Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 loaf
Ingredients: 1 cup fresh blueberries; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking soda; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup sour cream; 1/4 cup vegetable oil; 2 large eggs; Zest and juice of 1 lemon; 1 teaspoon vanilla extract

Highlighted under: Rushed & Ready

I love baking, especially when I can combine bright flavors into a simple loaf. This Blueberry Lemon Quick Bread is my go-to recipe for a quick treat that makes my home smell amazing. The sweetness of the blueberries pairs perfectly with the zingy lemon, creating a delightful balance of flavors. Plus, it's such an easy recipe to whip up, taking less than an hour from start to finish. I often make this bread for brunch or when friends come over for a casual coffee catch-up.

Created by

Quinn Harper

Last updated on 2026-01-24T11:19:19.311Z

As I experimented with different recipes, I realized that the combination of blueberries and lemon is simply unbeatable. I remember the first time I tried adding lemon zest to a traditional quick bread; it turned out to be a game-changer. This bread stays moist thanks to the berries and has just the right amount of citrus brightness to make each bite refreshing.

I recommend using fresh blueberries when possible, as they burst beautifully while baking, releasing their sweet juices. Another tip: letting the bread cool completely before slicing helps it hold its shape and ensures a clean cut. Trust me, it's worth the wait!

Why You Will Love This Recipe
Fresh blueberries packed with flavor in every bite
Zesty lemon that brightens up the sweetness
Quick and easy recipe perfect for any occasion

Understanding the Ingredients

The key to this Blueberry Lemon Quick Bread lies in the quality of the ingredients. Fresh blueberries should be plump and vibrant, as they provide a burst of flavor and moisture throughout the loaf. If you're short on fresh blueberries, you can use frozen ones; just toss them in a little flour to prevent them from sinking to the bottom during baking. The zesty lemon, both juice and zest, work together to enhance the bread’s overall brightness—don't skip this crucial step!

Sour cream plays a dual role here: it adds moisture to the bread while also reacting with the baking soda to create lift. If you need a substitute, plain yogurt works beautifully, maintaining that tender crumb we want. Remember, the right balance between wet and dry ingredients is essential; too much sour cream can make your batter too wet, while too little can lead to dryness.

Baking Tips for Success

To achieve the best texture in your quick bread, it’s important not to overmix the batter. Stir just until the ingredients are combined; a few lumps are perfectly fine. Overmixing can develop gluten, resulting in a denser loaf instead of the light, fluffy texture we aim for. Keep an eye on the baking time as well—if you notice the top browning too quickly, you can tent it with foil to prevent burning while the inside continues to bake. A toothpick should come out clean from the center for doneness.

Cooling the bread is another vital step. Letting it rest in the pan for about 10 minutes allows the structure to set, making it easier to transfer to a wire rack. If you cut into it too early, the loaf may crumble; patience is key here. Once cooled, you can wrap it tightly in plastic wrap or foil for storage at room temperature for up to three days, or refrigerate it to extend shelf life.

Ingredients

Gather the following ingredients before you start:

Ingredients

1 cup fresh blueberries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup vegetable oil
2 large eggs
Zest and juice of 1 lemon
1 teaspoon vanilla extract

You can also add a sprinkle of powdered sugar on top for extra sweetness!

Instructions

Follow these steps to make your quick bread:

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, whisk together sour cream, oil, eggs, lemon juice, lemon zest, and vanilla.

Combine Mixtures

Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix!

Add Blueberries

Fold in the fresh blueberries until evenly distributed.

Pour and Bake

Pour the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice the bread and serve! Enjoy it fresh or toasted.

Pro Tips

For an extra flavor boost, consider adding a handful of chopped walnuts or pecans for crunch. A drizzle of lemon icing on top would also elevate this bread to a whole new level!

Variations You Can Try

This quick bread is highly adaptable—try adding a pinch of cinnamon to the dry ingredients for a warm spice note. For a nutty crunch, fold in some chopped walnuts or pecans alongside the blueberries. If you're looking for a vegan version, replace the eggs with flax eggs and use a plant-based yogurt in place of sour cream. This not only keeps the bread tender but also caters to different dietary preferences without sacrificing flavor.

Consider experimenting with different berries, too! Raspberries or blackberries are wonderful substitutes, and they lend a unique twist to the flavor profile. Just keep in mind that some other berries might be juicier than blueberries, so adjust the flour slightly to maintain the right consistency.

Serving Suggestions

This Blueberry Lemon Quick Bread is delightful on its own, but you can elevate it further with a simple lemon glaze. Just combine powdered sugar with a splash of lemon juice until smooth, then drizzle it over the cooled bread for an extra touch of sweetness and a citrusy kick. It also pairs beautifully with a dollop of whipped cream or a spread of cream cheese for brunch gatherings.

For an added texture and flavor dimension, serve slices toasted with a pat of butter or alongside fresh fruit and yogurt for a refreshing breakfast. This bread also freezes well; slice it, wrap it tightly in plastic wrap, and stash it in an airtight container for up to three months. When you're ready to enjoy, simply thaw and toast slices for a lovely treat anytime.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just keep them frozen until ready to fold into the batter to prevent them from bleeding into the dough.

→ How should I store the quick bread?

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

→ Can I make this bread gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend, keeping other ingredients the same.

→ How can I tell when the bread is done?

The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.