Lemon Blueberry Quick Bread
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This bright lemon loaf is filled with juicy blueberries and has a melt in your mouth texture that is great for breakfast, snacks, or even dessert.
Fruit is our house is one of those things that either never have enough of or we have way too much and it starts to go to waste. This week we had a box of blueberries that had been sitting and weren’t getting eaten so I decided I needed to do something about that.
I thought a quick bread would be great because I wouldn’t need to use yeast and it would be ready in a short amount of time. Quick breads are also fun to make because you can add in all sort of spices, nuts, or fruits.
What is a quick bread?
A quick bread is a type of bread that is made without yeast and instead relies on other leavening agents like baking powder or baking soda to help it rise. This allows the bread to be prepared and baked much faster than traditional yeast breads.
I have many recipes for quick breads on my blog because I make them quite often. When cherries are in season I really enjoy this Cherry Almond Quick Bread. In the spring you can’t beat this Carrot Cake Quick Bread topped with a spiced glaze. Caramelized Pear Quick Bread is delicious as a snack with tea or coffee any time of year.
You can make savory quick breads too. When we are having pasta I love serving it with this Tomato Herb Quick Bread. Of course this Cheddar Beer Quick Bread is great with soup.
Since I was using blueberries I knew I was going to make a sweet quick bread. One thing that always pairs well with blueberries are lemons. The sweet and tart pairing is a favorite among myself and many of my friends.
I used a recipe that I’ve been making for years because it’s great with fresh fruit. It’s moist but holds up well to the fruit. The originally recipe has just a touch of rum in it but I’ve since decided to leave it out.
How do you keep the blueberries from sinking to the bottom?
Lightly coat the blueberries with a few tablespoons of flour before folding them into the batter. This helps them stick to the batter instead of sinking. You can also use frozen blueberries mixed in with the batter.
Ingredients:
- all purpose flour
- baking soda
- baking powder
- salt
- salted butter (or unsalted if you prefer)
- granulated sugar
- eggs
- sour cream (or vanilla Greek yogurt)
- lemons (zest and juice)
- fresh blueberries (or frozen)
To make the bread preheat the oven to 350 degrees. Spray a loaf pan with baking spray and set aside.
In a large bowl combine the flour, baking soda, baking powder, and salt. Place sugar, lemon zest, and eggs into another large mixing bowl and beat with a whisk until combined. Whisk in sour cream, lemon juice, and butter.
Add the flour mixture to the butter and sugar mixture and mix until well combined. Gently fold in the blueberries. Pour into the prepared pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
This bread is fantastic! It’s moist and has bright lemon flavor and the bread is bursting with sweet blueberries.
How do you store this bread?
If you are keeping the bread in the loaf form I suggest wrapping it with plastic wrap and keeping it on the counter for up to 3 days. You can also slice it into pieces and put the pieces in between parchment paper in an air tight container for up to 3 days.
Can you freeze this bread?
You can freeze the bread whole or in slices. Simply wrap the bread in plastic wrap or wrap each slice in plastic wrap then put in a freezer bag. Freeze for up to 6 months. When ready to thaw place the bread on the counter and thaw completely.
If you’ve tried my Lemon Blueberry Loaf or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Lemon Blueberry Loaf
Equipment
- 1 loaf pan
Ingredients
- 1 1/2 c. flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 t. salt
- 2 lemons zested and juiced
- 1 cup white granulated sugar
- 2 large eggs at room temperature
- 1/3 c. low fat sour cream
- 4 Tablespoons butter melted and cooled
- 1 c. fresh blueberries
Instructions
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
- In a medium mixing bowl combine the flour, baking powder, baking soda, and salt.
- Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the mixture is a light lemon color and thickened. Whisk in sour cream, 2 tablespoons of lemon juice, and butter.
- Mix in the flour mixture in two additions. After it is well combined pour in the butter and mix well. Gently stir in the blueberries.
- Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
- Remove the bread from the pan and cool on a wire rack.
Notes
- Baked Key Lime Pie Donuts from Jolene’s Recipe Journal
- Browned Butter Carrot Cake Scones from The Spiffy Cookie
- Keto Waffles from Art of Natural Living
- Lemon Blueberry Quick Bread from Hezzi-D’s Recipe Box
- Mimosa Muffins from Cheese Curd In Paradise
- Mixed Berry Lemon Bread from A Day in the Life on the Farm
- Tea Party Charcuterie Letters from For the Love of Food
- Vegan Strawberry Cream Cheese from Cindy’s Recipes and Writings
This lemon bread is so packed with blueberries! It looks so delicious and I like the tip about the flour to prevent the blueberries from sinking.
I always make 2 loaves of quick bread intending to freeze one but they never seem to make it in there. This one wouldn’t either!
Love this flavor combo–and pretty too!
Look at all those berries! I’d love this warm with a cup of tea!
Great minds Heather. Lemon Bread is always a perfect Spring Sweet Treat. Thanks so much for hosting again this year.