Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 1 cup buttermilk; zest of 1 lemon; 1/4 cup freshly squeezed lemon juice; 1 1/2 cups fresh blueberries; 1 cup powdered sugar; 2 tablespoons freshly squeezed lemon juice

Highlighted under: Rustic Sweet Bakes

I absolutely love making this Blueberry Lemon Quick Bread, especially when summer is in full swing. The vibrant flavors of fresh blueberries and zesty lemon come together perfectly, creating a loaf that's both fluffy and moist. It's the ideal treat for breakfast or as a delightful snack throughout the day. I often find myself sneaking a slice with a cup of tea or coffee in the afternoon. Plus, the simplicity of the recipe means I can whip it up in no time, making it a go-to favorite in my kitchen.

Created by

Tessa Wright

Last updated on 2026-02-06T17:38:35.429Z

When I first tried crafting this Blueberry Lemon Quick Bread, I was unsure how the flavors would meld, but the result was nothing short of magical. I began with a classic quick bread base, but the addition of lemon zest and juice brought a refreshing brightness that complements the blueberries beautifully.

One key tip I've learned is to fold in the blueberries gently to prevent them from breaking apart. I also love adding a drizzle of lemon glaze on top after baking for an extra burst of flavor. Trust me, it’s worth the little extra effort!

Why You'll Love This Recipe
Bursting with fresh blueberry flavor and a zesty lemon kick
Perfectly moist with a delightful crumb
Easy to make and great for any occasion

Understanding Ingredients

The key to achieving the perfect texture in Blueberry Lemon Quick Bread lies in the balance of ingredients. All-purpose flour provides structure, while the buttermilk adds moisture and a slight tang, complementing the sweetness of the blueberries. The eggs not only help bind the ingredients but also contribute to a tender crumb. Make sure to measure the flour correctly—too much can lead to a dense bread, so spoon the flour into your measuring cup and level it off with a knife.

Fresh blueberries are essential in this recipe. They burst during baking, releasing their juices and creating little pockets of flavor. If fresh blueberries are unavailable, you can substitute them with frozen ones; however, do not thaw them before adding to the batter to prevent them from bleeding too much color into the loaf. Also, consider tossing the blueberries in a bit of flour before mixing to help suspend them evenly throughout the batter.

Baking Tips for Success

While baking, it's crucial to monitor the bread closely towards the end of the baking time. Start checking around the 50-minute mark. The loaf should be golden brown on top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, you can loosely cover it with aluminum foil. This ensures the loaf cooks evenly without burning the edges.

Allowing the bread to cool in the pan for 10 minutes before transferring it to a wire rack is vital for preventing it from sticking. Cooling on a wire rack allows air to circulate, preventing sogginess. Once cooled, the lemon glaze adds a refreshing finish. You can adjust the consistency by adding a touch more lemon juice or powdered sugar, based on your preference for thickness.

Ingredients

Ingredients:

For the Quick Bread

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup unsalted butter, melted
1 cup buttermilk
zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1 1/2 cups fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Instructions

Instructions:

Preheat the Oven

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, and salt.

Mix Wet Ingredients

In a large bowl, beat together the sugar and eggs until light and fluffy. Stir in the melted butter, buttermilk, lemon zest, and lemon juice.

Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the bread is baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

Cool and Glaze

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, drizzle the lemon glaze over the top.

Pro Tips

For an even more intense lemon flavor, consider adding a bit of lemon extract to the batter. Enjoy it warm for a cozy treat!

Serving Suggestions

This Blueberry Lemon Quick Bread can be enjoyed in various ways. For a delightful breakfast, serve a warm slice with butter or spread a thin layer of cream cheese over it. It also pairs wonderfully with yogurt or a granola mixture for added texture and flavor. If you're in the mood for a lunch or afternoon snack, enjoy it alongside a fresh fruit salad or your favorite nut mix.

Another great idea is to slice and freeze the bread. This way, you can enjoy individual pieces whenever you're craving a treat. Just wrap each slice tightly in plastic wrap followed by aluminum foil, and store them in a freezer-safe bag. When you're ready to enjoy, simply thaw at room temperature or pop a slice in the toaster for a warm, quick snack.

Variations and Add-ins

Feel free to get creative with this basic recipe! You can add nuts like chopped pecans or walnuts for a lovely crunch. If you prefer a more intense lemon flavor, consider adding some lemon extract or increasing the lemon zest. Another delightful variation is to replace some of the blueberries with other berries, like raspberries or diced strawberries, to create a mixed berry quick bread.

For a touch of warmth, consider incorporating some spices, such as cinnamon or nutmeg. Just a teaspoon can elevate the flavor profile beautifully without overpowering the lemon and blueberry. Always remember to adjust the sugar slightly if you're adding sweeter mix-ins or spices that might complement the bread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to fold them in gently to avoid breaking them apart and staining the batter.

→ How should I store the quick bread?

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

→ Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure you check the baking powder is also gluten-free.

→ How can I make this recipe vegan?

You can replace eggs with flax eggs and the buttermilk with a plant-based milk mixed with a bit of vinegar.