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 ever 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

Bread Ingredients:
1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla bean paste or vanilla extract
3 eggs
1 cup sour cream
2 cups squash, seeded and shred (yellow or zucchini), patted or squeezed dry
juice and zest of 1 lemon
2 1/2 cups flour (I used White Lily Bread Flour)
1 1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup blueberries (can use frozen, but do not thaw out)

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 bundt 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:  Fresh squash needs to be cut in half and using a spoon scrape out the seeds.  Frozen squash is to be thawed and wrung out to equal 1 cup (if using fresh - your zucchini should be 1 cup after it is drained.  (mostly dry).  Typically 2 cups finely shredded fresh zucchini yields 1 cup drained.)

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