Lemon Blueberry Quick Bread Harvest Nourish Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside Preheat your oven to 350°F (175°C) In a large bowl, whisk together the flour, baking powder, baking soda Use up any extra bits from your harvest instead of lemon and cranberries for the blueberries “Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best!
Lemon Blueberry Quick Bread Recipe Norine S Nest makes: 1 (13-by-9 1/2-inch) slab pie Depending on your location, you are enjoying peak season or savoring the last of the fresh harvest recipe for blueberry sauce from Alice Currah of Savory Sweet Life is quick and easy Add the lemon zest Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time Sift the flour and baking powder into the bowl In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, and lemon zest Make a well in the center The batter should fill the bread pan to slightly below the top
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