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Bursting with fresh blueberries, this blueberry bread is a wonderful breakfast treat! You’ll love how easy it is to whip up and bake.
Are you always on the lookout for fresh blueberry recipes in the summertime? Me too!
Blueberry bread is one of my favorites for using up fresh berries. It’s no wonder, considering how much I love blueberry muffins.
Quick breads are such a great option for breakfast, snack time, or even dessert. They’re “quick” because they don’t require any rising time, you just mix and pop it into the oven.
Truly, I can’t resist a fruit-filled breakfast bread.
Tender and just sweet enough, this blueberry bread is so easy to make. It’s sure to be one of your favorites too!
Ingredients for blueberry lemon bread
Blueberries – I recommend fresh blueberries for this recipe, though you can also use frozen blueberries, if you like. Make sure to thaw them completely and pat dry.
Fresh blueberries should be plump with smooth, unbroken skin. They should be blue-black in color. Don’t be worried if they have a silvery coating, which is a normal coating called bloom.
Remove any stems from the berries, dried-out berries, or berries with mold.
Don’t forget to taste your berries, too! Blueberries can vary in sweetness, so you’ll want to check the flavor before using them in recipes.
Lemon – This recipe uses both lemon juice and lemon zest, though if you want less lemon flavor you can omit one or the other.
Make sure your lemon is at room temperature, which will help in getting more juice out of the fruit. You’ll get 2-3 tablespoons of juice from 1 lemon.
Use a microplane to zest the lemon before halving and juicing. I recommend a citrus juicer, juicing into a separate bowl to avoid any seeds getting into the batter.
Buttermilk – Instead of regular milk, this recipe calls for buttermilk. Trust me on this one, I’ve tried using regular milk and it’s just not the same!
If you don’t have buttermilk on hand, you can make your own buttermilk substitute.
Measure 1 tablespoon of white vinegar into a liquid measuring cup. Then, add milk to the 1-cup line. Stir, and let rest 5 minutes before using.
You’ll also need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Vegetable oil, or melted butter
- Pure vanilla extract
How to make blueberry bread
Preheat the oven to 350°F and lightly coat a 9×5-inch loaf pan with nonstick spray.
In a large bowl, combine flour, sugar, lemon zest, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together buttermilk, oil, lemon juice, eggs, and vanilla extract.
Pour the wet ingredients into the dry, stirring until no dry bits remain. Make sure to scrape the sides and bottom of the bowl to incorporate all of the flour mixture, but don’t overmix.
Toss the blueberries with a spoonful of flour to coat. This will help prevent the berries from bleeding into the batter.
Fold the blueberries into the batter, then pour into the prepared baking pan.
If you want to ensure even disbursement of berries in the batter, add 1/3 of the plain batter to the pan, then mix the blueberries into the remaining batter and pour on top.
Bake the blueberry bread for 60-70 minutes.
To test for doneness, use a cake tester or toothpick and insert it into the center of the loaf. If the tester comes out clean, it is done. (If you stick it into a blueberry, just clean it off and try again!)
Let the blueberry bread cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely.
While it’s tempting to grab a slice while it’s still warm, quick breads like this blueberry bread will slice more easily once cooled. It will also help prevent any gummy texture that can result from cutting into hot bread.
Plus, quick breads taste even better the next day, so hold off!
Can I make muffins with this quick bread recipe?
Want to make muffins instead? This recipe can be converted for muffins!
To make muffins instead of quick bread, turn the oven to 400°F instead of 350°F. Line a muffin tin with papers or coat with nonstick spray.
Fill the muffin cups ¾ full and bake for 22-25 minutes, until a toothpick inserted into the center comes out clean.
Want to customize your blueberry loaf? Try one or a few of these options.
Add a topping such as a sweet icing or streusel crumb topping. Make sure to add the streusel before baking, while the icing should be added after the bread has completely cooled.
Add spices like ground cinnamon, ground cardamom, ginger, or your favorite baking spice blend.
Use mashed banana in place of the oil.
Quick breads will keep, well wrapped, at room temperature for 3-5 days.
If your kitchen is warm or humid, or you want your bread to last longer, store it in the refrigerator.
Quick breads also freeze well! You can freeze the entire loaf, or individual slices.
Wrap the blueberry bread well in plastic wrap or foil, then tuck into a freezer-safe container. Quick bread is best enjoyed within 3 months of freezing.
Thaw whole loaves overnight in the refrigerator. Individual slices can be unwrapped and popped into the microwave for about 30 seconds.
Other quick bread recipes you’ll love
- Classic Zucchini Bread
- Cardamom Tea Loaf
- Loaded Beer Bread
- Chunky Monkey Banana Bread
- Pumpkin Persimmon Bread
This lemon blueberry loaf is such a treat when blueberries are at their best! Make a loaf today and watch it disappear.
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 2 1/2 cups all-purpose flour, plus 1 tablespoon for dusting blueberries
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Zest and juice of 1 lemon
- 1 cup buttermilk
- 1/2 cup vegetable oil, or melted butter
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cup fresh blueberries, washed and patted dry
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and/or coat with nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
- In another bowl, whisk together lemon juice, buttermilk, oil, eggs, and vanilla. Pour into the dry ingredients and mix just until no dry bits remain.
- Toss the blueberries with 1 tablespoon of flour to lightly coat, then fold berries into batter. Pour batter into prepared loaf pan.
- Bake for 60-70 minutes, until a tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
Tried it today. 4/5. I think I will tweak it a little next time. Used half oil/half applesauce to reduce fat. Might try butter instead of oil. Opinions? Also, did not find in the recipe when to add the lemon juice so I added at the end. I think it made it a little too tart bc the lemon was very large and got several tbsp juice. Maybe too much? Really good recipe for potlucks or sharing with friends 😉
Hi Julia, thanks for trying the recipe! Butter should work in place of the oil; I would use it melted in this recipe. Thank you for catching that error with the lemon juice! It should be added with the other liquids; I’ve corrected that in the recipe. Lemons will have 2-3 tablespoons of juice so it definitely depends on how tart you like the bread as well as the flavor of your blueberries.