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

Highlighted under: No-Fuss Recipes

I've always loved the combination of bright lemon and sweet blueberries, and this Lemon Blueberry Quick Bread is my favorite way to enjoy them together. It's incredibly easy to whip up and perfect for breakfast or an afternoon treat. The zesty lemon adds a refreshing burst of flavor that pairs beautifully with the juicy blueberries. Plus, it fills the kitchen with an irresistible aroma while baking, making it hard to resist digging in as soon as it's out of the oven.

Created by

Aileen Prescott

Last updated on 2026-01-24T10:53:34.757Z

When I first experimented with this Lemon Blueberry Quick Bread, I was amazed at how quickly the flavors melded together. The combination creates a deliciously moist and tender crumb. One trick I've learned is to gently toss the blueberries in a bit of flour before adding them to the batter; this helps keep them from sinking to the bottom while baking.

This quick bread is versatile and can be served warm or at room temperature. I've enjoyed it toasted with a pat of butter or even topped with a simple glaze for a sweeter touch. Each slice is bursting with flavor, making it a go-to recipe for brunches and gatherings.

        Why You'll Love This Recipe
        Bright, zesty flavor that awakens your taste buds
Super moist texture with bursts of juicy blueberries
Quick to prepare with minimal cleanup, perfect for busy days

      

Mastering the Batter

The batter for this Lemon Blueberry Quick Bread is one of the highlights. To achieve the perfect consistency, it’s crucial not to overmix once you combine the wet and dry ingredients. Overmixing can lead to a dense texture instead of the light and airy crumb that makes each slice delightful. Stir until you see no dry flour remnants—lumps are perfectly fine! The same goes for folding in the blueberries; be gentle to avoid smashing them and turning your batter blue.

When adding the butter and sugar, ensure your butter is softened at room temperature. If you're in a hurry, you can cut the butter into small cubes and microwave it for a few seconds until it’s just soft, not melted. This will help achieve that desired fluffy texture after creaming. Remember, the more air you can incorporate at this stage, the lighter your quick bread will be!

Storage and Serving Suggestions

After baking, let your Lemon Blueberry Quick Bread cool completely before slicing to retain moisture and prevent it from becoming crumbly. Store it in an airtight container at room temperature for up to three days. If you want to enjoy it longer, consider wrapping individual slices in plastic wrap and storing them in the freezer—thaw in the refrigerator or warm in the microwave before serving, and it will taste freshly baked!

This quick bread is incredibly versatile. Enjoy a slice plain, or spread a thin layer of cream cheese for a richer treat. You could also serve it alongside a fresh fruit salad or with a scoop of vanilla ice cream for a lovely dessert option. For a flavor twist, try adding a teaspoon of poppy seeds or switching out half the blueberries for raspberries—both give unique variations that are equally delicious.

Ingredients

Gather the following ingredients to make this delicious Lemon Blueberry Quick Bread:

Ingredients

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

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create your Lemon Blueberry Quick Bread:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

Add the eggs, vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until well combined.

Combine Wet and Dry Ingredients

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 blueberries, making sure they are evenly distributed throughout the batter.

Bake

Pour the batter into the prepared loaf pan and bake for 50-55 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, then transfer it to a wire rack to cool completely before slicing.

Enjoy your homemade lemon blueberry quick bread as a delightful snack or breakfast option!

Pro Tips

For extra lemon flavor, consider drizzling a simple lemon glaze made of powdered sugar and lemon juice over the cooled bread.

Ingredient Insights

The combination of lemon zest and fresh lemon juice is what elevates this quick bread beyond a typical berry loaf. The zest brings essential oils from the lemon peel, imparting a bright aroma and flavor, while the juice adds just the right amount of tartness to balance the sweetness of the blueberries. Together, they create a refreshing contrast that's simply irresistible and can brighten any breakfast table.

Choosing high-quality blueberries is essential for the best flavor. Opt for fresh, plump berries if possible, and if using frozen blueberries, do not thaw them before adding; this keeps the batter from turning blue and ensures they hold their shape during baking. Additionally, you could toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom during baking.

Troubleshooting Tips

If your quick bread doesn't rise as expected, check that your baking powder and baking soda are fresh. These leavening agents lose potency over time, which can lead to dense bread. Also, make sure you're measuring flour correctly—too much flour can result in a heavier loaf. I recommend spooning flour into your measuring cup and leveling it off with a knife for accuracy.

Another common issue is an overly dry loaf. This can occur if you bake for too long or use too much flour. Keep an eye on the baking time and test for doneness with a toothpick; it should come out with a few moist crumbs attached, not completely clean. Remember, the bread will continue to cook slightly after it's been removed from the oven.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter to prevent bleeding.

→ How do I store the quick bread?

Store the quick bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this bread gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but be sure to check the packaging for specific measurements and adjustments.

→ Can I add nuts to the recipe?

Absolutely! Adding chopped walnuts or pecans can enhance the texture and flavor of the bread.