Quick breads are among my favorite things to bake because they are simple and delicious. And this Lemon and Blueberry Bread is no exception. It’s bursting with bright and fresh flavor, and you can whip it up in no time for a wonderful breakfast treat or afternoon snack.
Lemon and Blueberry Bread:
You might remember that a couple of weeks ago I made an amazing Cinnamon Nut Quick Bread. After you’ve made that one, I hope you’ll give this Lemon and Blueberry Bread a try.
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.
Here are the deets on how to make this Lemon and Blueberry Quick Bread.
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 quick bread 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!
I like to serve this Lemon and Blueberry Bread with a little salted butter. However, if you want to highlight the lemon flavor and make the bread even more decadent, you can whip up a glaze of confectioners’ sugar and lemon juice to drizzle on the top. Simply add fresh lemon juice (You don’t need much.) to a cup of confectioners’ sugar until you achieve the desired drizzling consistency.
In case 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
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.
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Lemon and Blueberry Bread Recipe:
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 9x5-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.
Video
Notes
Nutrition Facts
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.