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.
Love this Recipe and Want More?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Connect with Michael! Instagram // Facebook // Pinterest // Twitter
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
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 only have frozen blueberries!! Will they work??
I used frozen straight from the freezer and it worked fine.
Will be making this dish Wednesday. Can hardly wait! Yum!!!
Can I substitute d,our die almond flour?
Hello Michael! I just finished making your Lemon and Blueberry Bread. It is wonderful.I started this morning at 7 am and ended up with 14 loafs. In the meantime, I had a group of ladies stop in and gave all a taste. Needless to say Micheal, I only have 9 loafs left. It is the best lemon, blueberry bread I have ever had.
I am now making your “Really Good Pumpkin Bread”. I have the first 4 loafs in the oven and will let you know.
I will be making more Lemon and Blueberry Bread tomorrow.
Thank you for Sharing
Love to you and yours
This recipe is SO good! I tossed the blueberries in a tablespoon of the dry mix before adding it at the end (to help prevent sinking). The lemon isn’t too overpowering. Definitely recommend!
I made a double recipe today. It made 7 mini loaves. I used butter and oil. When they cool I will put the glaze on top
I made this recipe today and it came out great! I used four mini loaf pans, used 3/4 cup sugar in batter but then sprinkled coarse white decorator sugar on top before baking. I also put a few blueberries right on top of batter in the pans before baking. I will definitely make this again, thank you Michael.
I’m so glad you enjoyed the recipe! Love your additions!
xo Michael
Hi Michael,
I just made your Blueberry Lemon Loaf cake and it came out great. Had all the ingredients on hand, serendipitously, and my family and I are enjoying it. So my thanks to you and your wonderful, inspirational recipes and posts. Your loyal follower, Janet
Thanks so much for your help, Michael! I am so grateful!
I recently found your blog and am really enjoying it. The lemon-blueberry bread is something I will try, but my eye caught your white rectangular serving plate that is holding your loaf of bread. Can you tell me the size and where you purchased it? I’ve been looking for a white rectangular serving plate that is wide enough for a loaf of tea bread, but not too long. Yours looks perfect! Thanks.
Yep! You can find it here: https://rstyle.me/+xmBqZHhFasOHQRe2BLOKQA. It’s the $4.95 one.
xo Michael
Thank you Michael….. it’s Mrs Mac from over the pond again! This is the second “bread” recipe I have tried and with a tweek for British taste it was just lovely! (the tweek – less sugar, and for my waistline I substituted sunflower oil for the melted butter). It tasted so good I had to stick it by an open window so that friends who popped in could have a slice – even though I tried to insist that it must be COLD for good cutting…. it made no difference – they wolved down a slice – and so did we. Yum! and thanks again for a lovely quick bread recipe.
I love hearing this!! And love your changes too. I’m so happy you were able to make it your own. Glad you enjoyed!
xo Michael
I just made that fabulous bread. It looks just like yours and tastes fabulous. I did however glaze mine with a light lemon glaze. I love that the lemon isn’t overpowering. I can honestly say that I haven’t tried one of your recipes that weren’t fabulous. When I want something different you are
Definitely my go to person. I can hardly wait to try the chocolate chip recipe. Thank you for sharing everything and your house is fabulous. Thank you again
Made it this week! So easy and delicious. I received a ton of compliments, so I’m making a double batch this weekend. Thanks for the recipe!
I’m so glad you enjoyed it!! Happy Baking!!
xo Michael
Yum!!! Sounds wonderful! I cannot wait to make it! Thanks for another great recipe!
Can frozen blueberries be substituted for fresh blueberries?
Made this recipe today–it’s super delicious! Thanks so much, Michael.
This looks so decadent! It will be perfect for our breakfast this weekend!
Love this! It’s such a delicious combination of flavors. Quick breads are my favorite too!
I love that this bread is loaded with blueberries!! Your recipes are always so good!
Man this looks delicious!
Thank you so much, Stephanie!
xo Michael