Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup milk; 1 tablespoon lemon zest; 1/2 cup fresh blueberries

Highlighted under: Everyday Ideas

I absolutely love baking quick breads, and this Blueberry Lemon Quick Bread is one of my favorites! The vibrant combination of juicy blueberries and zesty lemon gives this bread a refreshing taste that’s perfect for any time of the day. I enjoy serving it warm with a pat of butter, and it always disappears within minutes. What I love most is how easy it is to make—no yeast, no waiting for dough to rise, just mix, pour, and bake. It’s a delightful treat that I’m sure you’ll enjoy as much as I do!

Created by

Unity Caldwell

Last updated on 2026-02-01T18:21:36.380Z

When I first experimented with this recipe, I wanted to create a quick bread that combined two of my favorite flavors: blueberry and lemon. The burst of sweetness from the blueberries paired with the tanginess of lemon creates a perfect harmony. It took me a few tries to get the right balance, but I found that adding lemon zest really enhances the citrus undertone and brightens the overall flavor.

One of the best tips I can offer is to use fresh blueberries for the juiciest bursts of flavor throughout the bread. Also, be sure to fold them in gently to avoid breaking them apart. This quick bread is not only delicious but also incredibly simple to whip up, making it an ideal choice for any novice baker looking to impress!

        Why You Will Love This Recipe
        The perfect balance of sweet and tart flavors
Moist texture that stays fresh for days
Easily customizable with other fruits or nuts

      

Mastering the Perfect Texture

To achieve the ideal moistness in your Blueberry Lemon Quick Bread, there are a few key points to remember. First, ensure that you don’t overmix the batter once you've combined the wet and dry ingredients. Overmixing can lead to a dense loaf, which is not what you want. Just stir until the ingredients are barely combined, and it’s okay if there are a few lumps—this will help preserve the bread’s tender texture.

Using room temperature ingredients is another crucial factor for a light and fluffy bread. Cold eggs or milk can affect how well they incorporate into the batter. Allow your eggs and milk to sit out for about 30 minutes before you start, so they mix more easily with the melted butter, creating a smoother batter that also promotes better rising during baking.

Flavor Variations and Customizations

While blueberries and lemon make a delightful pairing, this quick bread is highly adaptable! You can swap out blueberries for other fruits like raspberries, chopped strawberries, or even seasonal fruits like diced peaches. Just make sure that any fruit you use is not too watery, as this can affect the baking time and the bread’s texture. If you love nuts, try folding in a half cup of chopped walnuts or pecans for added crunch and flavor.

For a deeper lemon flavor, consider adding a teaspoon of lemon extract in addition to the zest. It intensifies the citrus notes and adds a lovely aroma to the bread while it bakes. Just remember that any added extracts should be used in moderation, so start with a small amount and adjust to your taste preferences.

Ingredients

Gather the following ingredients to get started:

Ingredients

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

Once you have everything ready, you can start making this delightful bread!

Instructions

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

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 large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine wet ingredients

In another bowl, beat the melted butter, eggs, milk, and lemon zest together until mixed thoroughly.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.

Bake the bread

Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Savor each bite of your warm, freshly baked bread!

Pro Tips

For added flavor, consider sprinkling a tablespoon of sugar on top before baking for a sweet crust. You can also substitute blueberries with raspberries or cranberries for a different twist!

Storage Tips

Once fully cooled, store your Blueberry Lemon Quick Bread in an airtight container at room temperature, where it will stay fresh for up to three days. If you want to extend its shelf life, consider wrapping it in plastic wrap and placing it in the fridge, which can keep it moist and flavorful for about a week.

For longer storage, this quick bread freezes beautifully. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply remove a slice, let it thaw at room temperature, or warm it in a toaster oven until it’s heated through and the edges are golden.

Troubleshooting Common Issues

If your quick bread turns out too dry, this may be due to overbaking. Keep a close eye on your bread as it approaches the 55-minute mark. Stick a toothpick into the center; it should come out with a few moist crumbs, but not wet batter. If you frequently experience dryness, consider checking your oven temperature with an oven thermometer to ensure it’s accurate.

On the flip side, if your Blueberry Lemon Quick Bread appears to have sunk in the middle after baking, it could mean the batter was overmixed, leading to too much gluten development. Silky and slightly lumpy is the texture you want before baking, to help achieve a well-risen loaf.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, just be sure to add them directly into the batter without thawing to prevent them from bleeding into the batter.

→ How do I store the leftover bread?

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

→ Can I freeze the bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before serving.

→ What can I use instead of milk?

You can substitute milk with almond milk, soy milk, or any non-dairy milk for a dairy-free version.