Blueberry Lemon Quick Bread

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

Highlighted under: Everyday Quick Meals Ideas

I remember the first time I baked blueberry lemon quick bread—it was an experiment that turned out to be a delightful surprise! The combination of tart lemon and sweet blueberries created a perfect harmony that had everyone asking for seconds. This bread is incredibly easy to whip up, making it a staple in my kitchen for brunches or quick snacks. You’ll love how the lemon zest elevates the flavor while the blueberries burst with sweetness in every bite.

Created by

Emma Parker

Last updated on 2026-02-06T17:57:36.349Z

Baking this blueberry lemon quick bread was a labor of love that I thoroughly enjoyed. The moment I mixed the fresh blueberries with the zesty lemon juice, I knew I was on to something magical. I decided to add a touch of vanilla extract to deepen the flavor, and let me tell you, it made a significant difference!

As I pulled the bread out of the oven, the aroma filled my kitchen, creating an atmosphere that instantly made my mouth water. To ensure a perfectly moist texture, I recommend letting it cool for a while before slicing—it's tough to resist but essential for the best experience!

Why You'll Love This Recipe
Bursting with fresh blueberry flavor and zesty lemon notes
Quick and easy to prepare, perfect for busy mornings
A delightful treat that works for breakfast, snacks, or dessert

Understanding Key Ingredients

The success of your blueberry lemon quick bread heavily relies on the choice of ingredients. All-purpose flour provides the right structure without making the bread too dense. For sweetness, granulated sugar works perfectly, but if you want a different flavor profile, consider substituting half with brown sugar to add a hint of molasses. The fresh blueberries not only contribute to the flavor but also add moisture; frozen blueberries can be used in a pinch, though they may bleed into the batter and affect the color.

Lemon zest is crucial in this recipe, as it brightens up the sweet notes of the bread. Make sure to use a microplane or fine grater to extract the zest, avoiding the bitter white pith underneath. The acidity from the lemon juice balances the sweetness of the bread and enhances the overall flavor. If you're out of lemons, lime juice can be a nice substitute—though it comes with a different flavor dimension.

Tips for Perfect Texture

Achieving the ideal texture in your quick bread is about balance. When combining your wet and dry ingredients, stop stirring as soon as you see no more flour streaks; over-mixing activates the gluten in the flour, leading to a tough loaf. Your final batter should be thick and slightly lumpy. This will create a denser loaf that feels tender and moist once baked, while still allowing the blueberries to burst beautifully during cooking.

While baking, check for doneness not just by timing but also by visual cues. The top of your loaf should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If you notice that the edges are browning too quickly before the middle is set, you can cover the loaf loosely with aluminum foil to prevent burning in the last 10 to 15 minutes of baking.

Ingredients

Gather these ingredients to make your blueberry lemon quick bread:

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Mix all the ingredients well to ensure even distribution of flavors!

Instructions

Follow these simple steps to bake your blueberry lemon quick bread:

Prepare the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the melted butter, milk, eggs, lemon zest, lemon juice, and vanilla extract.

Incorporate the Mixtures

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid over-mixing.

Fold in Blueberries

Gently fold in the fresh blueberries to the batter.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Cool and Slice

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

Once cooled, slice your bread and enjoy with a cup of tea or coffee!

Pro Tips

For an extra burst of flavor, consider adding a glaze of powdered sugar and lemon juice on top of the cooled bread.

Serving Suggestions

This blueberry lemon quick bread is versatile enough to be enjoyed in numerous ways. Serve it warm with a pat of butter and a sprinkle of lemon zest for added brightness. Alternatively, you can toast slices and top them with cream cheese or mascarpone for a more indulgent snack option. For a breakfast treat, pair it with Greek yogurt topped with more blueberries and a drizzle of honey.

If you're feeling adventurous, try adding nuts or seeds to the batter, such as pecans or chia seeds, for an added crunch and nutritional boost. These add-ins not only make the bread more filling but also provide a delightful texture contrast with the soft bread and juicy blueberries.

Storage and Freezing Tips

To keep your blueberry lemon quick bread fresh, store it in an airtight container at room temperature for up to three days. If you want to enjoy it later, freezing is an excellent option, especially for busy mornings. Wrap the cooled loaf tightly in plastic wrap and then place it in a resealable freezer bag to prevent freezer burn. It will keep well for up to three months.

When you're ready to eat, simply remove the slice you want from the freezer and let it thaw on the counter. If you prefer it warm, you can pop it in the microwave for about 20-30 seconds or toast it lightly to revive its delightful texture.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just make sure to toss them in a little flour to prevent them from sinking to the bottom during baking.

→ How should I store the bread?

Store the quick bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that it has xanthan gum to mimic the rising properties.

→ What can I serve with blueberry lemon quick bread?

This bread pairs beautifully with cream cheese, butter, or simply enjoyed on its own with a cup of tea or coffee.