Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1/3 cup granulated sugar; 1 large egg, beaten; 1 cup buttermilk; 1/4 cup vegetable oil; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Quick Meal Inspirations

I am always on the lookout for the perfect balance of flavors in my baking, and this Blueberry Lemon Quick Bread hits all the right notes. The combination of fresh blueberries with a zesty lemon punch creates a burst of brightness in every slice. With its moist texture and delightful aroma, this quick bread is not just a treat for the taste buds; it's also incredibly simple to whip up. Whether enjoyed at breakfast or as an afternoon snack, it has quickly become a beloved staple in my kitchen.

Created by

Lucinda Price

Last updated on 2026-01-24T12:10:13.913Z

When I first decided to make Blueberry Lemon Quick Bread, I knew I had to use fresh blueberries for the juiciest flavor. The zest of lemon not only adds a bright note but also enhances the sweetness of the berries. After several experiments, I found that folding the blueberries gently into the batter avoids breaking them and keeps that gorgeous burst of color in every slice.

One tip I discovered is to slightly dust the blueberries with flour before adding them to the batter. This simple trick helps prevent them from sinking during baking and ensures they're evenly distributed throughout the loaf. The result is a stunning, golden-brown bread that's as delicious as it is visually appealing!

Why You Will Love This Recipe
The perfect tangy-sweet balance with juicy blueberries and fresh lemon zest.
A wonderfully moist loaf that stays fresh for days.
Quick and easy to make—ideal for any time of the day.

The Role of Ingredients

Each ingredient in this Blueberry Lemon Quick Bread plays an essential role in achieving that moist and flavorful loaf. All-purpose flour provides the necessary structure, while baking powder and baking soda serve as leavening agents that help the bread to rise. The combination creates a light texture, allowing it to hold the juicy blueberries without becoming too dense or gummy.

Granulated sugar not only sweetens the bread but also contributes to its moisture. This is particularly important in quick breads, as a drier loaf can lead to a disappointing texture. The buttermilk is another key player here; its acidity reacts with the baking soda to create a tender crumb, making the bread delightful to eat even days after it's baked. If you're out of buttermilk, you can create a quick substitute by mixing regular milk with a teaspoon of vinegar or lemon juice.

Baking Tips for Success

When mixing the batter, remember that overmixing can lead to gluten development, resulting in a tougher bread. Mix just until the flour is incorporated, and then gently fold in the blueberries, which helps retain their shape and prevents them from sinking to the bottom. Dusting the blueberries with flour before adding them to the batter is a great trick that helps them stay suspended during baking.

For optimal baking, check your bread around the 45-minute mark, as ovens can vary. The loaf is done when it’s golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If you notice the top is browning too quickly, loosely cover it with aluminum foil to prevent burning while the inside continues to cook.

Ingredients

Gather these simple ingredients to create a delightful Blueberry Lemon Quick Bread.

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup granulated sugar
1 large egg, beaten
1 cup buttermilk
1/4 cup vegetable oil
1 tablespoon lemon zest
1 cup fresh blueberries

Once you have everything ready, you’re just a few steps away from enjoying homemade blueberry lemon quick bread.

Instructions

Follow these easy steps to make your quick bread.

Preheat and Prepare

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the sugar, beaten egg, buttermilk, oil, and lemon zest until well combined.

Combine Mixtures

Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

Add Blueberries

Dust the blueberries with a tablespoon of flour and gently fold them into the batter.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick 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 savor this delightful Blueberry Lemon Quick Bread!

Pro Tips

For an extra citrusy kick, drizzle a lemon glaze over the cooled bread using powdered sugar and lemon juice.

Storage and Make-Ahead Tips

To keep your Blueberry Lemon Quick Bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to three months. Thaw the bread overnight in the refrigerator when you’re ready to enjoy a slice. This makes it convenient for breakfasts or snacks during busy weeks.

If you want to prepare ahead, you can mix the dry ingredients and store them in a sealed bag. When you're ready to bake, simply combine with the wet ingredients and proceed with the recipe. This allows for quick assembly during hectic mornings while still enjoying a fresh homemade treat.

Serving Suggestions

Enjoy this quick bread warm or at room temperature as is, or add a pat of butter for an extra indulgent experience. A drizzle of honey or a light glaze made from powdered sugar and lemon juice can elevate it even further. Pair it with a fresh fruit salad or yogurt for a refreshing breakfast or afternoon snack.

For a delightful brunch spread, consider serving slices with whipped cream cheese mixed with lemon zest. This not only enhances the lemon flavor but also adds a creamy texture that pairs beautifully with the moist bread. It’s a simple way to impress your guests without much extra effort!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them to prevent excess moisture.

→ How should I store the quick bread?

Store in an airtight container at room temperature for up to 3 days.

→ Can I substitute whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for added fiber.

→ Is there a dairy-free option?

Yes, you can replace buttermilk with a non-dairy milk mixed with a tablespoon of vinegar.