Lemon Blueberry Quick Bread

Lemon Blueberry Quick Bread is a moist, vibrant loaf that combines the tartness of lemon with the sweetness of blueberries. This easy-to-make bread is bursting with fresh flavor and finished with a light lemon glaze for a bright, bakery-style finish. It’s perfect for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Recipe

• Bright, citrusy flavor from real lemon juice and zest
• Packed with juicy blueberries in every bite
• No yeast or rising time—just mix and bake
• Tender, moist texture from yogurt or sour cream
• A beautiful loaf that’s easy to make and share
• Freezer-friendly and great for meal prep
• Simple ingredients and one bowl required
• Delicious with coffee or tea
• Versatile for different berries or nuts
• Perfect balance of sweet and tangy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• baking powder
• salt
• granulated sugar
• lemon zest
• large eggs
• plain yogurt or sour cream
• vegetable oil
• fresh lemon juice
• vanilla extract
• fresh or frozen blueberries
• powdered sugar (for glaze)
• additional lemon juice (for glaze)

Directions

1. Preheat Oven: Set to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt.
3. Combine Wet Ingredients: In a large bowl, mix sugar and lemon zest (rub together to release oils). Add eggs, yogurt, oil, lemon juice, and vanilla. Stir until smooth.
4. Combine Mixtures: Add dry ingredients to the wet and stir until just combined.
5. Fold in Blueberries: Gently fold in the blueberries. If using frozen, toss with a bit of flour to prevent bleeding.
6. Bake: Pour batter into the prepared loaf pan. Bake 50–60 minutes or until a toothpick comes out clean.
7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
8. Glaze: Mix powdered sugar with lemon juice until smooth and drizzle over cooled bread.

Servings and Timing

• Yield: 1 loaf (about 10 slices)
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Use raspberries or blackberries instead of blueberries
• Add nuts like pecans or walnuts for crunch
• Swap lemon for orange zest and juice for a different twist
• Add a crumb topping with butter, sugar, and flour before baking
• Make mini loaves for gifting or freezing

Storage/Reheating

• Room Temperature: Store wrapped up to 3 days
• Refrigerate: For up to 5 days in an airtight container
• Freeze: Wrap tightly and freeze for up to 3 months
• Reheat: Warm slices in the microwave for 10–15 seconds

FAQs

Can I use frozen blueberries?

Yes, don’t thaw them—just toss in flour and fold into the batter.

Do I need fresh lemon juice?

Fresh lemon juice gives the best flavor, but bottled can be used in a pinch.

Can I make it dairy-free?

Use dairy-free yogurt and plant-based milk alternatives.

What makes the bread moist?

Yogurt or sour cream keeps the crumb soft and moist.

Why is my bread sinking in the middle?

It may be underbaked—test with a toothpick before removing from the oven.

Can I skip the glaze?

Yes, but the glaze adds extra lemon flavor and a pretty finish.

How do I prevent the blueberries from sinking?

Toss them in a little flour before adding to the batter.

Can I use whole wheat flour?

You can replace up to half the flour with whole wheat for a heartier loaf.

Can I double the recipe?

Yes—just divide the batter between two loaf pans and bake accordingly.

How do I zest a lemon properly?

Use a fine grater or microplane and avoid the bitter white pith beneath the peel.

Conclusion

Lemon Blueberry Quick Bread is a flavorful and visually stunning loaf that’s simple to bake and perfect to share. Whether you’re baking it for a weekend brunch, a gift, or a weekday pick-me-up, this quick bread delivers bright citrus and berry sweetness in every bite.

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