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 fresh blueberries; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup plain yogurt; 1/4 cup vegetable oil; 2 large eggs; 1 tablespoon lemon zest; 1 teaspoon vanilla extract

Highlighted under: Fast Plate Favorites

I absolutely love baking this Blueberry Lemon Quick Bread, especially when fresh blueberries are in season. The combination of juicy blueberries and the zesty kick from lemon creates a deliciously moist bread that's hard to resist. It’s so easy to whip up and the kitchen fills with a delightful aroma while it bakes. This bread has become a staple in my house, perfect for breakfast, brunch, or even a sweet afternoon treat with a cup of tea. Trust me, you’ll want this one in your recipe collection!

Created by

Sabrina Holt

Last updated on 2026-01-24T09:52:11.319Z

Baking this Blueberry Lemon Quick Bread was inspired by a summer stroll through my favorite local farmer's market. I picked up some ripe blueberries and knew I had to create a recipe that celebrated their flavor. After a few trials, I found that combining fresh lemon zest with the berries not only enhanced their sweetness but also added a refreshing twist that balances perfectly with the bread's richness.

One of the key techniques I've learned is not to overmix the batter. Gently folding the blueberries into the mixture ensures that they stay intact, creating bursts of flavor in every bite. Plus, adding a bit of yogurt keeps the bread moist and fluffy! Each slice holds the promise of a delightful blend of citrus and berry goodness.

Why You'll Love This Recipe
Bright and tangy lemon flavor enhances the sweetness of the blueberries
Perfectly moist texture thanks to the addition of yogurt
Quick and easy to prepare, making it ideal for any occasion

Understanding Ingredients

The key to achieving a moist texture in this Blueberry Lemon Quick Bread lies in the use of plain yogurt. Yogurt not only adds moisture but also a subtle tang that complements the sweetness of blueberries. If you don’t have yogurt on hand, you can substitute it with buttermilk or even unsweetened applesauce for a dairy-free option. Just keep in mind that the flavor profile may vary slightly.

Another crucial ingredient is the lemon zest, which brings a vibrant freshness to the bread. It’s essential to use a microplane or a fine grater to ensure you get just the zest without the bitter white pith. For an extra citrusy kick, you can also add a bit of lemon juice to the wet mixture—about 1-2 tablespoons will enhance the flavor without compromising the batter consistency.

Perfecting the Baking Process

When it comes to baking, using the right temperature is essential. Preheating the oven to 350°F (175°C) ensures even baking and helps the bread rise correctly. If you notice that the top of your bread is browning too quickly, you can tent it with aluminum foil for the last 10-15 minutes of baking to prevent over-browning while allowing the inside to cook through.

Be cautious when mixing your ingredients; overmixing can lead to a dense bread. Mix until just combined, so you still see a few flour streaks, as this will help retain a light and fluffy texture. The finished bread should be golden brown with a toothpick coming out clean when inserted into the center, indicating it’s baked to perfection.

Storing and Serving Suggestions

This Blueberry Lemon Quick Bread can be stored at room temperature for up to 3 days, wrapped tightly in plastic wrap to maintain its moisture. If you want to keep it fresh for longer, consider freezing it. Allow the bread to cool completely, then wrap it in two layers of plastic wrap and a layer of aluminum foil; it can last in the freezer for up to 3 months. Thaw it at room temperature for several hours before slicing.

For serving, I love enjoying this bread warm with a pat of butter or a drizzle of honey. It also pairs beautifully with a dollop of whipped cream or cream cheese for a more indulgent treat. Consider adding chopped nuts or using different berries for variations; raspberries or blackberries work wonderfully as substitutes for blueberries while still delivering a fruity burst.

Ingredients

Gather everything you need for this delicious Blueberry Lemon Quick Bread!

Ingredients

1 cup fresh blueberries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup vegetable oil
2 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract

Make sure to rinse the blueberries under cool water and gently pat them dry before adding them to the batter.

Instructions

Follow these steps carefully for a perfectly baked 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, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the yogurt, vegetable oil, eggs, lemon zest, and vanilla extract until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries until evenly distributed.

Pour into Pan

Transfer the batter into the prepared loaf pan, spreading it evenly.

Bake

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

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

This bread is best enjoyed fresh but can be stored in an airtight container for a few days.

Pro Tips

For extra flavor, consider adding a lemon glaze on top made from powdered sugar and lemon juice.

Troubleshooting Common Issues

If your Blueberry Lemon Quick Bread turns out denser than expected, it may be due to overmixing the batter. Remember to mix gently until just combined and look for a few flour streaks. Additionally, check your baking soda and powder for freshness, as stale leavening agents can hinder the rise.

On the flip side, if the bread is too crumbly, it might be a result of too much flour. Be sure to spoon the flour into your measuring cup lightly, avoiding packing it down. A kitchen scale can provide accurate measurements if you're looking for consistency in your results.

Flavor Variations

For those looking to experiment, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice note that complements the fresh blueberries. Alternatively, you can fold in chopped walnuts or pecans for an added crunch, making each slice more interesting and hearty.

If you love lemon and want to amplify its presence, drizzle a simple lemon glaze over the cooled bread. Combine powdered sugar with a little lemon juice and whisk until smooth. A simple glaze adds an extra layer of sweetness and enhances the overall presentation of your quick bread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent the bread from becoming too wet.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 2-3 days or in the refrigerator for a week.

→ Can I substitute whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added texture and nutrition.

→ Is it possible to make this recipe dairy-free?

Absolutely! Replace the yogurt with a dairy-free yogurt or applesauce for a dairy-free version.