This lemon and blueberry quick bread is bursting with classic summer flavor! The quick bread base is so incredibly moist and tender, and whips up in a flash. It makes the perfect breakfast, snack, or dessert.
Show me someone who hates quick bread, and I’ll show you a liar. Okay, maybe someone out there hates it, but you’d be hard pressed to find someone considering how many different options there are.
There are a million and one different flavors to choose from! Like banana bread, cinnamon swirl, chocolate, savory options, you name it! And even with that, a simple lemon blueberry loaf may have to take the cake for my favorite flavor.
Or maybe second only to banana bread. Because your girl grew up on Starbucks banana bread!
Lemon blueberry quick bread ingredients:
• cake & pastry flour: you can use all-purpose if you need to and it’ll still be delicious. But the cake and pastry flour does give this quick bread an extra tender and soft texture! You can also make a quick cake & pastry flour substitute at home using flour and cornstarch!
• baking powder
• buttermilk: regular milk works in place of this in a pinch, or you can use some extra sour cream/Greek yogurt. You can also make your own buttermilk at home using regular milk and acid!
• Greek yogurt or sour cream: this adds extra moisture and rise to the loaf!
• vegetable oil: oil > butter in this recipe because it yields a more moist quick bread!
• lemon zest & juice: use both for the ultimate flavor pack!
• vanilla extract
You can use fresh or frozen in this recipe. I used frozen this time around.
If you do use frozen blueberries, don’t defrost them! Just take them straight from the freezer. Defrosting can cause a lot of moisture and liquid to come out of your berries, and they’ll be too soft to work with afterwards.
How to make lemon blueberry quick bread:
A lot of the beauty in quick bread is the fact that it’s … well, quick! It’s a lot like making a muffin batter: whisk dry ingredients, whisk wet ingredients, combine, and BOOM instant deliciousness.
So to start…
1. Whisk together dry ingredients. Set aside to prep wet ingredients.
2. Whisk together wet ingredients.
3. Combine wet and dry ingredients. Mix until juuust combined.
4. Toss blueberries in flour. Coating the blueberries in flour helps keep them from sinking to the bottom of the loaf.
5. Fold blueberries into batter. Again, take care not to over mix!
6. Bake. If you notice the loaf browning too quickly, while the center is still raw, loosely tent the loaf with aluminum foil and continue baking until cooked through. Serve warm or room temperature.
Make ahead/storage instructions:
This quick bread stores like a dream! Try to avoid slicing the loaf until right before you want to serve it to preserve maximum freshness. Store in an airtight container or plastic bag, and it’ll keep for up to 5 days at room temperature, over a week in the fridge, and about 3 to 4 months frozen.
You can reheat/defrost an old loaf in a preheated 350°F for 5 to 10 minutes to bring some life back into it.
Check out these other recipes!
Lemon Blueberry Quick Bread Recipe
- 2 & 1/4 cups + 1 tablespoon cake & pastry flour, divided
- 2 teaspoons baking powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup Greek yogurt or sour cream
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons lemon zest, about 2 medium lemons
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 & 1/2 cups fresh or frozen blueberries (do NOT defrost if using frozen)
- Preheat your oven to 350°F. Butter and flour a 9×5 inch loaf pan, and set aside.* You can make this quick bread in an 8×4 inch pan, but it will take slightly longer to bake.
- In a medium sized bowl, combine 2 & 1/4 cups flour, baking powder, cornstarch, and salt. Whisk, and set aside to prep the wet ingredients.
- In a large bowl, pour in your milk, Greek yogurt or sour cream, sugar, vegetable oil, eggs, lemon zest and juice, and vanilla. Whisk to combine.
- Combine your wet and dry ingredients. Fold together until you no longer see any dry clumps of flour. Take care not to over mix!
- In a medium bowl, combine blueberries and remaining 1 tablespoon of flour. Toss together until the blueberries are all coated in four. Fold the blueberries into your quick bread batter.
- Pour the batter into your prepared loaf pan. Bake in the center of your preheated 350°F oven for 50 to 60 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. If you notice the loaf browning too quickly, loosely tent some aluminum foil over the top and continue baking until cooked through.
- Cool for about 15 minutes in your pan, then turn out onto a wire rack to cool enough to handle, or completely to room temperature. Serve warm or room temperature.