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.
In a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Prepare Streusel Topping
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In a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.