Ingredients for Blueberry Lemon White Chocolate Quick Bread
- Lemon
- 1 ½ cups granulated sugar
- Butter
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- Blueberries
- 1 cup white chocolate chips
- 2-3 cups powdered sugar
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How to Make Blueberry Lemon White Chocolate Quick Bread
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- Zest and juice one lemon. Set aside 3 tablespoons of lemon juice and the zest; reserve the remaining lemon juice for the glaze.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, then stir in the reserved 3 tablespoons of lemon juice and lemon zest.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup white chocolate chips and 1 ½ cups fresh blueberries.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, whisk together the reserved lemon juice with 2-3 cups powdered sugar until you reach a smooth, pourable consistency.
- Once the bread is completely cool, drizzle the lemon glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
1175g
Fat
297g
Carbs
151g
