter makes this lemon blueberry quick bread often and she thought it was time I shared it again with some updated pictures. She serves it with scrambled eggs for breakfast one morning, and then tucks a couple loaves in the freeze for another day. So smart.
Lemon Blueberry Quick Bread
Equipment
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup sugar
- ½ cup 1 stick unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 ½ cups blueberries fresh or frozen
Streusel Topping
- ⅓ cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°. Spray four mini loaf pans (5 ¾ x 3 ¼ x 2 ¼) with non-stick cooking spray with flour.*
- Prepare streusel topping and set aside.
- In a small bowl, whisk together flour, baking powder and salt and set aside.
- In a large mixing bowl, combine sugar and lemon zest. Add butter and beat until light and fluffy. Add eggs, vanilla and milk.
- Add flour mixture and mix just until combine. Stir in blueberries.
- For the streusel crumb topping, in a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake for 30 – 35 minutes or until a toothpick comes out clean. An internal temperature of about 205°.
Notes
More quick bread recipes you might like:
Peanut Butter Chocolate Swirl Bread
Streusel Topped Chocolate Chip Banana Bread
Vickie S
I couldn’t agree more about baking quick breads in small loaf pans. It works out so much better in many ways! I hardly ever use my regular size loaf pans any more.
Karen
This recipe does well in an automatic bread maker with a quick bread or cake cycle. Just add the topping at the end of the mix cycle.
Barbara Schieving
What a fun, easy way to make it. Thanks for sharing Karen.
Janet
This bread looks delicious! Just wondered – I don’t have any mini loaf pans, but I do have 9″ x 5″ and 8″ x 4″ sizes. Would this recipe work for either of these size pans? Thank you!
Barbara Schieving
Hi Janet – you could substitute one 9″x5″ pan and use a 45 – 55 minute cook time. Enjoy!
Kathy
I would love to subscribe for your new recipe
Barbara Schieving
Thanks Kathy – just click http://mad.ly/signups/133043/join 🙂
michelle
I just made this for a big family dinner. I doubled the recipe and made two full size loafs. They were delicious. I should’ve made 4 loafs because they went so quickly. Thank you, great recipe and so easy!
PassTheKnife
Great idea to make these using mini loaves. I’d much rather sample a few loaves rather than just getting one large loaf! Hope the bake sale went well!
Rosa
A wonderful bread! I hope they’ve raised lots of money for the sweet Braelyn.
Cheers,
Rosa
Maureen | Orgasmic Chef
What a lovely bread and such a good cause. I hope they earned heaps to help fight the battle.
Carol at Wild Goose Tea
Well I guess this would be moist with all that butter. Kind of a pound cake quick bread—-complete with blueberries. Your loaves look wonderful. They are calling—Eat Me, Eat Me.
Medeja
These breads look so delicious! Great combination of flavors!
Lorraine @ Not Quite Nigella
Mum I’ve got another of your lovely breads bookmarked to bake soon! It’s getting colder here so I’ll happily make any excuse to put the oven on 😀 xxx
Linda V @ Bubble and Sweet
Oh yum, I love the look of your blueberry and lemon quickbread and your description – a cross between a muffin and coffee cake has me wishing I could have been at that yard sale to pick up a loaf. I hope everything sold and my thoughts are with your brave great niece and her family.
Melissa @ My Recent Favorite books
I’m sending prayers for the family.
Your recipes look delicious!
Angie (@angiesrecipess)
They look fantastic! Love that gorgeous streusel topping.
Chaya
This looks amazing. I want to make this and the blueberry lemon cake or was it lemon blueberry?
Carol
Those breads look delicious Barbara. I see the bake sale/yard sale was today…had I lived closer I surely would have been there. I hope a lot of money was raised to help sweet Braelyn…..sending lots of prayers and good thoughts that she kicks that leukemia to the curb. What a cutie pie she is.
Michelle
You and your recipes are awesome! Thank you for posting pan sizes. So many times people say to use mini bread pans and don’t state the sizes. Thanks for all you do 🙂
alison @ Ingredients, Inc.
looks amazing Barbara!
Angela
Looks good and if I lived there I would have bought a few .
Katrina @ Warm Vanilla Sugar
I love recipes like this so much. Perfect for the weekend!