Blueberry-Lemon Quick Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup turbinado sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg, buttermilk, lemon zest, and vanilla.
4. Gradually add the flour mixture to the butter mixture, stirring until just combined.
5. Fold in the blueberries.
6. Pour the batter into the prepared pan and sprinkle with the turbinado sugar.
7. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• Quick breads are known for their ease of preparation, as they can be made without the use of a mixer.
• Blueberry-lemon quick bread can be stored in an airtight container for up to a week.
• To make a vegan version of this bread, use a vegan-friendly egg alternative, vegan butter, and non-dairy milk.