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Blueberry Lemon Quick Bread

Serves 8-10


  • Cake:
  • 1/4 cup unsalted butter
  • 3/4 cup sugar
  • Zest of one lemon, finely minced
  • 1/4 teaspoon citric acid, optional
  • 1 egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whipping cream
  • 2 cups all-purpose flour
  • 2 teaspoons Rumford Baking Powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups blueberries, semi-frozen
  • Sugar for dusting


Preheat oven to 350 F. Generously spray a 9 by 5 inch loaf pan with nonstick cooking spray and place on a parchment paper-lined baking sheet.

In a mixer bowl, cream the butter, sugar and lemon zest until you have a fluffy, well-blended mixture. Blend in the citric acid, egg, vanilla, sour cream and whipping cream. Fold in the flour, Rumford Baking Powder, baking soda and salt and blend to make a smooth batter. Fold in the blueberries, gently, by hand.

Spoon the batter in the pan and dust with sugar.

Bake until cake is gently browned around the edges, 75-90 minutes.


Summer berries update the classic lemon loaf. This is richer than a quick bread; rather like a muffin in a lofty loaf.

Submitted By:

Marcy Goldman