This Blueberry Lemon Quick Bread is buttery and moist, with lemon curd and fresh blueberries swirled throughout, then topped with a silky sweet glaze. So easy and good!
Ah, Monday. We meet again. How was everyone’s weekend?
Trevor’s Saturday baseball game was unexpectedly cancelled due to lack of players, which left us with a free day. Almost didn’t know what to do with ourselves!
So the kids spent about four hours in the pool, and I baked.
Paul kept coming in and out of the house with delight and horror on his face, witnessing a new addition on the countertop each time.
I made my favorite one-bowl banana muffins, Parmesan bread, cinnamon roll quick bread, and strawberry scones. At one point he asked, “are we having people over tomorrow, and you just forgot to tell me?” “No,” I said. To which he replied, “Um. Okay. I’m in.”
I was actually going to quit there, but there was only 1/3 cup of lemon curd left in one of my half-pint mason jars…and I needed the container. So I made this quick bread.
What’s funny is, this bread was so amazing, that I decided to whip up a whole new batch of lemon curd, so I could make another loaf!
other quick bread recipes we love!
Blueberry-Lemon Quick Bread
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup half-n-half
- 1 1/2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup lemon curd , warmed slightly to loosen, if necessary
- 1/2 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Coat with nonstick cooking spray.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, and vanilla. Beat in the flour, baking powder, and salt, until combined.
- Pour a third of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Swirl half of lemon curd into the batter, then scatter half of the blueberries over the top. Repeat layers one more time, and ending with the remaining batter.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack.
- Whisk together the powdered sugar and milk and drizzle over cake. Let set; slice and serve!