Lemon Blueberry Quick Bread

Lemon Blueberry Bread is the answer whenever you crave sweet brightness without fuss. The first slice is like biting into a cloud packed with tart lemon and juicy blueberries held together by a tender, not-too-sweet crumb. Whether you want it as a breakfast treat, midday pick-me-up, or bring-to-every-party showstopper, this loaf always delivers comfort and delight.

I fell in love with this bread after making it for a spring brunch. The glaze dripped down and my friends finished the entire loaf before lunch was even served.

Gather Your Ingredients

• All-purpose flour: gives the bread structure and tenderness. For best results, choose a reputable unbleached variety
• Baking powder: ensures a gentle even rise
• Salt: balances the sweetness and boosts the lemon flavor. Use fine sea salt for more even distribution
• Unsalted butter, melted: keeps the crumb moist and rich. Quality butter really shines through
• Granulated sugar: sweetens and helps with texture
• Eggs: bind everything together and add richness. Use the freshest eggs you can
• Vanilla extract: rounds out flavors
• Fresh grated lemon zest: infuses every bite with aroma. Choose bright heavy lemons and zest only the skin
• Fresh lemon juice: delivers punchy tartness
• Milk: makes the batter supple and soft. Whole milk is best for richness
• Blueberries: bring juicy pops of flavor. Fresh is ideal but frozen work well. Look for plump berries with no shriveling
• All-purpose flour, for coating berries: helps keep them suspended throughout the loaf
• Lemon Glaze:
• Butter, melted: for richness and shine
• Powdered sugar: gives the glaze gloss and smoothness
• Fresh lemon juice: intensifies the citrus note
• Vanilla extract: rounds out the glaze

How to Make It

Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit. Line a standard nine by five inch loaf pan with parchment paper so that the bread lifts out easily. If you do not have parchment paper, lightly grease the pan with butter making sure to coat all corners

Mix Dry Ingredients:

In a medium bowl whisk together the all-purpose flour baking powder and salt until even. This is key for a nice uniform crumb. Set the bowl aside

Blend Wet Base:

In the bowl of an electric mixer add melted unsalted butter granulated sugar eggs vanilla extract grated lemon zest and lemon juice. Blend on medium speed until fully combined and smooth. Scrape the sides well so no pockets remain

Combine Wet and Dry:

With the mixer running on low add the flour mixture to the wet ingredients in two batches alternating with milk. Some flour goes in then some milk then repeat. Stop mixing as soon as you see the last dust of flour disappear to keep the loaf tender

Prepare Blueberries:

If using fresh blueberries rinse them so they have a hint of dampness. In a separate small bowl toss the berries with a tablespoon of flour until lightly coated. This trick stops them from sinking to the loaf's base while baking

Fold and Fill:

Scrape the flour-coated blueberries into the batter. Use a gentle hand and a spatula to fold them in quickly but carefully so they are evenly dispensed

Bake the Loaf:

Pour the finished batter into your prepared pan smoothing the top with a spatula. Bake in the center of your oven for 55 to 65 minutes. Check doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Let the loaf cool in the pan for half an hour so it sets before removing

Add a Lemony Glaze:

While the loaf cools on a wire rack whisk the melted butter powdered sugar lemon juice and vanilla extract until smooth and pourable. Drizzle the glaze evenly over the slightly warm loaf so it soaks in but does not run off. Let set before slicing

Fresh lemon zest is my secret weapon. Every time I zest a lemon for this bread my kitchen fills with citrus scent and it always sparks memories of baking with my grandmother. That little yellow fruit makes this recipe sing

Flavor Boosters

Once completely cooled wrap the unglazed loaf in plastic wrap and store at room temperature for up to three days. For longer storage freeze wrapped slices individually and thaw as needed. Always add glaze just before serving for the freshest texture

Serving Suggestions

This bread is delicious alongside hot tea for breakfast or as an afternoon snack. Dress it up for dessert with a scoop of vanilla ice cream or serve thin slices with a dollop of crème fraîche. Sometimes I enjoy a toasted slice dusted with extra zest

Creative Twists

No fresh blueberries Use frozen but add straight from the freezer without thawing to prevent blue streaks. Out of milk Buttermilk or unsweetened almond milk can be swapped with equally delicious results. If you prefer a less sweet bread use half the glaze or skip it

This loaf brings a touch of sunshine to any gathering. Bake it, share it, and watch how quickly it disappears!

Recipe FAQs

→ How do I prevent blueberries from sinking?

Toss blueberries with a tablespoon of flour before folding them into the batter. This light coating helps them distribute evenly as the bread bakes.

→ Can I use frozen blueberries?

Yes, use frozen blueberries straight from the freezer and toss with flour. Do not thaw, as thawing can make the loaf soggy.

→ How should I store the bread?

Wrap the cooled loaf tightly in plastic wrap and keep at room temperature for up to three days. Add glaze right before serving for best texture.

→ Is it possible to make this dairy-free?

You can substitute plant-based butter and milk alternatives without much impact on texture or flavor.

→ What’s the best way to get a strong lemon flavor?

Use plenty of freshly grated lemon zest in the batter and drizzle with a lemon juice glaze after baking for extra brightness.