Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream; 1/4 cup vegetable oil; 1 large egg; 1 tablespoon lemon zest; 1 cup fresh or frozen blueberries

Highlighted under: Oven Planning

I absolutely love baking, and this Blueberry Lemon Quick Bread has become a staple in my kitchen. It's incredibly easy to whip up and bursts with fresh flavors that brighten any morning. The tartness of the lemon perfectly complements the sweetness of the blueberries, creating a delightful balance. Plus, the recipe comes together quickly, making it a perfect choice for busy days or impromptu gatherings. I can't resist a slice warmed up with a pat of butter—it truly is a delicious treat that everyone loves!

Created by

Violet Kingsley

Last updated on 2026-03-05T05:21:53.140Z

When I first made this Blueberry Lemon Quick Bread, I was surprised by how simple and satisfying it was. The bright lemon zest adds an aromatic lift to the bread, while the juicy blueberries bring that perfect pop of sweetness. Experimenting a bit, I found that using fresh blueberries gives the best flavor, but if they’re out of season, frozen ones work just fine. Just remember to toss them in a bit of flour before adding them to the batter to prevent sinking!

Each time I bake this bread, my kitchen fills with an irresistible aroma that makes it impossible to resist a warm slice right out of the oven. I recommend letting it cool completely before slicing for the best texture, but I'm often tempted to dig in while it's still warm! Whether enjoyed for breakfast or as a midday snack, it never fails to impress my family and friends.

Why You'll Love This Recipe

Refreshing lemon flavor with bursts of juicy blueberries
Quick and easy preparation, perfect for busy mornings
Deliciously moist texture that stays fresh for days

Understanding the Ingredients

The combination of sour cream and vegetable oil in this Blueberry Lemon Quick Bread plays a crucial role in achieving its moist texture. Sour cream adds tang and richness, while the oil keeps the bread tender. If you find yourself without sour cream, plain yogurt can be a suitable substitute, providing similar moisture and creaminess.

Incorporating fresh lemon zest not only enhances the flavor but also releases essential oils that impart a bright aroma. When grating the lemon, aim for just the yellow part of the skin to avoid any bitterness from the white pith. This zesty addition is what brings the whole loaf to life, balancing the sweetness of the blueberries magnificently.

Perfecting Your Technique

When combining wet and dry ingredients, it's essential to do so gently. Overmixing can lead to a dense quick bread instead of the light, fluffy texture you want. Mix just until the flour is incorporated and you see no dry streaks. Remember, a few lumps are perfectly fine; they’ll dissolve during baking.

For even baking, ensure your loaf pan is well-greased and that you use the correct size, typically 9x5 inches. This allows the bread to rise evenly. If you notice the edges browning too quickly during baking, you can tent the loaf with aluminum foil after about 30 minutes, which will help prevent over-browning while allowing the center to cook through.

Ingredients

For the Quick Bread

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup vegetable oil
1 large egg
1 tablespoon lemon zest
1 cup fresh or frozen blueberries

Instructions

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the sour cream, vegetable oil, egg, and lemon zest until smooth. Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

Add the Blueberries

Gently toss the blueberries with a tablespoon of flour in a small bowl. This helps prevent them from sinking in the batter. Fold the floured blueberries into the batter until evenly distributed.

Bake

Pour the batter into a greased loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Enjoy!

Pro Tips

For an extra touch, consider drizzling a lemon glaze over the cooled bread made from powdered sugar and lemon juice.

Storage and Make-Ahead Tips

This Blueberry Lemon Quick Bread can be made ahead and stored for up to four days at room temperature in an airtight container. For longer storage, consider slicing it and wrapping individual pieces tightly in plastic wrap. This makes it easy to grab a slice whenever you want a quick snack or breakfast.

If you wish to freeze the bread, it holds up remarkably well. Wrap the whole loaf or individual slices in plastic wrap, then place them in a freezer bag. It can be frozen for up to three months. To thaw, leave it at room temperature for a few hours, or reheat slices in the microwave for 15-20 seconds.

Serving Suggestions

Enjoy this quick bread as a stand-alone snack, or elevate it by serving warm slices with a spread of cream cheese or butter for added richness. A light dusting of powdered sugar adds a touch of sweetness and makes it visually appealing for brunch gatherings or special occasions.

For a fun twist, consider adding a glaze made from powdered sugar and lemon juice drizzled over the cooled loaf. This extra layer of tangy sweetness complements the blueberries and lemon zest beautifully, making it an even more delightful treat for guests.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used! Toss them in a bit of flour before adding them to prevent them from sinking.

→ How should I store the quick bread?

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this bread ahead of time?

Absolutely! You can bake it a day or two in advance and enjoy it later.

→ What can I substitute for sour cream?

Greek yogurt can be used as a substitute for sour cream for a similar texture and flavor.