Blueberry Buttermilk Quick Bread

Prep Time

20m

Bake Time

1h - 1h 10m

Yields

8-12 slices

About this Recipe

This easy buttermilk quick bread recipe is bursting with fresh blueberries and zesty lemon or lime zest. Drizzle it with a sweet, bright citrus glaze to take this breakfast bread into a sweet dessert.

Print this recipe

This Recipe URL has been copied.

Ingredients

Bread

1 1/2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup Crystal Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup vegetable oil
1 1/2 cups fresh blueberries
Zest of 1 lemon or lime, optional

Citrus Glaze

1 cup Crystal Sugar Confectioners Powdered Sugar
2-3 tablespoons fresh citrus juice (lemon or lime)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter, line pan with parchment paper. Set aside.
In a medium-sized bowl, mix flour, baking powder, and salt. Set aside.
In a large bowl, whisk together eggs, sugar, and vanilla extract. Add half the flour mixture, then whisk in buttermilk. Add remaining flour mixture, then whisk in vegetable oil. Fold in blueberries and optional citrus zest, if desired.
Bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean.
Let bread cool for 10 minutes in pan. Transfer bread to a cooling rack and let cool completely.
Whisk together powdered sugar and 2 tablespoons of citrus juice until smooth. If too thick, add 1 teaspoon additional liquid at a time until desired consistency.
Pour on top of bread and let rest for 10 minutes. Serve immediately or store in an airtight container for up to a week.