Global Veg » A Culinary Journal

Let them eat cake…I mean quick bread.

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Peasant: We don’t have money for bread.

Marie Antoinette: Then eat cake.

Peasant: Off with her head!

Marie Antoinette: Hold on. Let’s compromise. How about a quick bread?

Peasant: If it has blueberries, you’re on!

Is it bread because it is baked in a loaf pan? Is it cake because it contains butter, sugar and eggs?

Doesn’t matter (unless you are Marie A), it tastes great and is easy to make.

Blueberry Lemon Quick Bread

(based on a recipe from Fine Cooking magazine)


2 cups All Purpose Flour

1 Cup Sugar

1 Tbsp Baking Powder

1/4 Tsp Salt

1 Cup Fresh Blueberries

1 Cup Milk

1 Large Egg

1/2 Tsp Vanilla Extract

1 Tsp Lemon Extract

4 Tbsp Unsalted Butter, melted


Preheat the oven to 350°F. Prepare a standard size loaf pan (9×5) by buttering & flouring the bottom and sides.

In  a large bowl, whisk together the flour, sugar, baking powder and salt. Add the blueberries and gently mix with the flour.

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In a smaller bowl, whisk together the milk, egg and extracts.

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Add the milk mixture from the small bowl to the larger bowl.

Add the melted butter.

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Gently stir. It is ok if it is a little lumpy.

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Pour evenly into prepared pan. Bake 50-60 minutes.

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Check periodically (after 30 minutes) for completeness by inserting a toothpick in the center. If it comes out clean the quick bread is ready.

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Optional- sprinkle top of quick bread with confectioner’s sugar.

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  • Elizabeth Varadan - Oh, yum, does this ever look good! I love breads that are cakes, or cakes that are breads. I like fruit breads and this one looks delicious. Nice, thorough directions, too. The pictures are a real plus, as it always helps to know what things should look like along the way.ReplyCancel

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