Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sugar; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup milk; 1 tablespoon lemon zest; 1 cup fresh blueberries

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I love baking this Blueberry Lemon Quick Bread on weekends when I want something sweet yet refreshing. The balance of tart lemon and sweet blueberries creates a delightful flavor explosion that brightens my day. It’s quick to prepare, making it a perfect impulse baking project. With a soft, moist texture and a hint of citrus, every slice is a treat. Whether enjoyed for breakfast or as a snack, this quick bread never fails to bring a smile to my face.

Created by

Celia Winterbourne

Last updated on 2026-02-01T15:01:35.713Z

When I first tried my hand at making quick breads, I immediately fell in love with this combination of blueberry and lemon. The contrasting flavors not only complement each other perfectly but also contribute to a beautiful presentation. Using fresh blueberries is a game-changer; they burst with juice as the bread bakes, enhancing the bread's flavor. It makes for a perfect treat in any season!

A tip I picked up along the way is to gently toss the blueberries in flour before adding them to the batter. This helps prevent them from sinking to the bottom and ensures even distribution throughout the loaf. Trust me, it makes a world of difference!

        Why You'll Love This Recipe
        Bright citrus flavor paired with juicy blueberries
Simple and quick preparation, perfect for any skill level
A delightful treat for breakfast or afternoon tea

      

The Role of Ingredients

The combination of all-purpose flour, baking powder, and baking soda forms the backbone of your quick bread, providing structure while still allowing for a moist crumb. The baking powder offers immediate lift, while the baking soda balances the acidity of the lemon juice and complements the sweet blueberries. It's essential to measure these ingredients accurately; too much flour can lead to a dense bread, while insufficient leavening agents can result in a flat loaf.

Sugar not only sweetens the bread but also contributes to its texture and browning. When mixed with oil and the egg, it helps create a lovely crumb structure that is both moist and tender. If you're looking to reduce sugar, you can substitute part of it with honey or a sugar alternative, but keep in mind that this may alter moisture levels slightly.

Technique Tips for Success

Mixing the batter requires a gentle hand; overmixing can lead to tough bread. When you combine the dry and wet ingredients, stir just until the flour disappears. It's perfectly fine if the batter is a bit lumpy. Folding in the blueberries at the end prevents them from breaking apart, which keeps your bread vibrant with bursts of juicy flavor. For an even distribution of berries, you can toss them in a little flour prior to adding them to the batter.

Baking time can vary depending on your oven's temperature consistency. Starting to check for doneness at the 50-minute mark is crucial; you want a toothpick inserted in the center to come out clean but not dry. If the top starts to brown too quickly, loosely covering it with aluminum foil can help prevent burning while allowing the center to bake through.

Ingredients

Gather the ingredients before starting to ensure a smooth baking experience.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon lemon zest
1 cup fresh blueberries

Ensure all ingredients are at room temperature for best results.

Instructions

Preheat your oven and ensure you have the necessary tools ready.

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, whisk the sugar, oil, egg, vanilla, and milk until well combined. Add lemon zest and mix.

Combine Mixtures

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in the blueberries.

Bake

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

Slice and enjoy your delicious Blueberry Lemon Quick Bread!

Pro Tips

To enhance the lemon flavor, consider adding a lemon glaze on top once the bread has cooled. Simply mix powdered sugar with lemon juice to your desired consistency and drizzle it over the bread.

Make-Ahead and Storage

This Blueberry Lemon Quick Bread is fantastic for make-ahead breakfasts or snacks. After baking and cooling completely, wrap the loaf tightly in plastic wrap or aluminum foil, and store it at room temperature for up to three days. If you want to prolong its freshness, you can refrigerate it for up to a week. To serve, simply slice off what you need, and it’s ready to enjoy.

For longer storage, consider freezing individual slices. Once the bread has cooled, cut it into slices and place them in a freezer-safe bag or container. It can stay in the freezer for up to three months. To thaw, just leave slices at room temperature for about an hour or microwave them in short intervals until warmed through.

Serving Suggestions

This quick bread pairs beautifully with a variety of spreads. For a simple yet delicious option, try slathering a pat of butter or a drizzle of honey over a warm slice. If you're feeling indulgent, cream cheese with a sprinkle of lemon zest adds a lovely complementary flavor. For a fresh twist, serve it alongside Greek yogurt topped with more blueberries and a drizzle of honey for added richness.

Consider serving this Blueberry Lemon Quick Bread at brunch or tea time alongside a refreshing cup of herbal tea or coffee. You can elevate the presentation by dusting the top with powdered sugar or even mixing a simple lemon glaze to drizzle over the cooled bread for an extra zesty kick.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can. Just make sure to thaw and drain them before adding to the batter.

→ How do I store the quick bread?

Store the 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?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend.

→ What can I serve with this quick bread?

It pairs wonderfully with butter, cream cheese, or you can enjoy it plain with a cup of tea or coffee.