Lemon and blueberry are my favorite Spring and Summer flavor combination! You will love the fresh, zesty flavor of this lemon blueberry quick bread. It’s moist, simple, and makes the whole house smell wonderful!
Once the weather starts warming up, my kitchen turns into a citrus baking zone! Whether it’s lemon bundt cake or lemon blueberry quick bread, lemon desserts are constantly coming out of my kitchen in the warm months.
What is Quick Bread?
Quick bread is simply bread made without yeast. It gets its rise from another leavening agent, such as baking powder or baking soda. I know that banana bread tends to reign supreme in the quick bread world, but this lemon blueberry bread is my personal favorite! Blasphemy, I know. But once you try it, you will understand!
Ingredient Line Up
- All purpose flour
- Baking powder
- Salt
- Melted unsalted butter – let the butter cool slightly before using! This is so it doesn’t start cooking the eggs.
- Granulated sugar
- Large eggs, room temperature
- Lemons – This bread uses juice and zest.
- Pure vanilla extract
- Blueberries – Fresh or frozen blueberries work in this recipe.
- Confectioners sugar
Lemon Blueberry Quick Bread Tips
- Make sure your loaf pan is greased well. If I’m using one of my older loaf pans, I line it with parchment paper just to be sure it will not stick!
- Do not over mix the batter at any point. This bread is extremely moist, but it will turn out dry and dense if over mixed.
- Toss your blueberries in a bit of flour before adding them to the batter! This will prevent them from sinking to the bottom of the loaf. We want blueberry goodness all throughout the bread!
- Transfer the bread to a cooling rack with parchment paper underneath before pouring on the glaze. This makes clean up so much easier!
Lemon Blueberry Quick Bread
Ingredients
Lemon Blueberry Quick Bread
- 1 1/2 cup All purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup Melted unsalted butter slightly cooled
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 3 tbsp lemon juice about one lemon
- 1/2 cup milk
- 1 cup blueberries fresh or frozen
- 2 tsp all purpose flour
Lemon Glaze
- 1/2 cup confectioners sugar
- 2 tbsp lemon juice
Instructions
Lemon Blueberry Quick Bread
- Preheat oven to 350F and grease a 9×5 loaf pan.
- In a medium bowl, whisk 1 1/2 cup flour, baking powder, salt, and lemon zest together.
- In a large bowl, beat the melted butter and sugar together until combined.
- Add in eggs one at a time, incorporating fully after each addition
- Add in the lemon juice and vanilla extract. Beat until just combined.
- With the mixer on low, alternate adding in the milk and dry ingredients, starting and ending with the dry ingredients. Be careful not to over mix!
- Toss the blueberries in a small bowl with 2 tsp flour. Once the flour has coated the berries, gently fold them into the batter with a wooden spoon or rubber spatula.
- Pour the batter into the prepared loaf pan and bake 55-60 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaf begins to brown before the center is done, lightly tent the loaf with foil.
- Let the bread cool in the loaf pan 20-30 minutes.
Lemon Glaze
- Whisk the lemon juice and confectioners sugar together in a small bowl.
- Pour the glaze over the cooled loaf.
Did you make this recipe? Let me know!
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