Lemon Blueberry Quick Bread
This Lemon Blueberry Quick Bread is easy to make, and it’s packed with flavor! A slice of this quick bread makes for a great mid-morning snack!
I’ve been searching for ways to mix up Robbie’s snacks at kindergarten lately. His school provides lunch, but they ask us to pack 2 snacks a day for him. No problem. Well at least not at first. After a while, we began running out of ways to mix up his snacks. That’s when I realized that a quick bread would make for a great snack…for Robbie and for me!
This Lemon Blueberry Quick Bread is super easy to make. After all, ‘quick’ is part of the title! Just mix the dry ingredients together, mix the wet ingredients together, stir it all up and send it off to the oven. Easy peasy lemon squeezy – literally!
I will admit that this Lemon Blueberry Quick Bread does take a bit of time to bake. I don’t mind that part as I am off doing other work while this bread bakes in the oven. And about halfway through the baking time, you’ll notice that your house smells amazing. Bonus!
Lemon Blueberry Quick Bread
I used frozen wild blueberries for this recipe as I had a bag tucked away in the back of the freezer. However, fresh blueberries can be used in this recipe, too. We pick a bunch of blueberries every summer at a local farm and then freeze them in smaller bags. (Unfortunately, we just polished off the last of those berries, so I went with store-bought frozen berries here instead.)
This Lemon Blueberry Quick Bread is packed with both blueberry and lemon flavor. The tartness of the lemon works quite well with the sweetness of the bread combined with the brightness of the blueberries. I’m all about delicious quick bread recipes, and this one is a keeper!
Unlike sandwich breads and pizza doughs, quick breads are just that – quick. They are leavened with baking powder and/or baking soda instead of yeast. As a result, the baking process for quick breads is much faster than traditional breads. Quick breads are a broad category that includes muffins, scones, cornbread, banana bread and biscuits.
The cool thing about quick breads is that you can often use the same base recipe and just adjust the seasonings and flavors as desired. The texture of this Lemon Blueberry Quick Bread is a good one! In fact, you could use this base recipe and make dozens of different variations. I’m thinking strawberry + lemon could be a fun combination. Or perhaps raspberries instead? Start by making this lemon + blueberry version, but then get creative – that’s the fun part about baking at home!
Another twist here would be to whip up a simple powdered sugar glaze to drizzle over this bread. In truth, I don’t think it needs it…but then again, I’m never one to turn down a good glaze!
Storing Leftover Quick Bread
To store leftover quick bread, just place it in an airtight container at room temperature for up to 5 days. I particularly enjoy toasting leftover slices with a bit of butter.
Quick breads can also be frozen. I recommend wrapping the entire loaf (or leftover unsliced portion of the loaf) in plastic wrap and then placing it in a freezer-safe bag for up to 3 months. Let thaw at room temperature.
If you’re looking for a tasty afternoon snack, then put this quick bread on the list. When I asked Robbie how he liked the taste of his kindergarten treat, he gave me two thumbs up. I hope you agree! Happy baking!
Did you make a loaf of this Lemon Blueberry Quick Bread at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Lemon Blueberry Quick Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted
- ¾ cup sour cream
- ½ cup milk
- 2 large eggs
- 3 Tbsp lemon juice
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- 1½ cups blueberries fresh or frozen
- Preheat oven to 350°F.
- Spray a 9”x5” loaf pan with nonstick baking spray; set pan aside.
- Using a large bowl, add flour, sugar, baking powder and salt; stir until well combined.
- Using a separate bowl, add melted butter, sour cream, milk, eggs, lemon juice, lemon zest and vanilla extract; stir until well combined.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
- Fold in the blueberries.
- Transfer batter into prepared loaf pan.
- Bake for 65 minutes, tent with foil and then continue baking for 20 more minutes, or until a toothpick inserted into center of bread comes out mostly clean.
- Let bread cool in pan before removing.
Looking for more easy quick bread recipes? Check out some of these other favorites, too:
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cant wait to make this soon for me can i use vegan butter / coconut cream and oat milk i never had lemon blueberry quick bread before perfect for my office snacks love your recipes as always brightens up my day everyday after work
Yes – I hope you give this bread a try, Ramya! It’s super flavorful. I don’t have much experience with vegan substitutes, so you’ll have to let me know how it turns out! 🙂
Superb idea for kids’ snack! I’m always racking my brain for nut-free snacks to pack for the boys … but this totally fits the bill! Great recipe, David!
The nut-free really throws a wrench into things, doesn’t it, Michelle? This bread would be a fun and tasty snack! It’s not exactly healthy, but then again everything is ok as long as it’s in balance!
I’ve got a fabulous idea for you, David. On the weekends, you should bake 5 or 6 loafs of different quick breads, from savoury to sweet, and they would be enough for snacks throughout the week (Unless they disappear before Monday…we should acknowledge the risks LOL). Anyway, the combination of blueberries and lemon is wonderful, and this bread looks terrific! Will you bake for me, filled with dulce de leche, please? 🙂
Hmmm, I like your plan, Ben. A different snack for every day of the week! Now the problem, of course, is one that you already identified. I would probably eat them all before we got to Monday! Also, I like your idea of dulce de leche quick bread. You should make that!!
This blueberry and lemon combination sounds good! I even like that you added sour cream, I have never thought of adding that before to my bread recipes!
Sour cream is a great trick for keeping the bread moist and delicious, Ana. I do hope you like this one – it was a HUGE hit here in our house!
This is just the type of snack I need too! This bread is jam packed full of blueberries. I love blueberries and lemon together. Such a great combination!
I love quick breads with blueberries – they look cool, and they taste great, too! The lemon in this one really helped balance it out. Thanks, Kathy!!
Now I want this for the cup of coffee I am holding now.
Oh, this quick bread is fantastic with a cup of coffee, Raymund – I can say that from personal experience! 🙂
lemon and blueberries? what a winner!
Thanks, Sherry – I do love this quick bread. It’s easy and flavorful!
Blueberries and lemon, they are a match made in heaven for sure. Not only do the flavors blend so beautifully, but they also give this quick bread recipe a gorgeous look. Such eye appeal! I’m a true fan of sour cream in baked goods as well. I love how it adds moisture without thinning the batter. So lovely! Can’t wait to throw this in the oven.
I totally agree, Kristy – lemons and blueberries do pair so well together. And I also love quick breads…so this combo really worked well. That bread didn’t last long around here!! 🙂
Great recipe. Turned out quite lovely. Saving this for my daughter. She is about the blues. :)) Thanks!
I’m so glad you enjoyed this recipe, Nancy – it’s one of our favorites here! Cheers!