Lemon Blueberry Quick Bread

Name: Lemon Blueberry Quick Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 large egg; ½ cup buttermilk; ¼ cup vegetable oil; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 cup fresh blueberries (or frozen, thawed and drained)

Highlighted under: Busy Cooking

I love baking this Lemon Blueberry Quick Bread whenever I have a surplus of fresh blueberries. The bright, zesty flavor of lemon combined with the sweetness of berries creates a delightful harmony in every slice. Plus, this quick bread is incredibly easy to make, making it perfect for breakfast or a snack. It’s moist, fragrant, and the vibrant color adds a beautiful touch to any table. I can’t wait for you to try this recipe; I promise it will become a staple in your house just like it has in mine!

Created by

Flora Kensington

Last updated on 2026-01-24T11:37:46.560Z

When I first made this Lemon Blueberry Quick Bread, I was captivated by how straightforward the process was. The combination of tart lemon juice and sweet blueberries creates a flavor explosion that’s simply irresistible. I was hesitant at first to mix fruit into bread, but the result was a wonderfully moist loaf that I couldn’t stop eating.

One of the best tips I discovered is to toss the blueberries in a bit of flour before adding them to the batter. This helps to prevent them from sinking to the bottom and ensures that each bite is filled with juicy berries. Each slice of this bread is a delightful treat, and I often find myself making two loaves—one for me and one to share!

        Why You Will Love This Recipe
        Zesty lemon flavor that brightens your day
Juicy blueberries that burst with sweetness
Easy to prepare for any time of the year

      

Understanding Ingredients

Each ingredient in this Lemon Blueberry Quick Bread plays a crucial role in achieving the perfect texture and flavor. All-purpose flour provides the structure, while baking powder and baking soda ensure a good rise, giving the bread that light and airy quality. On the other hand, the granulated sugar not only sweetens but also contributes to the moisture level, making each slice delightfully tender. The buttermilk, being acidic, reacts with the baking soda to create a lovely lift, ensuring your bread doesn't feel dense.

Using fresh blueberries rather than frozen makes a significant difference in this recipe. Fresh berries retain their shape and provide juicy bursts of flavor in every bite. However, if you must use frozen blueberries, ensure they're fully thawed and drained to prevent adding excess moisture to the batter, which can affect the bread's rise and texture.

Baking Tips for Success

When mixing your wet and dry ingredients, take care not to over-mix the batter. Stir until just combined to keep the bread fluffy; over-mixing can cause it to become dense. Additionally, gently folding in the blueberries helps avoid bursting them and turning the batter a muddy color. A light hand at this stage is key to maintaining that beautiful, vibrant hue throughout the bread.

To check for doneness, inserting a toothpick in the center is the most reliable method. You want it to come out clean or with just a few moist crumbs. If it comes out wet with batter, give it more time in the oven, checking every few minutes until it’s perfectly baked. Keep an eye on the edges; they should turn golden brown when the bread is ready.

Ingredients

Gather the following ingredients to whip up this delightful quick bread:

Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup buttermilk
¼ cup vegetable oil
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup fresh blueberries (or frozen, thawed and drained)

Make sure to wash your blueberries and measure everything accurately for the best results.

Instructions

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

Preheat 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, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk the egg, buttermilk, vegetable oil, lemon zest, and lemon juice until smooth.

Combine Together

Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Bake

Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

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

Enjoy your delicious Lemon Blueberry Quick Bread with a cup of tea or coffee!

Pro Tips

For an extra touch of sweetness, drizzle a lemon glaze over the cooled bread.

Storage and Make-Ahead Tips

This Lemon Blueberry Quick Bread can be made ahead of time and stored for several days. Allow it to cool completely before wrapping in plastic wrap or placing it in an airtight container. When properly stored at room temperature, it can last up to three days. For longer storage, consider freezing it. Slice the bread, wrap each piece tightly in plastic, and then place them in a freezer-safe bag. This way, you can pull out slices as needed for fresh enjoyment anytime.

To refresh a slice after freezing, simply pop it in the toaster or the microwave for a few seconds. This brings back its original softness and warmth, making it a delightful option for breakfast or an afternoon snack.

Serving Suggestions

This quick bread pairs beautifully with a dollop of whipped cream or a smear of cream cheese for a decadent twist. You can also serve it alongside a simple fruit salad or a cup of tea to elevate your tea time. A drizzle of lemon glaze on top adds a lovely sweetness and extra zing—simply mix powdered sugar with a little lemon juice until smooth and pour over the cooled bread.

For a delightful breakfast option, I love to serve slices with a side of Greek yogurt topped with fresh berries, complementing the flavors of the bread while adding extra protein. Whatever you choose, this Lemon Blueberry Quick Bread is a versatile treat that enhances any meal.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just ensure they are thawed and drained before using to avoid excess moisture.

→ What can I substitute for buttermilk?

You can make a simple substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ How do I store the quick bread?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans can be a delicious addition.