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Lemon Blueberry Quick Bread

This is a delicious recipe for a blueberry quick bread drizzled with a lemon glaze. Blueberries and lemon come together to make this quick bread bursting with flavor.

The best part of making this lemon blueberry bread is that there is no need to feel guilty...blueberries are not only packed with flavor but they are also a powerhouse of nutrition with amazing health benefits.

First of all, blueberries are low in calories.

In a Tufts University study, blueberries came out first for their antioxidant content.

Blueberries contain phytochemicals called "anthocyanidins" and which neutralizes free radicals. This phytonutrient also enhances the effects of vitamin C.

Blueberries also have a cardioprotective action.

A recent study found that blueberries deliver 38% more free radical protection than red wine!

Blueberries are good for your vision.

Blueberries protect against Macular Degeneration.

Eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration by 36%. Macular degeneration is the primary cause of vision loss in older adults.

Blueberries help your brain.

Blueberries help protect your brain from oxidative stress and in turn may reduce the effects of age-related conditions such as Alzheimer's disease or dementia.

Blueberries help your intestinal tract.

Blueberries may protection against colon cancer.

Studies published in the Journal of Agricultural and Food Chemistry show that phenolic compounds in blueberries can inhibit colon cancer cell proliferation and induce programmed cell death.

Blueberries may protect against ovarian cancer.

So...make this lemon blueberry cake and then come back to leave a review.

Lemon Blueberry Quick Bread ~ Comments and reviews.

Ingredients for Lemon Blueberry Quick Bread

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/4 cup butter

2 large eggs

1 cup white sugar

1 teaspoon vanilla extract

3 tablespoons lemon juice

1 tablespoon lemon zest

1/3 cup milk

1 cup fresh blueberries - or frozen, thawed and drained

1/4 cup sugar

2 tablespoons lemon juice

Method for Lemon Blueberry Bread

In a large bowl, place the flour, the salt and the baking powder. Combine well with a whisk. Set aside.

With a stand mixer - or a hand held mixer - cream the butter and the sugar. Add the eggs one at a time and cream on high speed until the mixture is light in color and texture. Add the vanilla, the lemon juice, the zest, the milk and the flour mixture. Combine well but do not over mix. Gently fold in the blueberries.

Pour into a greased bread pan and bake at 325 degrees for 50 to 60 minutes or until a knife inserted in the middle comes out clean.

Wait a few minutes before unmolding.

Glazed for Lemon Blueberry Bread

In a medium sauce pan, place a 1/4 cup of sugar and the 2 tablespoons of lemon juice. Place on the stove top on medium to high heat and bring to a boil. Boil until all the sugar is dissolved and the syrup thickens a bit. Pour over the bread.

Note: You can poke some holes with a skewer in the bread before pouring the glaze on top - it will make the glaze go deeper into your bread.

Makes one loaf.