Blueberry-Lemon Quick Bread
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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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!
Calories: 423kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 207mg | Potassium: 153mg | Sugar: 40g | Vitamin A: 510IU | Vitamin C: 1.1mg | Calcium: 71mg | Iron: 1.6mg