Lemon Blueberry Quick Bread

Name: Lemon Blueberry Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sugar; 1 large egg; 1/2 cup plain yogurt; 1/4 cup vegetable oil; 1 tablespoon lemon juice; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Busy Recipes

I absolutely love baking, and this Lemon Blueberry Quick Bread is one of my all-time favorites! The zesty brightness of fresh lemons pairs beautifully with sweet, juicy blueberries, creating a delightful treat that’s perfect for breakfast or an afternoon snack. The best part? It comes together in just a few minutes, making it easy to whip up whenever the craving strikes. I always keep it moist and fluffy with a touch of yogurt, which not only enhances the flavor but also adds a wholesome element to the loaf.

Created by

Wendy Ashbourne

Last updated on 2026-01-24T14:37:34.898Z

When I first made this Lemon Blueberry Quick Bread, I was pleasantly surprised by how simple and delicious it turned out. The bright lemon flavor is complemented by the bursts of blueberry, and I couldn't resist eating a slice straight out of the oven. I recommend using fresh blueberries for the best flavor, but if you're in a pinch, frozen ones will work too. Just be mindful not to overmix the batter to keep it light and fluffy!

One tip that changed everything for me was adding a lemon glaze on top once it cooled. It adds an extra layer of sweetness and cuts through the tartness of the lemon, elevating the whole experience. Trust me, a drizzle over each slice makes it hard to stop at just one piece!

        Why You'll Love This Recipe
        Bright and refreshing lemon flavor balances perfectly with sweet blueberries
Moist and fluffy texture that keeps well for days
Easy to make, perfect for breakfast, brunch, or a snack

      

Achieving the Perfect Texture

For the moistness and fluffiness that this Lemon Blueberry Quick Bread is known for, the combination of yogurt and oil is key. Yogurt not only adds moisture but also a slight tang that complements the tartness of the lemon. If you’re in a pinch, you can substitute the yogurt with sour cream or even a non-dairy yogurt for a similar effect. Just be sure to maintain the balance of wet and dry ingredients to avoid a dense loaf.

Mix the wet and dry ingredients gently to create a tender crumb. Overmixing can lead to a tougher texture because it develops the gluten in the flour. I recommend using a rubber spatula to fold the mixtures together until you see no dry flour remaining. The batter should look slightly lumpy, which is perfectly fine—it will smooth out as it bakes.

Blueberry Handling Tips

When incorporating blueberries, it’s best to toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking. Fresh blueberries work best for this recipe, but if you only have frozen on hand, make sure not to thaw them beforehand as this might affect the moisture levels of the batter.

For an extra pop of flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. This subtle addition can elevate the overall taste profile while still allowing the lemon and blueberry to shine through.

Ingredients

Gather these simple ingredients to make your quick bread:

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup plain yogurt
1/4 cup vegetable oil
1 tablespoon lemon juice
Zest of 1 lemon
1 cup fresh blueberries

Make sure you have everything measured and ready to go!

Instructions

Follow these steps to create your Lemon Blueberry Quick Bread:

Preheat your oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Combine dry ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.

Mix wet ingredients

In another bowl, beat the sugar and egg together, then add the yogurt, vegetable oil, lemon juice, and lemon zest. Mix until well combined.

Combine wet and dry mixtures

Carefully fold the dry ingredients into the wet mixture until just combined, being cautious not to overmix.

Add blueberries

Gently fold in the fresh blueberries until evenly distributed.

Bake the bread

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and glaze

Let it cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack. Drizzle with a lemon glaze if desired.

Enjoy your delicious Lemon Blueberry Quick Bread!

Pro Tips

For best results, use room temperature ingredients and avoid overmixing the batter for a light, fluffy bread.

Storage and Freshness

To keep your Lemon Blueberry Quick Bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze slices for up to three months. Just make sure to let them cool completely before wrapping, and place a piece of parchment paper between slices to make it easier to pull out a piece when you crave a treat.

When you’re ready to enjoy a slice that’s been frozen, simply remove it from the freezer and let it thaw at room temperature for a few hours. For a quick warm-up, pop it in the microwave for about 15-20 seconds, or cut it into smaller pieces and reheat them in a toaster oven until warmed through.

Flavor Variations

While this recipe shines as a classic lemon-blueberry combination, feel free to experiment with the flavors by adding a teaspoon of poppy seeds or swapping the blueberries for raspberries, blackberries, or diced strawberries. Each berry brings its unique tartness, offering a delightful twist to the original recipe.

You can also add a touch of spice with cinnamon or nutmeg to complement the fruity flavors. A pinch of both not only enhances the depth of flavor but can evoke a seasonal vibe, making it perfect for any time of year.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work fine! Just fold them in directly from the freezer to avoid thawing.

→ How can I store leftovers?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I substitute the yogurt?

Yes, you can substitute yogurt with sour cream or buttermilk for a similar texture and flavor.

→ What can I do with leftover lemon juice?

You can use it in salad dressings, marinades, or even in your tea for a refreshing twist!