Lemon Quick Bread With Berries Recipe

Name: Lemon Quick Bread With Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE QUICK BREAD:; 2-1/2 cups All Purose Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1-1/2 cup Sugar; 3/4 cups Softened, Unsalted Butter; 3 whole Large Eggs; 3/4 cups Lemon Or Vanilla Flavored Yogurt; 1 whole Lemon, Juiced; 1 teaspoon Finely Grated Lemon Zest; 1/2 teaspoons Vanilla Extract; 1/2 teaspoons Lemon Extract; 2 drops Yellow Food Coloring (optional); _____; FOR THE GLAZE:; 1/2 cups Powdered Sugar; 1 whole Lemon, Juiced; _____; FOR THE MACERATED BERRIES:; 2 cups Your Favorite Berries; 1 teaspoon Fresh Lemon Juice; 2 Tablespoons Granulated Sugar

Servings: persons

FOR THE QUICK BREAD:
2-1/2 cups All Purose Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1-1/2 cup Sugar
3/4 cups Softened, Unsalted Butter
3 whole Large Eggs
3/4 cups Lemon Or Vanilla Flavored Yogurt
1 whole Lemon, Juiced
1 teaspoon Finely Grated Lemon Zest
1/2 teaspoons Vanilla Extract
1/2 teaspoons Lemon Extract
2 drops Yellow Food Coloring (optional)
_____
FOR THE GLAZE:
1/2 cups Powdered Sugar
1 whole Lemon, Juiced
_____
FOR THE MACERATED BERRIES:
2 cups Your Favorite Berries
1 teaspoon Fresh Lemon Juice
2 Tablespoons Granulated Sugar

1
Preheat oven to 350 degrees. Whisk the flour and baking powder to combine; set aside. Beat together the butter and sugar until fluffy. Add the eggs, lemon juice, zest, yogurt, food coloring, and extracts and beat for another minute. Mix together the flour, salt and baking powder. Add the flour mixture to the buter mixture and stir together with a spoon, just until mixed. Butter a 9 x 5 inch loaf pan (or one of similar size) and spoon the mixture into the pan. Bake for about 1 hour or until set. Cool.
2
For the glaze: in a bowl, add just enough lemon juice to the powdered sugar to make a glaze. Drizzle the glaze over the loaf and let it set. Cut into slices and serve.
3
For the macerated berries : simply mix together your favorite berries with the fresh lemon juice and granulated sugar. Toss gently to mix and let sit at room temperature for 30 minutes before using.

949

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE QUICK BREAD:, 2-1/2 cups All Purose Flour, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Lemon Quick Bread With Berries falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Quick Bread With Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions