Lemon Blueberry Squash Bread

Lemon Blueberry Squash Bread, fresh lemon juice and zest, luscious blueberries combined with shredded yellow squash are the perfect ingredients for a summer quick bread.


Have you every heard of yellow squash in a quick bread recipe?  I was first introduced to it last summer by my daughter.  I love to bake with zucchini in bread but never had made any with yellow summer squash.

Last summer we had an overabundance of yellow summer squash from our garden, so I decided to freeze it shredded in two-cup measurements and add it to soup and spaghetti sauce throughout the year.  This summer I still had a few in the freezer, so I decided to try and make a quick bread.   Lemon Blueberry Squash Bread is a new favorite! 


Blueberries and Summer squash are in season right now so why not combine the two and make bread.  

I like to use vanilla bean paste when I have it available.  It's the best.  If you don't have any, regular vanilla will be fine. 

This easy, quick bread has a little tartness of the lemon zest in the batter and the glaze which sends it over the top.  

It is absolutely fabulous!


Lemon Blueberry Squash Bread is the perfect quick bread for a summer celebration!

We enjoyed this bread with a cup of coffee every morning until it was all gone.  Hope you get to make some real soon.  Enjoy!


Lemon Blueberry Squash Bread
    Glaze Ingredients:
    1 1/2 cup powdered sugar
    1-2 tablespoons half and half
    1/2 teaspoon vanilla paste
    juice and zest of 1 lemon
Bread Directions:
Preheat oven to 350 degrees F.  Grease and flour a tube pan or bunt pan; set aside.

In a bowl whisk together flour, baking powder and soda;  set aside.

In the bowl of an electric mixer using the paddle attachment cream together the sugar, butter and vanilla paste until creamy, 3 to 4 minutes.

Add eggs one at a time and mix thoroughly after each.  Add sour cream, lemon juice and zest,  and squash.  Mix until creamy smooth.

Remove the paddle attachment.   By hand fold in flour mixture.  Mix until all ingredients are all incorporated together.  Some flour specks may show.  Do not over mix.  Gently fold the blueberries in being sure not to break/smash them.  

Spoon batter in prepared pan.  Smooth batter evenly in pan.  The batter will be thick.

Bake for 70 to 75 minutes or until bread is golden brown and center is done. Some ovens cook differently.  My oven always cooks longer than recipes state. So check the bread after 60 minutes to see if done.

Remove from the oven and place on a cooling rack.  When completely cooled place bread on a serving platter and spoon glaze over the cake.

Glaze Directions:  
In a small bowl, cream together powdered sugar, half and half, vanilla paste, and lemon juice and zest until creamy smooth.

Cook's Note:  Frozen squash is to be thawed and wrung out to equal 1 cup (if using fresh - your zucchini should be 1cup after it is drained.  (mostly dry).  Typically 2 cups finely shredded fresh zucchini yields 1 cup drained.)



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22 comments :

  1. Oh, Kay, this looks AMAZING! I love the idea of a summer squash bread- I want a big ol' slice right now. Your photography is gorgeous....you've captured that wonderful yellow and blue *perfectly*. Pinning!! :)

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    Replies
    1. Thank you Joy….it's pretty yummy :)

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    2. where do you add the blueberries? did I miss something? is this the lemon squash bread recipe?please advise.i want to use up some berries from fridge.

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    3. Sorry about that…I left it off! I have corrected it now. Thanks for letting me know :) You add them at the end after mixing in the flour mixture.

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  2. How many blueberries

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    Replies
    1. Thanks Mar…I added them to the recipe!

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  3. Sounds so yummy! Thank you!

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  4. OHMYGOODNESS! That bread looks amazing...I'd sure love to have a piece right now! Haven't ever tried baking bread with yellow squash, so this is very intriguing...printing to make soon. Thanks for sharing. Your photos are always so inviting. XO

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  5. Thank you Marsha…you will love this bread!

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  6. I've never added zucchini to my bread, but all of your recipes with it look beautiful and delicious! I may have to try this out very soon!
    Blessings,
    Leslie

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  7. Sorry... Just realized you used yellow squash (not zucchini). That's even more intriguing! Thanks again! :)

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    1. That's ok Leslie…you will love this bread! Hope you get make some soon :)

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  8. This bread sounds yummy! I put zucchini in many recipes, but never yellow squash. I can't wait to try this.
    Bev

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  9. Bev…it is equally delicious! Let me know what you think when you get to make it!

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  10. This looks SO SO good. Wow. And with all those sweet flavors, no one would ever know it's filled with squash!

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  11. Incredibly luscious looking photos. YUM! Thanks for sharing at #theWeekendSocial. Pinend! theKitchenChopper

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  12. Yum yum yum! This looks so good and sounds like a delicious combination. Thanks!

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  13. Oh Kay - I can hardly wait to get some yellow squash to try this lovely recipe. Your photos are always so inviting...and I am all about using squash in new interesting ways. Congrats on having this featured at Melt in your Mouth Monday! It's a winner for sure. XO

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    Replies
    1. Thank you Marsha…you always make me smile when I read your comment. This bread is amazing and you will love it!

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  14. This looks incredible! Perfect timing as the zucchini is taking over. Going to make this over the weekend. Thanks for a great share -- visiting from Link Party Palooza -- Tammi http://frenchrobin.com & http://wrestlersmom.com

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  15. Oh, that looks SO yummy!! My mouth is watering just looking at the pics! It's amazing all that can be made with summer squash!! I'm saving this recipe, for sure!! :)

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  16. Delicious bread! I made it with Greek yogurt in place of the sour cream to lighten the fat and added a t of lemon extract along with the vanilla bean paste. Thanks so much for sharing this recipeđź’ť

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