Blueberry Lemon White Chocolate Quick Bread
Brighten up your baking routine with this Blueberry Lemon White Chocolate Quick Bread—a delightful, flavor-packed loaf that’s as easy to make as it is irresistible! Bursting with juicy, fresh blueberries and zesty lemon zest, this quick bread strikes the perfect balance between tart and sweet. Creamy white chocolate chips add a luscious layer of decadence, while a simple optional lemon glaze takes it over the top. With just 15 minutes of prep and no yeast required, this recipe is perfect for busy bakers craving a homemade treat. Serve it as a sweet breakfast, snack, or dessert, and watch it disappear slice by slice. This easy, versatile recipe is sure to become a favorite for lemon and blueberry lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Whole milk
- 0.5 cups Unsalted butter, melted and cooled
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1 tablespoons Lemon zest
- 1 cups Fresh blueberries
- 0.5 cups White chocolate chips
- 1 tablespoons All-purpose flour (for coating blueberries)
- 0.5 cups Powdered sugar (for optional glaze)
- 1 tablespoons Lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk, melted butter, eggs, vanilla extract, and lemon zest.
Gradually pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix as this can make the bread dense.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
Gently fold the blueberries and white chocolate chips into the batter, ensuring even distribution.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
If you’d like to add a glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over the top of the cooled bread and let it set before slicing.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 37.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
