Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 cup fresh blueberries; Zest of 1 lemon; 2 tablespoons lemon juice

Highlighted under: Easy Comfort Classics

I absolutely love making Blueberry Lemon Quick Bread, especially during the sunny months! The vibrant flavors of fresh blueberries mixed with zesty lemon create a delightful treat that brings a smile to anyone’s face. This bread is quick and easy to prepare, making it a perfect choice for breakfast or a sweet afternoon snack. Plus, the aroma that fills your kitchen while it’s baking is simply irresistible. Trust me, once you try this recipe, it will become a staple in your baking repertoire.

Created by

Paige Sullivan

Last updated on 2026-02-02T00:41:36.621Z

When I first baked this Blueberry Lemon Quick Bread, I was blown away by the delightful combination of flavors. The sweetness of the blueberries perfectly complements the tangy lemon, creating a lovely balance that makes each slice a treat. I used fresh lemon juice and zest to enhance the citrusy aroma, which pairs perfectly with the moist texture of the bread.

I found that allowing the bread to cool before slicing truly enhances the flavors. The subtle notes of lemon become even more pronounced as it sits, making it an impressive dish to serve at brunch or as a delightful dessert. Trust my experience—this bread is sure to impress!

        Why You'll Love This Recipe
        Bursting with fresh blueberry flavor
Zesty lemon aroma that brightens any day
Perfectly moist texture that stays delicious for days

      

Understanding Ingredients

The combination of all-purpose and whole wheat flour in this Blueberry Lemon Quick Bread not only boosts the bread's nutritional profile but also contributes to its unique texture. The all-purpose flour ensures a light, tender crumb, while the whole wheat flour adds a slight nuttiness and structure. If you're looking to minimize gluten intake, you can substitute half of the all-purpose flour with an alternative like almond flour, but note that this will alter the texture slightly.

Unsalted butter is essential for this recipe, as it allows you to control the salt content better. If you're in a pinch, you can substitute with coconut oil or vegan butter for a dairy-free version. However, using butter yields a richer flavor profile and a moist texture that enhances the overall experience of this quick bread.

Baking Techniques

When it comes to baking, achieving the perfect batter consistency can make all the difference. Under-mixing can result in dense bread, while over-mixing may deflate the batter, which is why I recommend mixing until just combined and then gently folding in the blueberries. This prevents the berries from bursting and keeps your batter airy, allowing it to rise beautifully during baking.

When pouring the batter into the loaf pan, ensure that it is evenly spread out. A well-distributed batter will bake more uniformly. If you notice that the top doesn’t rise as expected, check the freshness of your baking powder. Remember that the freshness of your leavening agents can affect the rise and overall success of your quick bread.

Storage and Serving Suggestions

To keep your Blueberry Lemon Quick Bread fresh, allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days. For longer storage, consider freezing individual slices; simply wrap them tightly and place them in an airtight container. When you’re ready to enjoy, just thaw a slice at room temperature or warm it briefly in the microwave.

For serving, this quick bread pairs wonderfully with a spread of cream cheese or a light dusting of powdered sugar to elevate its flavor. You can also serve it alongside a cup of tea or coffee for a delightful morning or afternoon break. Consider adding some chopped nuts or a swirl of lemon glaze for extra flair and flavor variation.

Ingredients

For the Quick Bread

1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 cup fresh blueberries
Zest of 1 lemon
2 tablespoons lemon juice

Instructions

How to Make Blueberry Lemon Quick Bread

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, milk, vanilla extract, lemon zest, and lemon juice, mixing until combined.

Combine Mixtures

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

Bake the Bread

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

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Enjoy Your Homemade Quick Bread!

Pro Tips

To enhance the blueberry flavor, you can sprinkle some additional blueberries on top of the batter before baking. This gives a nice presentation and ensures that every bite is filled with those juicy berries.

Troubleshooting Common Issues

If you find that your quick bread is sinking in the middle, it might be due to underbaking. Ensure you bake for the full 50 minutes, but every oven can vary. A toothpick should come out clean or with just a few moist crumbs. If your bread is overly dense, check that you mixed your dry ingredients properly and that they were fresh—stale baking powder is often a culprit.

Another common issue is excessive moisture leading to a gummy texture. If you have high humidity, consider reducing the milk slightly or adding a bit more flour. Additionally, make sure to measure your flour correctly; spoon it into the measuring cup and level it off for the most accurate amount.

Flavor Variations

While blueberries and lemon create a beautiful harmony in this recipe, you can get creative with flavors. Try incorporating a cup of raspberries or sliced strawberries for a different fruity twist. You can also infuse the batter with herbs such as thyme or rosemary for an interesting savory edge that pairs well with the sweetness.

For a more indulgent version, consider adding a crumb topping made from a mixture of flour, sugar, and melted butter. This adds a delightful crunch to the moist interior of the bread, making each bite even more enjoyable. Alternatively, mix in some white chocolate chips for a rich and sweet twist that complements the tart lemon.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can! Just make sure to rinse and dry them before folding into the batter.

→ How should I store the quick bread?

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

→ Can I make this recipe dairy-free?

Absolutely! Substitute the butter with a dairy-free alternative and use a plant-based milk.

→ What other fruits can I add to this bread?

Feel free to experiment! Raspberries and chopped strawberries also pair beautifully with lemon.