This lemon blueberry bread recipe is the perfect combination of sweet juicy blueberries and tangy lemon. It’s an easy quick bread recipe perfect for snacks, brunch, or breakfast.
Unlike traditional baking breads recipes, this is one of those fast easy recipes with few ingredients. Just mix, bake, and eat – no yeast or rise time required!
How to Make Lemon Blueberry Bread
What you’ll need for this quick bread recipe:
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp. Salt
- 1 cup white sugar
- ½ cup vegetable oil
- 2 eggs
- ½ cup milk
- Juice from 1 1/2 lemons (about 3 tablespoons)
- 1 cup fresh or frozen blueberries
- Zest from 1 lemon, grated
Optional Glaze:
- Juice from ½ lemon
- A cup powdered sugar
Step One: Mix the flour, baking powder and salt together in a bowl.
Step Two: In the bowl of an electric mixer, beat together the sugar, oil, eggs, milk, and lemon juice.
Step 3: Slowly add the dry ingredients into the liquid ingredients and mix until just combined.
Step 4: Carefully fold in the blueberries and lemon zest.
Although this is one of those amazing fresh blueberries recipes, you can certainly substitute frozen blueberries and still acheive the same delicious end result. Just toss the frozen blueberries with 1 teaspoon flour to prevent them from sinking into the batter.
There is also no need to thaw frozen berries first. Just fold them in in their frozen state. They just may require the bread to have a few more minutes in the oven.
Adding a strip of parchment paper to the center of a loaf pan is a handy trick to help remove the lemon blueberry bread easily after baking.
Step 5: Pour into prepared loaf pan and bake at 350 degrees for 60-70 minutes – or until a toothpick inserted in the center comes out clean.
To prepare a loaf pan for baking this quick bread, grease it with cooking spray. For an extra handy trick, also line it with a strip of parchment paper (as shown in the picture above). Once the bread is baked, the parchment paper can act as “handles” making it easy to pull the loaf out of its pan.
Cool slightly in the pan once it is baked fully. Run a knife around the edges and lift the loaf out with the parchment paper “handles”. Then transfer it to a cooling rack to cool completely.
Step 6 (Optional): Once the blueberry lemon bread is totally cool, glaze the top with a mixture of 1 cup powdered sugar and the juice of 1/2 lemon.
Although the glaze is totally optional, I must admit that it takes this recipe up another notch in deliciousness! It adds the perfect sweet + tangy finishing touch to this moist bread loaf.
Can this Lemon Blueberry Bread be frozen?
Absolutely! In fact, I love to slice and freeze it in individual slices in plastic sandwich bags for a quick solution for packing lunches. Or, it can be frozen as a whole loaf wrapped in plastic wrap or in an airtight container.
Like many quick breads, this recipe tastes even better the day after baking. It can be stored for up to 5 days on the counter if kept in a tightly sealed container, or over a week in the refrigerator.
Tips for making the Best Lemon Blueberry Bread ever!
- When measuring the flour, fluff it up with a spoon before putting it in the measuring cup and level it off with a knife.
- If using frozen blueberries, toss them with 1 teaspoon flour before adding them into the batter to prevent them from sinking to the bottom.
- Test to see if it is fully baked by inserting a toothpick deep into the center of the bread. If it comes out clean, it is fully baked. If it comes out with some batter stuck to it, let it bake some more.
- Avoid overmixing the batter. Just mix the dry and wet ingredients together until it is combined.
What kind of LOAF PAN should you use?
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There are hundreds of options out there when it comes to loaf pans. It really just comes down to your personal preference.
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I tend to use glassware for baking. Glassware cooks a little bit better, than metal. This is because the glass retains more heat which combats the natural temperature fluctuation of our ovens. So, most of the time I set the oven to 25 degrees lower, to avoid burning. Glass also doesn’t react with acids in foods or allow anything to leech into our food.
As another, lazier, benefit – you can use glass in the microwave! This makes reheating leftovers a cinch.
Glass Bread Loaf Pans are my tried and true go to! I found a really affordable set of two (because who ever makes just one loaf?). Check them out!
My runner up preference is silicone! It is the easiest to get food out of, no matter how little prep work I did. It also doesn’t hold heat as long which means that it is safe to cool on the counter top! These are my favorite Silicone Bread Pans!
Let’s have some fun in the kitchen:
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