This lemon and blueberry bread bursting with bright and fresh flavors. It’s easy to make too! This is a quick bread recipe, which allows you to whip it up in no time for a wonderful breakfast treat or afternoon snack.
Lemon and Blueberry Bread
Quick breads are among my favorite things to bake because they are simple, delicious, and as the name indicates…quick to put together. And this lemon and blueberry bread is no exception.
After I made an amazing cinnamon nut quick bread, I knew I wanted to make a bread with the classic combination of lemon and blueberries! The best thing about sweet bread is that anyone can make it. They are the perfect recipe for beginning bakers to practice their skills on.
I don’t know about you, but I enjoy the combination of lemon and blueberry in this recipe. The flavor is refreshing and light, plus it pairs beautifully with a cup of tea.
I also love that this bread is loaded with blueberries. It contains one and a half cups, so you’re certain to get a burst of blueberry goodness in every bite.
Also, I should mention that while this is technically called a bread, it’s really more of a dessert or snack. Think of it as more similar to a pound cake than what you’d slather peanut butter and jelly on.
Here are the deets on how to make this lemon and blueberry quick bread.
Ingredients
This bread only uses fresh ingredients that are easy to find at any grocery store. Here’s more information about what you’ll need before you begin:
- All-Purpose Flour: I used all-purpose white flour, but if you don’t mind the color change, you can also use wheat. If you cannot have gluten, then use your favorite 1:1 gluten-free flour substitute.
- Sugar: Sweeten the batter with some granulated sugar.
- Baking Powder: This is what gives the bread its airy consistency.
- Salt: This enhances all the other flavors – even the sweet blueberries.
- Eggs: These are very important emulsifiers, mixing and gluing all the ingredients together.
- Milk: Full-fat milk is best, but you can also substitute it with oat or unsweetened plain almond milk.
- Butter: It’s best to melt the butter before you use it. If you need a dairy-free recipe, you can use ghee.
- Sour Cream: Full-fat sour cream will give the richest and best flavor.
- Lemon Zest: Fresh lemon zest adds an irresistible tanginess to the bread.
- Vanilla Extract: Use real vanilla extract for some rich notes.
- Fresh Blueberries: Use fresh blueberries, not frozen ones. If you only have frozen blueberries, that can work too, you’ll just need to let them thaw first. Once they do, dry them with a paper towel to remove the excess moisture.
How to Make Lemon and Blueberry Bread:
As with most quick breads, the preparation time for this recipe is only about 10 minutes. You’ve got to love that!
- Start by combining the dry ingredients in one bowl and the wet ingredients in another.
- You might notice that I used sour cream in this quickbread recipe. It might sound odd, but please trust me on this one – it’s my secret for a super moist and dense loaf.
- Once the wet and dry ingredients are ready, it’s time to combine them. When they are well incorporated, gently stir in the blueberries.
- The last step is to pour the batter into a greased loaf pan and pop that into a preheated oven for a little over an hour. I told you a quick bread is simple to make!
Finito!
Doesn’t this lemon and blueberry bread look divine? If you can resist, give the bread time to cool before slicing it. The texture will be better, and you won’t risk burning your mouth!
Frequently Asked Questions about Lemon Blueberry Bread
Now that you know how to make lemon blueberry bread recipe, here are some questions people often ask about it. If you don’t see your question in this list, please leave it in the comments. I’ll do my best to get back to you ASAP.
Want more quick bread recipes? You’ve got it! Check out this post HERE for 8 more delicious recipes!
How do you store leftover homemade sweet bread?
The best way to store homemade sweet bread is to keep the air off of it. Store it at room temperature in an airtight container for about three days.
If you want it to last even longer, keep it refrigerated.
Can you freeze lemon blueberry bread?
Yes, this is the perfect bread to freeze. Just bake it like normal, then let it cool completely. Once it is completely cooled down, wrap it tightly in plastic wrap or aluminum foil. Then, place it in a resealable freezer-safe food storage bag.
The bread will stay fresh in the freezer for up to 6 months.
How do you serve lemon blueberry bread?
I like to serve this lemon and blueberry bread with a little salted butter. However, if I’m feeling extra decadent I’ll change it up a bit and whip up a simple glaze to drizzle on.
All you need to do is add fresh lemon juice (you don’t need much) to a cup of confectioners’ sugar until you achieve the desired drizzling consistency. Then grab a fork and drizzle it on to your bread like a pro!
That’s a Wrap on Lemon Blueberry Bread!
Once you discover how easy it is to make lemon blueberry bread, you will be baking it up a lot more often. This is a fun bread to share at brunch, eat for breakfast, or take to a bake sale. It is showy and tastes as good as it looks.
No matter how you serve this lemon and blueberry bread, I have a feeling you’re going to enjoy it as much as I do.
If you’re looking for more quick bread recipes, try these:
- Cinnamon Nut Quick Bread
- Really Good Pumpkin Bread
- Trader Joe’s Pancake Bread
- Banana Bread: 3 Ways
- Cinnamon Sour Cream Bread
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Lemon and Blueberry Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup butter - melted
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Begin by preheating the oven to 350 degrees F. Then spray the inside of a 9×5-inch loaf pan with baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, milk, melted butter, sour cream, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. The batter may be slightly lumpy. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan, spreading it in an even layer.
- Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. (If needed, cover the bread with foil to prevent overbrowning.) Allow the bread to cool completely before slicing.
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Nutrition Facts
Delicious! One of the best quick breads I have made and so simple! Thank you for a wonderful recipe.
Hi Michael,
Can I use small tins for gift giving? End of year presents for some teacher friends.
I love this bread. Making it today as my “birthday cake.” Thank you Michael for sharing your delicious recipes with us!
So happy to hear that! And Happy Birthday!!
xo Michael
I just tried your lemon and blueberry bread this weekend. It was SO good! Lots of delicious blueberries, a hint of lemon flavor and so moist. It’s a winner, everyone loved it. Thanks!
So happy to hear that, Meri! Thank you!!
xo Michael
I made this recipe this morning but something quick to go with breakfast so I baked them up as muffins. The recipe made 18. Baked at 350 for about 18 minutes. I also added some lemon juice since I didn’t have fresh lemons and used dried lemon peel instead of zest. Just a hint of lemon – perfect!
I’ve made this bread a few times. I usually make a double batch and give some away, and keep some for myself. It’s always delish! Like another reviewer, I do usually increase the amount of lemon zest (I have a tree full of lemons, so am glad to use them.) I also add a dash of almond extract, which is just a personal preference. Otherwise, I follow your recipe exactly and it always comes out great. I’m looking forward to trying more of your quick bread recipes. They’re fun and fast!
This looks so good! I will let you know when I try it.
Just made this …easy, quick, and cooling now.
Can’t wait to taste! Looks perfect
Thank you for guiding me. 💜
Wish I could add my photo.
I hate it when people make changes to a recipe and proceed to review it as if it were the original recipe. But I have to admit I did make a change on this one. I really like a good kick of lemon in baked goods and I didn’t think that 2 teaspoons of lemon zest would give me that. So I used the zest from two large lemons–probably twice the amount in the recipe. It did give me the zing I was looking for and I really liked the results. Blueberries and Lemon pair perfectly. The sour cream did its job keeping the bread moist, but not too crumbly–except when my husband wanted a piece while it was still warm. It tastes great that way, but it’s hard to cut until it had a chance to set and be completely cool. It cut much better after it cooled.
I’m sure the bread is great with the stated amount of lemon zest–especially if you use a lemon glaze as suggested. I just wanted LEMON, so I upped the zing factor.