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: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup lemon juice (freshly squeezed); 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Rushed Meals

I love baking quick breads, especially when they combine the freshness of seasonal fruit with a bit of citrus zest. This Blueberry Lemon Quick Bread is my go-to treat for mornings or as an afternoon snack. It's incredibly easy to make, and the vibrant flavors of blueberries and zesty lemons meld beautifully, creating a moist crumb that keeps you coming back for more. Trust me, once you experience the burst of flavor in every slice, you'll want to keep this recipe on hand for any occasion.

Created by

Perrie Lawson

Last updated on 2026-01-24T11:55:16.068Z

When I first made this Blueberry Lemon Quick Bread, I was blown away by how simple and rewarding it was. The combination of fresh blueberries and zesty lemon creates a natural sweetness that's hard to resist. During the baking process, the aroma fills the kitchen, making it hard to wait for it to cool before slicing into it!

One of the best tips I can share is to gently fold the blueberries into the batter. This ensures they remain intact and distribute evenly, creating pockets of juicy goodness throughout each slice. Enjoying this bread warm, with a pat of butter, is a perfect way to start the day or to brighten an afternoon.

Why You'll Love This Recipe
The perfect balance of sweet blueberries and zesty lemons
Super moist texture that stays fresh for days
A fragrant delight that fills your kitchen with warmth and sweetness

Understanding the Key Ingredients

The foundation of this Blueberry Lemon Quick Bread is high-quality all-purpose flour. This type of flour offers a perfect balance of protein and starch, contributing to a tender crumb that's not too dense. Avoid using cake flour, as it may produce a cake-like texture that's overly soft and crumbles too easily when sliced.

Using fresh blueberries is crucial for achieving that sweet burst in every bite. If you only have frozen blueberries on hand, make sure to add them directly to the batter while still frozen. This prevents them from bleeding into the batter and turning it a murky color. However, be aware that frozen berries may lead to slightly wetter bread, so adjust baking time if necessary.

Perfecting the Mixing Technique

When creaming the butter and sugar, ensure that the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This process incorporates air, resulting in a lighter texture for the bread. If your butter is too soft or melted, the resulting loaf may be dense, so stick to softened butter that still holds its shape.

During the addition of dry ingredients, mix just until combined to avoid overdeveloping the gluten. Overmixing can lead to a tough loaf; the batter should still look slightly lumpy with some flour streaks visible. It's all about achieving the right balance for that perfectly moist texture.

Storage and Serving Suggestions

This Blueberry Lemon Quick Bread keeps beautifully at room temperature for up to three days when stored in an airtight container. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To enjoy it later, simply thaw it overnight in the fridge and warm slices in the microwave for a few seconds before serving.

Consider adding a simple glaze made from powdered sugar and lemon juice on top after the bread has cooled completely. This extra layer of sweetness enhances the citrus flavor and adds a lovely visual appeal. Pairing the bread with a dollop of whipped cream or a scoop of vanilla ice cream also makes for a delightful treat.

Ingredients

Gather these ingredients before you start baking:

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 cup fresh blueberries

Instructions

Follow these steps to bring your Blueberry Lemon Quick Bread to life:

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla, lemon juice, and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Fold in Blueberries

Gently fold the blueberries into the batter, being careful not to crush them.

Bake

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

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

For a little extra flavor, consider adding a light lemon glaze on top after the bread cools. Just mix powdered sugar with lemon juice until desired consistency is reached, and drizzle over the bread.

Adapting the Recipe

For a dairy-free version, substitute the unsalted butter with coconut oil or a plant-based butter alternative. Use almond milk or oat milk in place of the lemon juice if you're avoiding citrus or want a different flavor twist. Just ensure that any swaps align well with the overall taste profile of the bread.

If you're looking to reduce sugar, you can replace some of the granulated sugar with a natural sweetener, like honey or maple syrup. However, keep in mind that altering the liquid content may require adjustments in the other ingredients to maintain the right batter consistency.

Common Mistakes to Avoid

One common mistake when making quick bread is not measuring flour correctly, which can lead to an overly dry or dense loaf. Always spoon the flour into your measuring cup and level it off with a knife instead of scooping it directly from the bag. This method helps avoid packing the flour, which adds too much to the recipe.

Another issue arises from not properly cooling the bread before slicing. It's essential to let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack. Cutting it too soon can result in a gummy texture, while cooling allows the loaf to set properly and makes slicing easier.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

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

→ How should I store the bread?

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

→ Can I make this bread gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure your baking powder is gluten-free as well.

→ Can I add nuts to the recipe?

Certainly! Chopped walnuts or pecans would add a lovely crunch. Just fold them in with the blueberries.