Lemon Blueberry Quick Bread

Name: Lemon Blueberry Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup fresh blueberries; 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon lemon zest; 1 tablespoon baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract

Highlighted under: Simple Baking Recipes

We adore baking this Lemon Blueberry Quick Bread because it's a delightful combination of zesty lemon and sweet blueberries. Each bite is a burst of refreshing flavor that brightens up any morning. The ease and speed of preparation make it a go-to recipe for busy days. Whether enjoyed for breakfast or as an afternoon snack, this quick bread is incredibly satisfying and comforting. Plus, the beautiful colors and aromas while it bakes are absolutely irresistible, making it a perfect treat for sharing with family and friends.

Created by

Elowen Carter

Last updated on 2026-01-24T14:29:35.170Z

When I first baked this Lemon Blueberry Quick Bread, I was amazed at how the citrus flavor brightened the sweetness of the blueberries. The combination creates a balance that's absolutely irresistible. One trick I’ve learned is to toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom and ensures an even distribution throughout the bread.

This quick bread has become a favorite at our brunch gatherings. The bright flavors make it feel special, yet it’s simple enough for everyday enjoyment. After trying different variations, I found that adding a bit of lemon zest truly enhances the overall flavor. It’s a game changer!

Why You Will Love This Recipe
Bright and refreshing citrus flavor complemented by juicy blueberries
Moist and tender crumb that stays fresh for days
Quick and easy to make, perfect for any occasion

Perfecting Your Quick Bread Technique

When preparing the batter for this Lemon Blueberry Quick Bread, it's essential to achieve the right texture. Mixing the wet ingredients until they're light and fluffy helps incorporate air, which gives the bread a tender crumb. Avoid overmixing once you add the dry ingredients; the batter should be combined but slightly lumpy. Overmixing can lead to a dense loaf as the gluten develops too much. Remember, a few flour streaks are perfectly fine!

To enhance the bread's flavor, make sure to use fresh, juicy blueberries. When selecting blueberries, look for firm, plump berries that are deep blue in color, as overripe or crushed berries might lead to a soggy texture. Additionally, if you find yourself with frozen blueberries, you can use them too! Just remember to toss them in a little flour before folding them into the batter to prevent them from sinking.

Storage and Serving Suggestions

Once your Lemon Blueberry Quick Bread has cooled completely, storing it properly can keep it fresh for days. Wrap the cooled loaf tightly in plastic wrap or aluminum foil to prevent it from drying out. If you want to extend its shelf life, consider freezing individual slices in airtight bags. To enjoy them later, simply thaw at room temperature or pop them into the toaster for a quick treat.

This quick bread is incredibly versatile in how you serve it. For a cozy breakfast, try serving warm slices with a pat of butter and a drizzle of honey. If you're feeling indulgent, add a dollop of whipped cream or a light lemon glaze on top. You could even pair it with yogurt and fresh fruit for a refreshing afternoon snack.

Ingredients

Prepare your ingredients before you start mixing.

For the Quick Bread

1 cup fresh blueberries
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

Make sure to mix well and fold in blueberries gently.

Instructions

Gather all your baking tools and preheat your oven.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon zest, and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serve warm or at room temperature for the best flavor.

Pro Tips

For the best results, make sure your butter is at room temperature and the blueberries are fresh. You can also substitute frozen blueberries, but add them directly from the freezer to avoid excess moisture in the batter.

Ingredient Customizations

Feel free to experiment with the flavor profile by substituting or complementing the blueberries. Chopped strawberries or raspberries can also work wonderfully in this recipe, giving it a different twist. If you're looking for a healthier option, consider replacing half of the all-purpose flour with whole wheat flour for added fiber, and keep in mind that this may slightly change the texture.

For those avoiding dairy, substituting the milk with almond milk or any non-dairy alternative provides a similar consistency without compromising the taste. This will not only cater to dietary needs but will also keep the bread moist. Similarly, a vegan option can be created by using flax eggs instead of traditional eggs, where one tablespoon of ground flaxseed mixed with three tablespoons of water can replace one egg.

Troubleshooting Common Issues

If you've noticed your quick bread is coming out too dense, the culprit may be overmixing the batter or using too much flour. Always use the spoon-and-level method to measure your flour accurately; scooping directly from the bag can lead to excess flour and a denser texture. If your batter seems too thick, you can add a little more milk to achieve the right consistency before baking.

Another common issue is uneven baking, which can stem from improper oven temperature. An oven thermometer can be a handy tool to ensure your oven is at the correct temperature. If the top of your bread browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking to prevent burning while allowing it to cook through. Each kitchen can heat differently, so keeping an eye on visual cues is essential.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to prevent excess moisture.

→ How should I store the quick bread?

Store the cooled quick bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans can add a nice crunch and additional flavor. Just fold them in with the blueberries.

→ Is this bread suitable for freezing?

Yes, you can freeze the quick bread. Wrap it tightly in plastic wrap or foil and place it in a freezer bag for up to 3 months. Thaw in the fridge before serving.