Blueberries and Cream Quick Bread

Blueberries and Cream Quick Bread |

5 from 1 reviews

This Blueberries and Cream Quick Bread has the familiar flavors of summer in each slice. Fresh ripe blueberries accented with flavors of lemon and vanilla and drizzled with a sweet creamy vanilla glaze.


For the batter:

For the Glaze:


For the batter:

  1. Heat the oven to 350 degrees F.
  2. Lightly spray a non-stick loaf pan with a nonstick baking spray or lightly butter and flour the loaf pan and set aside.
  3. Lightly dust the fresh blueberries with 2 tablespoons of flour and set aside.
  4. Using a stand or hand-held electric mixer, cream together the butter and sugar until they are light and fluffy.
  5. With the mixer on low, slowly incorporate the eggs, one by one, into the batter.
  6. To the batter mixture, add the Greek yogurt, lemon zest, lemon juice, heavy cream and vanilla.
  7. Beat on medium speed for about 5 minutes or so, until the batter comes together and is light and fluffy.
  8. In a separate bowl, sift together the flour, baking soda, baking powder, nutmeg and salt.
  9. Slowly add the ingredients into the wet batter, making sure to not overmix.
  10. Remove the bowl from the stand mixer (if using) and fold in the flour dusted blueberries.
  11. Pour the batter into the prepared loaf pan and bake for about 60 – 70 minutes, until a toothpick inserted in the center comes out clean. If you want, halfway through the baking, rotate the pan.
  12. Cool for about 10 – 15 minutes or so and remove from the pan and cool on a wire rack while you make the glaze.

For the glaze:

  1. In a bowl, whisk together the powdered sugar, lemon juice, heavy cream and vanilla until everything is combined and runny. If the glaze is too thick, add a bit more heavy cream. If it’s too thin, add a tablespoon more of powdered sugar until it hits the consistency you want.
  2. Drizzle the glaze over the cooled bread.
  3. Slice and enjoy!