Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 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 granulated sugar; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Express Plate Creations

I’ve always loved the burst of flavor from fresh blueberries and the zing of lemon, which is why I created this Blueberry Lemon Quick Bread. It’s perfect for breakfast or as a snack, and the vibrant taste never fails to brighten my day. Quick breads are so simple to make, and this one can be whipped up in under an hour. Whether you have a lazy weekend morning or need a quick treat for guests, this recipe is a delightful option that pairs beautifully with a cup of tea or coffee.

Created by

Fiona Carter

Last updated on 2026-01-24T12:10:14.089Z

Creating this Blueberry Lemon Quick Bread was a delightful experience as I experimented with balancing the sweetness of blueberries and the tartness of lemon. I found that using fresh lemon zest really enhances the bread’s flavor profile and makes it so aromatic while baking. If you've never tried adding zest to quick breads, I highly recommend it!

While testing different baking times, I discovered that slightly under-baking the loaf gives a moist texture that pairs well with the fruity burst of blueberries. Keep an eye on your bread in the last few minutes, as a toothpick should come out clean but not overly dry.

Why You Will Love This Recipe
The combination of tangy lemon and sweet blueberries is simply irresistible.
It's a quick and easy recipe that fits perfectly into a busy schedule.
Enjoy it warm with a pat of butter for a truly indulgent treat.

Understanding the Ingredients

The key ingredients in this Blueberry Lemon Quick Bread each play a vital role in achieving its delightful texture and flavor. The all-purpose flour provides the necessary structure, while the combination of baking powder and baking soda ensures the bread rises adequately, giving it a light and airy quality. Make sure your baking powder is fresh; old leavening agents can lead to a dense loaf.

Lemon zest is not just for flavor; it enhances the overall aroma and provides a brightness that balances the sweetness of blueberries. If you're in a pinch, you could use a splash of lemon juice instead, but zest is preferred for its concentrated flavor. Fresh blueberries are crucial for those juicy bursts when you bite into the bread; frozen berries may create excess moisture and can lead to a soggy loaf.

Tips for Perfect Baking

When combining the wet and dry ingredients, be careful not to over-mix your batter. Over-mixing can develop the gluten in the flour, resulting in a tougher bread. Stir just until the flour is incorporated, and then gently fold in the blueberries with a spatula, ensuring they are evenly distributed without breaking them apart.

Keeping an eye on your baking time is essential. Start checking the bread around the 40-minute mark. Inserting a toothpick should yield a clean outcome; if it comes out with batter, give it another 5-10 minutes. Note that ovens can vary, so even if the recipe states a time range, use visual cues like a golden-brown top as an additional guide.

Ingredients

Gather the following ingredients for a delightful Blueberry Lemon Quick Bread:

Ingredients

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

Make sure to select ripe blueberries for the best flavor.

Instructions

Follow these simple steps to bake your Blueberry Lemon Quick Bread:

Prepare the Oven and Baking Pan

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

Combine Dry Ingredients

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

Mix Wet Ingredients

In another bowl, combine sugar, melted butter, egg, vanilla extract, buttermilk, and lemon zest.

Combine and Fold

Pour the wet mixture into the dry ingredients, stirring until just combined. Gently fold in the blueberries.

Bake

Transfer the batter to the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted into 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 serve your delicious bread warm or at room temperature.

Pro Tips

For an extra burst of flavor, consider adding a lemon glaze on top once the bread has cooled.

Serving Suggestions

This Blueberry Lemon Quick Bread pairs beautifully with a variety of accompaniments. Serve it warm with a smear of butter or a drizzle of honey for breakfast, or add a dollop of whipped cream and a side of fresh fruit for an afternoon snack. It also works wonderfully toasted—just slice and pop it in the toaster for a few minutes until it’s lightly crisped on the outside.

For an elevated experience, consider making a lemon glaze by mixing powdered sugar with fresh lemon juice. Drizzle this glaze over the cooled bread for a sweet and tangy finish that heightens the flavors and adds a glossy finish to your presentation.

Make-Ahead and Storage Tips

You can easily make this bread ahead of time. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, and store it at room temperature for up to three days. Alternatively, to extend its shelf life, consider freezing it. Slice the bread before you freeze it; this way, you can take out only what you need without thawing the entire loaf.

To reheat, simply place slices in a toaster or warm them in the microwave for about 15-20 seconds. If frozen, it’s best to let slices thaw at room temperature for about 30 minutes before reheating, ensuring that you retain the bread's moist texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used. Just make sure to do not thaw them before adding to the batter to prevent color bleeding.

→ How do I store leftover bread?

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

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans can add a nice crunch to the bread.

→ How can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your baking powder is also gluten-free.