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–+ servings
lemon blueberry quick bread sliced stacked

Lemon Blueberry Quick Bread Recipe

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.
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Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Servings: 1 loaf

Ingredients

  • 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)

Instructions

  • Preheat your oven to 350°F. Butter and flour a 9x5 inch loaf pan, and set aside.
    * You can make this quick bread in an 8x4 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.
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