Lemon Blueberry Quick Bread: A Zesty, Easy Loaf

Lemon Blueberry Quick Bread

There are some recipes that just stick with you, weaving themselves into the fabric of your happiest memories, and for me, a truly fantastic Lemon Blueberry Quick Bread is absolutely one of them. I’ll never forget that blissful summer afternoon during a cross-country road trip, stepping into a quaint little cafe, and having my world utterly transformed by a single slice. It was an absolute revelation – perfectly moist, bursting with the vibrant pop of tart-sweet blueberries, and graced with that unmistakable, sunshine-y zing of fresh lemon that simply makes your taste buds sing.

From that moment, I knew I had to bring that magic into my own kitchen. While I adore the rewarding process of baking a more involved loaf, like a beautifully crusty no-knead bread, there’s something uniquely satisfying about a simple quick bread that delivers big on flavor without all the fuss. My journey involved many happy experiments – and yes, a few hilarious (and very crumbly!) fails, often involving far too much lemon juice, before I finally nailed the perfect balance.

The result is truly a slice of pure joy, a Lemon Blueberry Quick Bread that embodies everything I loved about that first bite. It’s perfect for breakfast, a delightful afternoon treat, or even to share as a thoughtful gift, bringing that sunny disposition wherever it goes. And speaking of delicious bread, perhaps you’ll find yourself pondering other delightful uses for baked goods, like wondering should you dry out bread for French toast casserole for an equally comforting dish. But for now, get ready to experience a burst of sunshine in every bite, because I simply can’t wait to share this kitchen adventure with you!

Lemon Blueberry Quick Bread: A Zesty, Easy Loaf

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A delightfully moist and tender quick bread bursting with fresh blueberries and bright lemon flavor, topped with a simple lemon glaze. Perfect for breakfast, brunch, or a sweet treat!

Ingredients

• 1 ½ cups all-purpose flour

• ¾ cup granulated sugar

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup fresh blueberries, tossed with 1 tablespoon flour

• Zest of 1 large lemon

• ½ cup milk (whole or 2%)

• ¼ cup unsalted butter, melted and cooled

• 1 large egg

• 1 teaspoon vanilla extract

• For the Glaze:

• 1 cup powdered sugar

• 2-3 tablespoons fresh lemon juice

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps!
• In a separate medium bowl, combine the milk, melted butter, egg, and vanilla extract. Whisk until well combined.
• Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine for quick bread.
• Gently fold in the floured blueberries and lemon zest. Coating the blueberries in flour helps prevent them from sinking to the bottom of the pan.
• Pour the batter into the prepared loaf pan and spread evenly with your spatula.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with foil.
• Let the bread cool in the pan for 10 minutes on a wire rack, then invert it onto the rack to cool completely. This prevents a soggy bottom!
• While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice a teaspoon at a time if you prefer a thinner glaze.
• Once the bread is completely cool, drizzle the lemon glaze generously over the top. Slice and serve! Store leftovers wrapped tightly at room temperature for up to 3 days.

Notes

• Berry Best Practices: To prevent your blueberries from sinking to the bottom, toss them gently with a tablespoon of flour before folding them into the batter. This little trick works wonders every time!
• Zest for Life: Don’t skip the lemon zest! It carries so much more concentrated lemon flavor and bright aroma than juice alone. Use a microplane for the finest zest without grating the bitter white pith.
• The Golden Glaze Rule: Make absolutely sure your bread is completely cool before glazing. If it’s even slightly warm, the glaze will melt right into the bread instead of setting into that beautiful, zesty topping you’re aiming for.