Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1 tablespoon lemon zest; 1/2 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh blueberries

Highlighted under: Weeknight Wonders

I absolutely love making Blueberry Lemon Quick Bread for my family. The sweet-tart flavors of the blueberries and fresh lemon make this quick bread a standout at breakfast or as an afternoon snack. It’s a breeze to prepare, requiring minimal effort and just a few ingredients. With a delightful balance of sweetness and zesty brightness, it’s quickly become a favorite in our home. I can’t wait for you to try this recipe and enjoy the scrumptious taste that transports me to sunny mornings every time!

Created by

Lacey Montgomery

Last updated on 2026-01-24T11:04:23.018Z

One of my favorite moments in the kitchen happens when I'm mixing the batter for this Blueberry Lemon Quick Bread. The vibrant colors of the blueberries and the fresh zestiness of the lemon always make me smile. I experimented with different ratios before I found this perfect balance, and the results are absolutely delightful.

As the bread bakes, the fresh aroma fills my home, and I can't help but sneak a taste while it's still warm. One tip I found useful is to slightly under-bake it for that perfect moistness. It’s a simple trick that elevates the texture and makes it irresistibly delicious!

        Why You Will Love This Recipe
        The fresh burst of blueberries combined with the zesty lemon flavor creates a delightful treat.
It's incredibly easy to whip up, making it perfect for last-minute brunches or snacks.
The bread remains moist and tender thanks to the careful baking tips that ensure perfection.

      

Perfecting the Texture

To achieve the ideal texture for your Blueberry Lemon Quick Bread, it’s crucial to avoid overmixing the batter once the dry ingredients are added. Overmixing can lead to a dense loaf instead of the light and tender quick bread we desire. Stir until just combined; you should still see some lumps. This gentle approach helps maintain the airiness that makes the bread so delightful.

Another tip is to incorporate room temperature ingredients. When you mix the melted butter with the sugar, make sure they blend smoothly. Room temperature eggs also help emulsify the mixture, giving a uniformly moist bread. If you forget to take the eggs out ahead of time, you can place them in warm water for a few minutes to bring them to temperature quickly.

Substitutions and Variations

If you find yourself without buttermilk, don’t worry! You can substitute it by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This alternative maintains the necessary acidity and moisture balance in the bread, ensuring you still achieve that tender result.

For a twist on flavor, consider adding nuts, such as chopped walnuts or pecans, for a satisfying crunch. You can fold in 1/2 cup of toasted nuts along with the blueberries. Additionally, adding a tablespoon of poppy seeds will impart a delightful texture and earthy flavor, enhancing the overall experience of the bread.

Ingredients

For the Blueberry Lemon Quick Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup fresh blueberries

Instructions

Preheat the Oven

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

Mix the Dry Ingredients

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

Combine Wet Ingredients

In a large bowl, mix the melted butter and sugar together. Then add the eggs, lemon zest, vanilla extract, and buttermilk. Stir until well combined.

Incorporate Dry Mixture

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to break them.

Bake the Loaf

Pour the batter into the greased loaf pan and spread evenly. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra lemony flavor, consider adding a lemon glaze on top while the bread is still warm. Just mix powdered sugar with lemon juice until you reach your desired consistency and drizzle over the loaf.

Make-Ahead and Storage Tips

This Blueberry Lemon Quick Bread is an excellent make-ahead option. You can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. This can be incredibly useful for busy mornings. Just be sure to allow the batter to come to room temperature before pouring it into the loaf pan and baking.

Once baked, allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and it will stay fresh at room temperature for up to three days. For longer storage, slice the bread and place it in an airtight container or freezer bag, where it can last for up to three months. Thaw slices overnight in the fridge or pop them in the toaster for a quick treat.

Serving Suggestions

This quick bread pairs beautifully with a dollop of cream cheese or a smear of butter, enhancing the richness of the lemon flavor. If you're feeling indulgent, a light drizzle of lemon glaze made from powdered sugar and lemon juice can elevate your bread to a café-quality treat.

For a delightful brunch, consider serving slices alongside a fresh fruit salad or a dollop of mascarpone cheese. You can also make a simple yogurt parfait by layering the sliced bread with yogurt and berries, making for an elegant and delicious presentation that’s perfect for gatherings.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

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

→ How should I store the quick bread?

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

→ Can I substitute whole wheat flour for all-purpose flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a slightly denser texture and added nutrition.

→ What can I serve with Blueberry Lemon Quick Bread?

This quick bread pairs well with cream cheese, butter, or even a dollop of whipped cream for a special touch.