Can I freeze lemon blueberry quick bread, and how do I do it properly?

Yes, lemon blueberry quick bread freezes well. Allow the bread to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Place the wrapped loaf in a freezer-safe container or zip-top bag to prevent freezer burn. For best quality, freeze it for up to 3 months. When ready to eat, thaw the bread overnight in the refrigerator. This helps maintain its texture and flavor.

Can I use frozen blueberries instead of fresh in this quick bread recipe?

You can use frozen blueberries as a substitute for fresh ones. It’s best to thaw the berries first and gently pat them dry with paper towels to reduce excess moisture. This prevents the batter from becoming watery and helps the blueberries distribute evenly throughout the bread.

How should I store leftover lemon blueberry quick bread to keep it fresh?

Store leftover lemon blueberry quick bread at room temperature in an airtight container or wrapped tightly in plastic wrap. This keeps the bread moist and flavorful for up to 3 days. Refrigerating the bread is not recommended as it can dry out the texture faster.

Is it better to bake lemon blueberry bread in a glass or metal pan?

Both glass and metal pans work well, but they affect the bread’s appearance differently. Glass pans heat more slowly and often produce a loaf with a flatter, evenly baked top. Metal pans conduct heat faster, resulting in a bread with a dome-shaped top. Choose based on your preferred loaf shape and baking time, monitoring closely for doneness.

Can I use other types of berries in this lemon quick bread recipe?

While fresh blueberries are the classic choice, other berries like blackberries or strawberries can be used. Since these berries vary in moisture and size, adjust baking times slightly and consider chopping larger berries. Using different berries can add new flavors and textures, but fresh berries usually provide the best results.

Lemon Blueberry Quick Bread Recipe With Fresh Berries

Ingredients

– 1 1/2 cups (195 g) all-purpose flour, plus extra for tossing blueberries

– 1 teaspoon baking powder

– 1/2 teaspoon kosher salt

– 1/3 cup (76 g) unsalted butter, melted (or substitute with 1/2 cup (118 g) vegetable or extra-virgin olive oil)

– 1 cup (200 g) granulated sugar

– Zest of 2 lemons (about 2 teaspoons grated)

– 2 tablespoons fresh lemon juice

– 2 large eggs

– 1/2 cup (120 g) sour cream or whole milk yogurt (can substitute with milk)

– 1 teaspoon vanilla extract

– 1 to 1 1/2 cups (150-220 g) fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

– 2 tablespoons (28 g) unsalted butter, melted

– 1/2 cup (60 g) powdered sugar

– 2 tablespoons fresh lemon juice

– 1/2 teaspoon vanilla extract

– Turbinado sugar for sprinkling on top before baking (adds a crunchy sugar crust)

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Instructions

1-Preheat and prep pan: Preheat oven to 350°F (175°C). Grease or line an 8 1/2 x 4 1/2 or 9 x 5-inch loaf pan.

2-Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt with lemon zest until evenly combined.

3-Combine wet ingredients: In a separate large bowl, mix melted butter (or oil), sugar, eggs (one at a time), vanilla extract, lemon juice, and sour cream or yogurt until smooth.

4-Fold in dry ingredients: Gradually add the dry mixture to the wet, folding gently with a spatula to combine. Avoid overmixing; batter should be lumpy.

5-Add blueberries: Toss blueberries in a tablespoon of flour, then fold in about 1 cup into the batter; reserve the rest to scatter on top before baking.

6-Optional topping: Sprinkle turbinado sugar evenly on top of the batter for a crunchy crust.

7-Bake: Pour batter into the prepared pan, smooth top, and bake for 55 to 70 minutes. Rotate pan halfway for even baking. Cover loosely with foil after 40 minutes if browning too quickly.

8-Test for doneness: Insert a toothpick or skewer into center; it should come out clean or with a few moist crumbs.

9-Cool: Let the bread cool in pan 20-30 minutes, then remove and transfer to wire rack to cool completely.

10-Prepare glaze: Whisk melted butter, powdered sugar, lemon juice, and vanilla together. Adjust consistency with lemon juice or water as needed.

11-Glaze the bread: Drizzle glaze over cooled bread and allow it to set before slicing and serving.

Last Step:

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Notes

🥄 Measure flour correctly for best results.
🫐 Toss blueberries in flour to prevent sinking.
🍋 Rubbing lemon zest into sugar enhances lemon flavor.

Author: Brandi Oshea
Prep Time: 20-30 minutes
Cooling and Glazing: 30-60 minutes
Cook Time: 55-70 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 259
Sugar: 28g
Sodium: 298mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 51mg