Lemon Blueberry Quick Bread is a deliciously moist and fresh quick bread recipe loaded with blueberries and bright lemon flavor. The quick bread is the perfect addition to any brunch menu!

Lemon Blueberry Quick Bread

Lemon Blueberry Quick Bread is basically a delicious breakfast muffin, in sliceable bread form! In fact, you can use this recipe to make muffins if you’d like! Just divide the batter up amongst muffin tins instead of bread pans.

There is something so complimentary and fresh about the two flavors together, lemon and blueberry. They happen to be a favorite combination of mine! If you haven’t already, you definitely need to check out this Lemon Blueberry Jam! TA-DIE-FOR!

How to make Lemon Blueberry bread

Making this quick bread is not only fast because there is no yeast (so it doesn’t have to rise) but the batter comes together in just minutes!

First, we will cream together butter, sugar, eggs and Lemon Extract (this is found down the baking isle by the vanilla extract. We are not talking about lemon juice here.)

Then we will add in the dry ingredients; flour, baking powder and salt. If you want your bread to look more yellow and lemon-like, feel free to add a few drops of yellow food coloring.

Next we will take frozen blueberries that have been thawed and rinsed and fold them into the batter.

Equally divide the batter amongst two 8 inch bread pans.

Bake at 350° for about 45 minutes, or until golden brown and a toothpick comes out clean.

Can Lemon Blueberry Bread be frozen?

Yes, quick bread freezes extremely well. I would suggest letting the quick bread cool completely, slice and then freeze with parchment paper in between each slice or in individual zip top bags.

When reheating the quick bread, just pop it in the microwave for about 30 seconds. That should do the trick.

Can you make this Quick Bread recipe ahead of time?

Can I let you in on a little secret?? I actually like this quick bread better day two. *gasp!* I know! The longer the bread rests, the more moist it gets, the more the flavors blend. Mmmmm! Seriously, if you are thinking about making it ahead of time, DO IT! 24 hours beforehand is the perfect timeframe.

Just make sure to let the bread cool completely and then store in either an air tight container or a gallon sized zip top bag.

Easy Lemon Blueberry Quick Bread ingredients

Here’s what you’ll need to make Lemon Blueberry Quick Bread at home:

–1/2 cup butter

–1 1/2 cups sugar

–2 1/2 tsp lemon extract

–2 eggs

–3 1/2 cups flour

–1 tbsp baking powder

–1 tsp salt

–2 cups milk

–2 1/2 cups frozen blueberries thawed, rinsed

Instructions for making Lemon Blueberry Bread recipe

1. Preheat oven to 350°. Spray two loaf pans with non stick spray.
2. Using either an electric hand mixer or stand mixer, cream together the butter, sugar, lemon extract and eggs.
3. Add the flour, baking powder and salt to the bowl. Slowly start to incorporate the dry ingredients.
4. As the dry ingredients are being mixed into the butter mixture, slowly pour the milk into the batter.
5. Once all of the ingredients are incorporated, turn the speed up and whip the batter until extremely smooth.
6. Fold in the blueberries.
7. Divide the batter among two loaf pans.
8. Bake at 350° for 35-45 minutes or until golden. The loaves should pass the toothpick test before taking out of the oven.
9. Let cool completely before slicing or serving.

Lemon Blueberry Quick Bread

Lemon Blueberry Quick Bread is a deliciously moist and fresh quick bread recipe loaded with blueberries and bright lemon flavor. The quick bread is the perfect addition to any brunch menu!

Print Pin Rate

Course: bread, Breakfast, Quick Bread

Cuisine: American

Keyword: quick bread recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12

Calories: 351kcal

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 2 1/2 tsp lemon extract
• 2 eggs
• 3 1/2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 cups milk
• 2 1/2 cups frozen blueberries thawed, rinsed

Instructions

• Preheat oven to 350°. Spray two loaf pans with non stick spray.

• Using either an electric hand mixer or stand mixer, cream together the butter, sugar, lemon extract and eggs.

• Add the flour, baking powder and salt to the bowl. Slowly start to incorporate the dry ingredients.

• As the dry ingredients are being mixed into the butter mixture, slowly pour the milk into the batter.

• Once all of the ingredients are incorporated, turn the speed up and whip the batter until extremely smooth.

• Fold in the blueberries.

• Divide the batter among two loaf pans.

• Bake at 350° for 35-45 minutes or until golden. The loaves should pass the toothpick test before taking out of the oven.

• Let cool completely before slicing or serving.

Nutrition

Calories: 351kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 291mg | Potassium: 227mg | Fiber: 1g | Sugar: 30g | Vitamin A: 7.2% | Vitamin C: 3.6% | Calcium: 10.3% | Iron: 11%

Did your quick bread sink in the middle?

Here’s how to help your quick bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve overmixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.

Can lemon blueberry sweet bread be frozen?

I love freezing loaves of lemon blueberry bread! How you prepare sweet bread for freezing really depends on how long you intend to keep it frozen. If you just want to freeze it for a week or two, I’d wrap it in plastic wrap or foil and place the loaf in a large freezer ziplock bag. Most often, when I bake sweet bread to freeze it, I’ll bake mini loaves so that they fit in the ziplock bag easier. If you want to freeze it for 2-6 months, I’d wrap it more securely, making sure it’s airtight and wrapping it in a double layer of foil or plastic wrap, then placing it in a ziplock bag.

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