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 slices
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 large egg; ⅓ cup vegetable oil; 1 teaspoon vanilla extract; ¼ cup fresh lemon juice; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Smart Cooking

I absolutely love baking quick breads, and this Blueberry Lemon Quick Bread has become a favorite in my kitchen. The combination of tart lemon and sweet blueberries is simply irresistible! I especially enjoy how easy this recipe is—perfect for those mornings when I want something special without a lot of fuss. Baking this bread fills my home with the most delightful aroma, and it never fails to impress anyone who tries it. Whether enjoyed with coffee or as a snack, it’s always a hit.

Created by

Isla Weatherford

Last updated on 2026-02-01T20:21:36.152Z

When I first stumbled upon the idea of combining blueberries and lemon in a quick bread, I knew I had to give it a try. After several iterations in my kitchen, I discovered that the key to achieving the perfect balance was using fresh lemon juice and zest while ensuring the blueberries were evenly distributed throughout the batter. This method allows each slice to burst with flavor!

Another tip I learned along the way is to not overmix the batter, which can lead to a denser texture. Instead, gently folding in the ingredients gives the bread a wonderful rise and lightness that perfectly complements the fruity sweetness. Give it a try—you won’t be disappointed!

        Why You'll Love This Recipe
        Zesty lemon flavor combined with sweet, juicy blueberries
Moist and fluffy texture that's easy to slice
Perfectly suitable for breakfast, snacks, or dessert

      

The Role of Ingredients

Each ingredient in this Blueberry Lemon Quick Bread plays a significant role in creating its delightful flavor and texture. For example, the all-purpose flour provides the structure needed for the bread, while the baking powder and baking soda work together to give it a light, airy texture. Make sure to use fresh baking powder and soda for the best rise; if they’re stale, your bread might end up dense and flat.

Sugar not only sweetens the bread but also contributes to its moistness. If you want to reduce sugar, consider using a natural sweetener like honey or maple syrup, but be sure to adjust the liquid content accordingly. The lemon juice and zest bring brightness to the flavor profile, highlighting the blueberries. Using fresh lemons yields the best results, as bottled lemon juice can lack the vibrant flavor needed for this recipe.

Baking Tips for Perfect Texture

Achieving a perfect loaf is all about the mixing technique. When combining the wet and dry ingredients, stir until just incorporated. Overmixing can lead to a tough bread due to the development of gluten. You want a batter that is slightly lumpy but unified. Folding in the blueberries gently is key to prevent them from breaking and releasing too much moisture, which can alter the texture of the bread.

When it comes to baking, keeping an eye on the time is essential. Ovens can vary, so start checking your bread at around 50 minutes. Look for a golden brown crust and a toothpick inserted in the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, loosely cover it with aluminum foil during the last 10-15 minutes of baking.

Ingredients

Gather these ingredients to make your delicious Blueberry Lemon Quick Bread:

Ingredients

1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
⅓ cup vegetable oil
1 teaspoon vanilla extract
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries

Make sure to use fresh blueberries for the best taste!

Instructions

Follow these simple steps to bake your Blueberry Lemon 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, mix the egg, vegetable oil, vanilla extract, lemon juice, and lemon zest until well combined.

Combine Mixtures

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

Fold in Blueberries

Gently fold in the fresh blueberries until evenly distributed in the batter.

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 before transferring it to a wire rack to cool completely. Slice and enjoy!

Store any leftover bread in an airtight container for freshness.

Pro Tips

For an extra lemony kick, you can glaze the top with a simple lemon icing made of powdered sugar and lemon juice after the bread has cooled.

Storage and Serving Suggestions

This quick bread can be stored in an airtight container at room temperature for up to three days, making it a fantastic choice for meal prep or a quick breakfast option. For longer storage, consider wrapping slices in plastic wrap and freezing them. They can be thawed on the counter or gently reheated in the microwave or toaster for a few minutes.

Serving this bread with a dollop of whipped cream or a smear of cream cheese adds a delightful richness that complements the lemon and blueberry flavors. Pair it with a cup of tea or coffee for a lovely afternoon treat. If you're feeling adventurous, drizzle some lemon glaze on top for an extra zesty touch!

Troubleshooting Common Issues

If you find that your quick bread turns out too dense, it could be due to overmixing the batter. Remember to mix just until combined for a fluffy texture. Another reason could be the measurement of flour; too much flour can lead to a heavy loaf. Always spoon and level flour when measuring to ensure accuracy.

On the other hand, if your bread doesn’t rise enough, check the freshness of your baking powder and baking soda. If they are old, they won't provide the necessary lift. Additionally, avoid opening the oven door too frequently during baking, as this can cause temperature fluctuations, affecting the final rise of your bread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; just make sure to add them frozen to the batter to avoid discoloration.

→ Can I substitute whole wheat flour?

Yes, but the texture will be denser. It's best to use half whole wheat and half all-purpose flour for a lighter result.

→ How should I store the quick bread?

Store the quick bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I add nuts or other fruits?

Absolutely! Chopped walnuts or pecans would pair beautifully. You can also mix in other fruits like raspberries.