Lemon Blueberry Quick Bread

Name: Lemon Blueberry Quick Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 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 unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1 tablespoon lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Fast Cooking

I love baking quick breads, especially when I can combine the bright flavor of lemons with the sweetness of blueberries. This Lemon Blueberry Quick Bread is a delightful treat that comes together in no time and fills the kitchen with an inviting aroma. The balance of tart and sweet is simply irresistible, and every bite bursts with juicy blueberries. It’s the perfect bread for breakfast, a snack, or a light dessert, and I find it hard to resist having another slice every time I make it.

Created by

Nerissa Caldwell

Last updated on 2026-01-24T10:09:34.464Z

I often find myself looking for simple yet satisfying recipes, and this Lemon Blueberry Quick Bread fits the bill perfectly. The ingredients are straightforward, and with just a few simple steps, you can create a delightful loaf that everyone will love. One of my favorite things about this recipe is that it uses fresh blueberries, which add a burst of flavor and color. I also like to sprinkle a bit of lemon zest on top before baking for an extra zesty kick!

While experimenting with different baking methods, I discovered that using buttermilk in quick breads not only keeps the bread moist but also enhances the crumb structure. This technique is especially important for this recipe, as it complements the tangy lemon flavor beautifully. Trust me, you'll be reaching for another slice before you even realize it!

Why You'll Love This Recipe
Bright and refreshing lemon flavor balanced with sweet blueberries.
Quick and easy preparation with minimal cleanup.
Perfectly moist crumb that stays fresh for days.

Understanding Ingredients

The combination of all-purpose flour, baking powder, and baking soda in this recipe provides the right lift and texture. The baking powder adds an immediate rise, while the baking soda requires an acidic ingredient, like buttermilk, to activate. This ensures that the bread has a light and airy crumb, perfect for absorbing the bright flavors from the lemon and blueberries.

Using unsalted butter is essential as it allows you to control the overall saltiness of the bread. This way, you achieve a balanced flavor profile where the tart lemon and sweet blueberries truly shine. If you want to make this recipe dairy-free, opt for a plant-based butter substitute along with a dairy-free milk alternative in place of buttermilk.

Baking and Cooling Tips

When baking the bread, keep an eye on the edges; they should turn a lovely golden brown, while the center remains slightly soft. If the top browns too quickly, tent it with aluminum foil to prevent over-baking. A toothpick inserted into the center should come out clean or with just a few moist crumbs when it's ready. This ensures your bread is perfectly baked without being dry.

After baking, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step is crucial for helping the bread firm up and making slicing easier. If you skip this step and slice it while it's too warm, you may end up with a crumbly loaf instead of those beautiful, clean pieces.

Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 tablespoon lemon zest
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Steps

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Combine Wet and Dry Ingredients

Mix in the buttermilk and lemon zest. Gradually add the dry ingredients, mixing until just combined. Gently fold in the blueberries.

Bake

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

Prepare the Glaze

While the bread cools, whisk together powdered sugar and lemon juice to make the glaze.

Glaze the Bread

Once the bread has cooled, drizzle the lemon glaze over the top before slicing.

Enjoy Your Bread!

Pro Tips

For an extra burst of flavor, try adding a handful of chopped nuts or a pinch of cinnamon to the batter.

Serving Suggestions

This Lemon Blueberry Quick Bread pairs wonderfully with a light dusting of powdered sugar or a dollop of whipped cream for an elegant dessert option. For breakfast, consider serving it warm with a smear of cream cheese or a side of Greek yogurt drizzled with honey for added creaminess and sweetness.

Feel free to toast thick slices and top them with fresh fruit or a spread of almond butter. The contrasting flavors of nutty almond butter with tart lemon and sweet blueberries make for an exceptional snack or brunch treat!

Make-Ahead and Storage

This quick bread can be made ahead of time and stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze the bread; wrap it in foil and then place it in a freezer bag. It will last for up to three months. Simply thaw it overnight in the refrigerator before serving.

If you find you have extras, consider slicing the bread before freezing. This makes it easy to grab a slice whenever you want a quick snack or breakfast. Just pop it into the toaster or microwave for a few seconds to bring back its warmth and flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding; fold them in while they're still frozen to prevent the batter from turning blue.

→ How should I store the quick bread?

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

→ Can I make this bread gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but make sure to check the blend for proper ratios.

→ What can I substitute for buttermilk?

You can use regular milk with a teaspoon of lemon juice or vinegar added to it, allowing it to sit for a few minutes to curdle.