Quick Blueberry Lemon Bread

Of all the recipes that have graced my kitchen over the years, there are a select few that feel like pure, bottled sunshine. This Quick Blueberry Lemon Bread is undoubtedly one of them. The first time I baked it, the entire house was filled with the most incredible aroma—a vibrant, zesty perfume of fresh lemons mingling with the warm, jammy scent of baked blueberries. My family, drawn by the irresistible smell, gathered in the kitchen, their eyes wide with anticipation. When I finally pulled the golden-brown loaf from the oven, with its crackled top and glistening, sugary glaze, it was met with a chorus of “oohs” and “aahs.” That first slice was a revelation. Incredibly moist, tender, and bursting with flavor, it struck the perfect balance between sweet and tart. The bright citrus notes cut through the richness, while the juicy blueberries provided little pockets of sweetness in every bite. It was an instant hit, and since that day, it has become our most requested treat for everything from lazy Sunday brunches to special occasion desserts. It’s the kind of recipe that creates memories, a simple yet elegant bake that brings everyone together.

Ingredients

Here is everything you will need to create this bright and flavorful loaf. Using fresh, high-quality ingredients will make a noticeable difference in the final taste and texture of your bread.

For the Blueberry Lemon Bread:

• All-Purpose Flour (2 cups / 250g): This is the structural foundation of our bread. All-purpose flour provides the perfect balance of protein to create a tender crumb that is still sturdy enough to hold up the heavy blueberries.
• Granulated Sugar (1 cup / 200g): Provides the primary sweetness to balance the tartness of the lemon and blueberries. It also helps to create a moist and tender texture.
• Baking Powder (1 ½ teaspoons): This is our main leavening agent. It reacts with the liquid and heat to create carbon dioxide bubbles, which make the bread rise and give it a light, airy texture. Ensure your baking powder is fresh for the best lift.
• Salt (½ teaspoon): A crucial flavor enhancer. Salt doesn’t just make things salty; it intensifies all the other flavors in the bread, making the lemon zestier and the blueberries sweeter.
• Large Egg (1): The egg acts as a binder, holding all the ingredients together. It also adds richness, color, and contributes to the overall structure and tenderness of the loaf.
• Unsalted Butter (½ cup / 113g), melted and cooled: Melted butter provides a rich flavor and unparalleled moisture, resulting in a wonderfully tender and decadent crumb. Allowing it to cool slightly prevents it from scrambling the egg.
• Milk (½ cup / 120ml): This provides essential moisture, softening the flour and creating a smooth, pourable batter. Whole milk is preferred for extra richness, but 2% will also work perfectly.
• Lemon Zest (2 tablespoons, from about 2 large lemons): This is where the magic happens. The zest contains the lemon’s essential oils, providing an intensely bright, fragrant citrus flavor without the harsh acidity of the juice.
• Lemon Juice (2 tablespoons, freshly squeezed): Adds a secondary layer of tartness and brightness that complements the zest. Freshly squeezed juice is far superior in flavor to bottled.
• Vanilla Extract (1 teaspoon): A background player that enhances and rounds out all the other flavors. It adds a subtle warmth and complexity to the overall taste profile.
• Fresh Blueberries (1 ½ cups / 225g): The star of the show. Fresh blueberries provide juicy bursts of sweet-tart flavor. If using frozen, do not thaw them first.

For the Lemon Glaze:

• Powdered Sugar (1 cup / 120g): Also known as confectioners’ sugar, this fine sugar dissolves instantly to create a perfectly smooth, non-gritty glaze.
• Fresh Lemon Juice (2-3 tablespoons): This provides the glaze with its signature tart flavor and thins the powdered sugar to the perfect drizzling consistency.
• Lemon Zest (½ teaspoon, optional): For an extra pop of color and an even more intense lemon aroma and flavor in your glaze.

Instructions

Follow these detailed steps carefully to ensure a perfectly moist and delicious blueberry lemon loaf every time. The key is to avoid overmixing the batter once the wet and dry ingredients are combined.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick cooking spray. For easy removal, you can also line the pan with parchment paper, leaving an overhang on the two long sides to act as “handles.”
2. Combine Dry Ingredients: In a large mixing bowl, add the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Use a whisk to stir these ingredients together for about 30 seconds. This process not only combines them evenly but also aerates the flour, much like sifting.
3. Prepare the Blueberries: In a separate small bowl, take your 1 ½ cups of fresh blueberries. Add 1 tablespoon of the dry flour mixture from the large bowl and gently toss the blueberries until they are lightly coated. This simple trick helps to suspend the berries within the batter, preventing them all from sinking to the bottom of the loaf during baking.
4. Combine Wet Ingredients: In a medium-sized bowl, whisk together the wet ingredients. Start with the single large egg, whisking it until it’s lightly beaten. Then, pour in the ½ cup of cooled melted butter, ½ cup of milk, 2 tablespoons of fresh lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Whisk until everything is well combined and smooth.
5. Combine Wet and Dry: Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a rubber spatula, gently fold the ingredients together. It is crucial that you mix only until the flour streaks have just disappeared. The batter will be thick and may look slightly lumpy—this is perfectly fine. Overmixing will develop the gluten in the flour, resulting in a tough, dense bread instead of a tender one.
6. Fold in the Blueberries: Gently fold the flour-coated blueberries into the batter. Use as few strokes as possible to distribute them evenly without crushing them or overmixing the batter.
7. Bake the Bread: Pour the finished batter into your prepared loaf pan and use the spatula to spread it evenly. Place the pan on the center rack of your preheated oven. Bake for 55 to 65 minutes.
8. Check for Doneness: At around the 55-minute mark, check the bread for doneness. Insert a wooden skewer or a long toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, the bread is done. If it comes out with wet batter, continue baking for another 5-10 minutes and check again. The top of the bread should be a deep golden brown and feel firm to the touch. If the top is browning too quickly before the inside is cooked, you can loosely tent it with a piece of aluminum foil for the remaining baking time.
9. Cool the Bread: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for at least 15-20 minutes. This allows the bread to set, making it easier to remove from the pan without breaking.
10. Prepare the Glaze: While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice. Start with 2 tablespoons and whisk until smooth. If the glaze is too thick, add more lemon juice, a ½ teaspoon at a time, until you reach your desired drizzling consistency. For extra flavor and visual appeal, stir in the optional ½ teaspoon of lemon zest.
11. Glaze and Serve: After the bread has cooled in the pan for 15-20 minutes, use the parchment paper handles (if used) or carefully invert the pan to remove the loaf. Place it directly on the wire cooling rack. While the bread is still warm, drizzle the lemon glaze all over the top, letting it drip down the sides. Allow the bread to cool completely before slicing and serving. This allows the crumb to fully set and the glaze to harden.

Nutrition Facts

This nutritional information is an estimate and can vary based on the specific ingredients used.

• Servings: 10-12 slices
• Calories per serving: Approximately 280-320 kcal

1. Carbohydrates: This bread is a significant source of carbohydrates, primarily from the flour and sugar, providing the energy needed to power your day.
2. Sugar: Contains natural sugars from the blueberries and added sugars which provide its characteristic sweetness and moist texture.
3. Fat: The butter contributes to the fat content, which is essential for the bread’s rich flavor and tender crumb.
4. Protein: The egg and milk provide a modest amount of protein, which contributes to the bread’s structure.
5. Vitamin C: Lemons and blueberries are good sources of Vitamin C, an important antioxidant, though some is lost during the baking process.

Preparation Time

This recipe lives up to its “quick bread” name, as it requires no yeast or lengthy proofing times. The total time can be broken down as follows:

• Active Preparation Time: 15-20 minutes. This includes gathering and measuring your ingredients, mixing the batter, and preparing the glaze.
• Baking Time: 55-65 minutes.
• Cooling Time: At least 1 hour. This is a crucial, non-negotiable step. Slicing the bread while it’s too warm can result in a gummy texture as the internal structure hasn’t had time to fully set. Patience will be rewarded with perfect slices!

How to Serve

This versatile Quick Blueberry Lemon Bread can be enjoyed in many different ways and for various occasions. Here are some of our favorite ways to serve it:

• For a Perfect Brunch:
  • Serve thick slices alongside a savory egg dish like a frittata or quiche to create a balanced and impressive brunch spread.
  • Pair it with a fresh fruit salad and a pot of hot coffee or tea.
• As an Afternoon Snack:
  • Enjoy a simple slice on its own with a cup of Earl Grey tea or a cold glass of milk. The citrus notes pair beautifully with the bergamot in the tea.
  • Lightly toast a slice and spread it with a thin layer of salted butter to enhance its rich flavor.
• For a Simple Dessert:
  • Warm a slice slightly in the microwave (about 10-15 seconds) and serve it with a scoop of high-quality vanilla bean ice cream. The contrast of the warm, zesty bread and the cold, creamy ice cream is divine.
  • Serve alongside a dollop of fresh whipped cream or tangy crème fraîche to complement the sweetness of the glaze.
• As a Thoughtful Gift:
  • Bake a loaf, let it cool completely, and wrap it beautifully in parchment paper and twine. It makes a wonderful homemade gift for neighbors, teachers, or friends.

Additional Tips

Master this recipe with these eight professional tips designed to elevate your loaf from good to absolutely unforgettable.

1. The Secret to Non-Sinking Blueberries: The tip of tossing blueberries in a tablespoon of the flour mixture is a game-changer. This dry coating helps the berries grip the batter, preventing gravity from pulling them all to the bottom and ensuring you get juicy bursts of fruit in every single bite.
2. Room Temperature is Key: For the most tender crumb, ensure your egg and milk are at room temperature. Cold ingredients don’t emulsify as easily with the melted butter, which can lead to a denser, heavier texture. Simply take them out of the fridge about 30 minutes before you begin baking.
3. The Perils of Overmixing: This is the most critical rule of quick breads. Once you combine the wet and dry ingredients, mix only until they are just combined. A few lumps are okay! Overmixing develops gluten, which is great for chewy yeast breads but is the enemy of a tender quick bread, leading to a tough, rubbery texture.
4. Perfecting Your Zest: When zesting your lemons, use a microplane or the finest side of a box grater. Be sure to only remove the yellow outer layer. The white part underneath, called the pith, is very bitter and will impart an unpleasant taste to your bread.
5. Achieve the Perfect Glaze Consistency: The consistency of your glaze is a matter of personal preference. For a thicker, more opaque glaze, use less lemon juice. For a thinner, more translucent drizzle, add more juice. Always add liquid slowly, as a little goes a long way with powdered sugar.
6. Storage for Maximum Freshness: To store your blueberry lemon bread, allow it to cool completely first. Then, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3-4 days. Storing it in the refrigerator can extend its life but may also dry it out slightly.
7. Freeze for Later: This bread freezes beautifully! You can freeze the entire loaf or individual slices. For a whole loaf, let it cool completely (do not glaze it), then wrap it tightly in two layers of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. To freeze slices, place them in a single layer on a baking sheet to flash-freeze, then transfer them to a zip-top freezer bag. This allows you to grab a single slice whenever you want! Thaw at room temperature and glaze before serving.
8. Creative Ingredient Swaps: Feel free to get creative! You can swap the blueberries for raspberries or chopped strawberries. You can also substitute the milk with buttermilk for an even more tender and tangy crumb. If you use buttermilk, you may want to add ¼ teaspoon of baking soda along with the baking powder to neutralize the extra acid.

FAQ Section

Here are answers to some of the most frequently asked questions about making this Quick Blueberry Lemon Bread.

1. Can I use frozen blueberries instead of fresh?
Yes, you absolutely can! The best part is that you should use them directly from the freezer—do not thaw them first. Thawing will cause them to release their juices prematurely, which can turn your batter a grayish-purple color and make it too watery. Simply toss the frozen berries in flour as you would with fresh ones and fold them into the batter at the very end. You may need to add 5-10 minutes to the total baking time.

2. Why did my quick bread turn out dry?
The two most common culprits for dry bread are overbaking and inaccurate flour measurement. Use the toothpick test to check for doneness and pull the bread from the oven as soon as the skewer comes out clean. Also, be sure to measure your flour correctly. The best method is to spoon the flour into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, causing you to use too much.

3. My lemon glaze is too thin/thick. How can I fix it?
This is an easy fix! If your glaze is too thin and watery, simply whisk in more powdered sugar, a tablespoon at a time, until it reaches your desired thickness. If your glaze is too thick and paste-like, whisk in more lemon juice (or even a drop of milk), a half-teaspoon at a time, until it’s a smooth, pourable consistency.

4. Can I make this recipe as muffins instead of a loaf?
Yes, this recipe adapts wonderfully to muffins. Simply prepare the batter as directed and divide it evenly among 12 standard-sized muffin cups that have been lined with paper or greased. Bake at the same temperature (350°F / 175°C), but reduce the baking time significantly. Start checking for doneness around the 20-25 minute mark.

5. Why is my bread dense and gummy on the bottom?
A dense or gummy texture is almost always a result of overmixing the batter. When you overmix, you overdevelop the gluten, which creates a chewy, tough structure instead of a light, tender one. Remember to fold the wet and dry ingredients together gently and stop as soon as you no longer see streaks of flour.

6. Can I use a different citrus fruit, like lime or orange?
Absolutely! This recipe is a fantastic base for other citrus flavors. For an Orange Blueberry Bread, simply swap the lemon zest and juice for orange zest and juice. For a Lime and Blueberry version, use lime zest and juice for a unique and zesty twist. The measurements will remain the same.

7. How can I tell if my baking powder is still active?
To test if your baking powder is still fresh and effective, spoon about half a teaspoon into a small bowl and pour a few tablespoons of hot water over it. If it fizzes and bubbles vigorously, it’s still good to use. If there’s little to no reaction, it’s time to buy a new container. Using expired baking powder will result in a flat, dense loaf.

8. Is a 9×5 inch loaf pan the only option?
While a 9×5 inch pan is ideal for this recipe’s volume, you can use an 8.5×4.5 inch pan as well. The loaf will be taller and may require a slightly longer baking time (an extra 5-10 minutes). You could also use a square 8×8 inch baking pan, but the baking time will likely be shorter, around 40-45 minutes, as the batter is spread thinner. Always rely on the toothpick test for doneness rather than just the clock.