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 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Quick Kitchen Moments

When I first decided to make Blueberry Lemon Quick Bread, I wanted something that truly captured the essence of spring. The combination of vibrant blueberries and zesty lemon is not only refreshing but also uplifting. I love how easy this recipe is; it’s a quick batter that comes together in no time and fills my kitchen with the most delightful aroma. Every bite is packed with juicy berries and a hint of citrus, making it perfect for breakfast or an afternoon snack. It’s a little taste of sunshine any time of the year!

Created by

Ainsley Harper

Last updated on 2026-01-24T09:55:15.843Z

One memorable afternoon, with a bowl of sun-ripened blueberries in front of me, I knew I had to incorporate their sweet-tart flavor into a cozy quick bread. After trying different combinations, I discovered that adding lemon zest not only brightens the bread but also accentuates the natural sweetness of the berries. The result is a loaf that’s both moist and bursting with flavor.

As I baked, I learned the importance of not overmixing the batter—this is crucial for a light, fluffy texture. Every slice of this Blueberry Lemon Quick Bread carries a warm hug of comfort and a delightful fruitiness that I just can’t resist.

Why You'll Love This Recipe
The perfect balance of sweetness and tartness.
Easy to make with simple ingredients—no special skills required!
Versatile for breakfast, brunch, or a sweet treat any time of day.

Baking Techniques for Success

One of the key aspects of making Blueberry Lemon Quick Bread is ensuring that your butter is softened properly. Cold butter won’t incorporate well, leading to a denser texture. To soften butter quickly, cut it into small pieces and let it sit at room temperature for about 15-20 minutes. Alternatively, you can microwave it on low power for about 10 seconds, but keep an eye on it to avoid melting.

When combining the dry and wet ingredients, be gentle. Overmixing can lead to a tough loaf rather than a tender crumb. Mix just until you can no longer see dry flour; the batter should still have some lumps. This technique helps retain the moisture, especially important when using juicy blueberries which will add some liquid during baking.

Ingredient Insights

The choice of blueberries can greatly impact the bread's flavor and texture. Fresh blueberries are recommended for their juicy quality and vibrant color. If you only have frozen blueberries, make sure to add them straight from the freezer to avoid bleeding into the batter. However, you may want to reduce the baking time slightly if the batter appears overly wet from the thawed berries.

Another vital ingredient is buttermilk. Its acidity interacts with the baking soda to create a lighter texture, giving the bread that delightful rise. If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for around 5 minutes to mimic the acidity of buttermilk.

Ingredients

Gather these ingredients before starting:

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Zest of 1 lemon
1 cup fresh blueberries

Make sure everything is fresh for the best flavor.

Instructions

Follow these steps to create your Blueberry Lemon Quick Bread:

Preheat and Prepare

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.

Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing in the vanilla extract until smooth.

Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

Fold in Blueberries and Lemon Zest

Gently fold in the blueberries and lemon zest to the batter, being careful not to overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.

Cool and Serve

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

Perfect for sharing with friends and family!

Pro Tips

For an extra flavor boost, add a tablespoon of lemon juice to the batter. Store leftovers in an airtight container for up to 3 days.

Storage Tips

To maintain the freshness of your Blueberry Lemon Quick Bread, it's best to store it at room temperature, wrapped tightly in plastic wrap or aluminum foil. It should keep well for about 2-3 days. If you want to extend its shelf life, consider refrigerating it, where it can last up to a week, though you may lose a bit of its moist texture.

For longer storage, you can freeze the bread. Slice it first for easy access, wrap each slice individually in plastic wrap, and place them in a freezer-safe bag. When you're ready to enjoy, just thaw at room temperature or pop a slice in the microwave for a quick warming.

Serving Suggestions

This Blueberry Lemon Quick Bread pairs beautifully with a dollop of whipped cream or a light glaze made from powdered sugar and lemon juice for added sweetness and brightness. For an extra indulgent treat, serve it alongside a scoop of vanilla ice cream, particularly delicious during warm months.

Another delightful way to enjoy the bread is toasted with a bit of butter spread over the warm slices. The butter melts into the bread, complementing the blueberry and lemon flavors perfectly. It makes a wonderful breakfast option when served with fresh fruit or a side of yogurt.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to toss them in flour before adding to the batter to prevent sinking.

→ How can I store the quick bread?

Store it in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for longer storage.

→ Is there a gluten-free option?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ Can I add other fruits?

Absolutely! Raspberries or blackberries would also be delicious.