Lemon Blueberry Quick Bread

Name: Lemon Blueberry Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1 cup buttermilk; 1 cup fresh blueberries

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I absolutely love baking this Lemon Blueberry Quick Bread, especially when the weather warms up. The combination of zesty lemon and sweet blueberries makes for a delightful treat that brightens any day. This recipe comes together quickly and easily, making it perfect for breakfast or an afternoon snack. As the bread bakes, your kitchen fills with a refreshing aroma that’s hard to resist. I often make this for gatherings, and it never fails to impress my friends and family!

Created by

Zinnia Fairweather

Last updated on 2026-01-24T09:41:34.933Z

Baking this Lemon Blueberry Quick Bread has become a cherished routine for me. I learned that using fresh blueberries is key for an even juicier texture, and a touch of lemon zest lifts the flavor. The method of folding the blueberries gently into the batter prevents them from bursting and turning the bread purple—not that I mind, but it does change the appearance!

I also discovered that letting the bread rest for 10 minutes before slicing allows it to set, making for cleaner cuts. It’s a simple tip but makes a world of difference when serving. Trust me, it's worth the wait!

        Why You'll Love This Recipe
        Bright citrus flavor combined with juicy blueberries
Moist, tender crumb that's easy to slice
Perfectly portable for picnics or lunchboxes

      

Mastering the Perfect Texture

Achieving the ideal texture in your Lemon Blueberry Quick Bread is all about balance. The combination of creaming the butter and sugar until light and fluffy helps incorporate air, resulting in a tender crumb. When adding the eggs, mix each one thoroughly before introducing the next; this ensures a uniform distribution of moisture and fat. Be cautious not to overmix your batter once the flour is added, as this can lead to a denser bread. Fold gently, just until no dry streaks remain.

The role of buttermilk in this recipe cannot be overstated. It not only provides a slightly tangy flavor, but also contributes to the moistness of the bread. Buttermilk's acidity reacts with the baking soda, aiding in leavening and giving the bread a light and airy quality. If you don’t have buttermilk on hand, you can make a quick substitute by mixing a tablespoon of lemon juice or vinegar with a cup of regular milk. Let it sit for a few minutes until it thickens slightly.

Storing and Serving

Once your Lemon Blueberry Quick Bread has cooled completely, store it in an airtight container at room temperature. It’s best enjoyed within three days, but you can extend its shelf life by refrigerating it for up to a week. If you want to save some for later, this bread freezes beautifully. Slice it and wrap each piece tightly in plastic wrap, followed by aluminum foil, and it can be stored in the freezer for up to three months. Thaw at room temperature or pop it in the toaster for a quick breakfast option.

This quick bread is versatile when it comes to serving ideas. Slice it thick for a substantial breakfast treat or serve it in thin pieces at gatherings as a light dessert. It pairs wonderfully with a smear of cream cheese or a drizzle of lemon glaze if you’re looking to elevate the flavor even more. You could also consider adding a sprinkle of oats on top before baking for a bit of crunch or substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor.

Ingredients

For the Bread

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 cup buttermilk
1 cup fresh blueberries

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, baking soda, and salt.

Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Lemon Zest

Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest.

Combine Wet and Dry Ingredients

Alternately mix in the dry ingredients and buttermilk, beginning and ending with the flour mixture.

Fold in Blueberries

Gently fold in the blueberries to the batter, being careful not to overmix.

Bake

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

Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips

For an extra zing, try adding a lemon glaze on top once the bread has cooled. Just mix powdered sugar and lemon juice until you reach the desired consistency.

Common Troubleshooting Tips

Sometimes, you may find your quick bread doesn’t rise as expected. This can happen if your baking powder or baking soda is expired. Always check the expiration date, and perform the vinegar test by adding a bit of vinegar to some baking soda to see if it fizzes. If it doesn’t, it's time to replace them. Additionally, ensure that you’re not packing the flour too tightly. Lightly spoon the flour into the measuring cup and level it off with a knife for accurate measurement.

Overbaking can also lead to a dry loaf. Keep an eye on the bread as it nears the end of the baking time. You want it to be a beautiful golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If you notice the top browning too quickly, you can tent the loaf with aluminum foil to prevent burning while allowing it to finish baking through.

Flavor Variations and Add-Ins

While the lemon and blueberry combination is a classic, don't hesitate to experiment with other flavors. For a tropical twist, consider adding shredded coconut or swapping the blueberries for diced mango. You can also enhance the citrus flavor by adding more lemon zest or incorporating lime juice for a refreshing kick. If you enjoy nuts, toss in some chopped walnuts or pecans for added texture and flavor depth—just be sure to fold them in gently with the blueberries.

For an added layer of sweetness, you could mix in a handful of white chocolate chips, which complement the tartness of the blueberries perfectly. Just be cautious of the overall sugar content in your recipe; you might want to reduce the granulated sugar slightly if you're adding sweeter elements. Experimenting with spices like cinnamon or nutmeg can also bring warmth to the bread if you’re looking for a cozy flavor profile.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

→ How should I store the bread?

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

→ Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes.