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    Home » Recipes » Breads » Quick Breads

    Lemon Blueberry Quick Bread

    Published by Melissa on June 4, 2017 | Updated November 12, 2022 | 60 Comments

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    A moist, rich, delicious lemon blueberry quick bread baked in mini loaf pans; kind of a cross between a blueberry muffin and a blueberry coffee cake. 

    A moist, rich, delicious lemon blueberry quick bread baked in mini loaf pans; kind of a cross between a blueberry muffin and a blueberry coffee cake.

    My family is crazy about my lemon blueberry coffee cake, so I couldn’t resist turning it into a quick bread that’s quicker and easier to make. I baked the lemon blueberry quick bread in mini loaf pans, which reduces the cook time. 

    In fact, I love the mini loaf pans so much I almost never make quick bread in a large loaf these days. They’re easier to share, or tuck a loaf or two in the freezer for another day.

    Lemon Blueberry Quick Bread in Mini Loaf Pans

    This bread is load with blueberries. The batter is thick so you don’t need to worry about the blueberries sinking to the bottom.

    It has a bright lemon flavor and a crunchy streusel topping with makes it pretty much irresistible.

    Lemon-Blueberry-Quick-Bread-With-Streusel-Topping. Kind of a cross between a blueberry muffin and a blueberry coffee cake.

    My daughter makes this lemon blueberry quick bread often and she thought it was time I shared it again with some updated pictures. She serves it with scrambled eggs for breakfast one morning, and then tucks a couple loaves in the freeze for another day. So smart.

    A moist, rich, delicious lemon blueberry quick bread baked in mini loaf pans; kind of a cross between a blueberry muffin and a blueberry coffee cake.
    Print Recipe Pin Recipe Rate this Recipe
    4.52 from 99 votes

    Lemon Blueberry Quick Bread

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breads
    Servings: 4 mini loaves
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Chicago Metallic Commercial II Non-Stick Mini Loaf Pans, Set of 4
    • Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
    • OXO Good Grips 9-Inch Whisk

    Ingredients

    • 2 cups all purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 tablespoon lemon zest
    • 1 cup sugar
    • ½ cup 1 stick unsalted butter, softened
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ cup whole milk
    • 1 ½ cups blueberries fresh or frozen

    Streusel Topping

    • ⅓ cup sugar
    • 3 tablespoons all-purpose flour
    • 2 tablespoons butter melted

    Instructions

    • Preheat oven to 350°. Spray four mini loaf pans (5 ¾ x 3 ¼ x 2 ¼) with non-stick cooking spray with flour.*
    • Prepare streusel topping and set aside.
    • In a small bowl, whisk together flour, baking powder and salt and set aside.
    • In a large mixing bowl, combine sugar and lemon zest. Add butter and beat until light and fluffy. Add eggs, vanilla and milk.
    • Add flour mixture and mix just until combine. Stir in blueberries.
    • For the streusel crumb topping, in a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.
    • Spread batter evenly into prepared pan. Sprinkle with crumb topping.
    • Bake for 30 – 35 minutes or until a toothpick comes out clean. An internal temperature of about 205°.

    Notes

    *You can use a 9×5-inch loaf pan if you prefer. The cook time will be 45 to 55 minutes.

    More quick bread recipes you might like:

    Peanut Butter Chocolate Swirl Bread Recipe from Barbara Bakes

    Peanut Butter Chocolate Swirl Bread

    Featured Image for post Streusel Topped Chocolate Chip Banana Bread

    Streusel Topped Chocolate Chip Banana Bread

    Snickerdoodle Bread in loaf pans

    Snickerdoodle Bread

    Pin It:
    Lemon-Blueberry-Quick-Bread-Collage

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Aditi

      December 13, 2022 at 6:52 pm

      5 stars
      I have never used frozen blueberries before but plan on using them for this recipe. Do i thaw and dry them before usung? Also, what if they are sour? Can we coat them in sugar and then add?

      Reply
      • Melissa Griffiths

        December 14, 2022 at 1:21 pm

        They should be fine if they are a little tart and no, you just throw them in frozen, no issues there.

        Reply
    2. Roxanne

      November 03, 2022 at 8:45 am

      Hello Ladies 🙂 I was looking for a 4 loaf mini pan bake time and found your site. Tks

      Question: your blueberry recipe tho, at the end #8 is missing and #9 says to mix the strus topping. Now, wouldn’t you be baking the loaves with the topping applied already? as the flour would be raw. tks

      Reply
      • Melissa Griffiths

        November 12, 2022 at 12:18 pm

        Thank you for taking the time to bring that to our attention! We have been moving recipes into a new “recipe card” which digitally formats them for viewing and printing and I think this one just got jumbled up. It’s all fixed now! We appreciate the help on that.

        Reply
    3. Peg

      May 11, 2022 at 12:40 pm

      Can I use 2% milk instead of whole milk without it negatively affecting the recipe?

      Reply
      • Barbara Schieving

        May 11, 2022 at 5:31 pm

        Hi Peg – yes, it will still work well. I occasionally sub 1% if it’s all I have. Enjoy!

        Reply
    4. susan papciak

      March 24, 2022 at 3:03 am

      Could I make this in a wilton 8 loaf pan?

      Reply
      • Barbara Schieving

        March 24, 2022 at 4:11 am

        Hi Susan – yes, just don’t fill the pan more than 2/3’s full.

        Reply
    5. Barbara Douglas

      July 11, 2020 at 11:44 am

      Can I substitute the unsalted butter for regular salted butter and maybe decrease the 1/2 tsp. salt the recipe calls for? Thanks,

      Reply
      • Barbara Schieving

        July 11, 2020 at 1:47 pm

        Hi Barbara – yes, that will work great.

        Reply
    6. Ashley

      March 16, 2020 at 2:53 pm

      can i use almond milk instead of milk?

      Reply
      • Barbara Schieving

        March 16, 2020 at 9:39 pm

        Hi Ashley – I haven’t tried it, but I think it will work well.

        Reply
    7. Teresa Malacki

      November 14, 2019 at 5:45 am

      Barbara
      I made the mini blueberry muffins last night and they were delicious. Will they be just as good if I make ahead and freeze?

      Reply
      • Barbara Schieving

        November 16, 2019 at 10:13 am

        Hi Teresa – the topping isn’t quite as good when it’s frozen and thawed, but I do it all the time and it’s delicious.

        Reply
    8. Shweta Rai

      February 17, 2019 at 12:55 am

      Can I still use this recipe for a normal size loaf pan? Would it call for a change in temperature or time to cook?

      Reply
      • Barbara Schieving

        February 17, 2019 at 9:01 am

        Yes, you can – I’ve updated the recipe with instruction for using a full-size loaf pan. Enjoy!

        Reply
        • Shweta

          September 14, 2019 at 2:14 pm

          I made it today 😊… baked them as muffins though… accordingly regular size 12 muffin… can’t attach the picture unfortunately. It looked so good… can’t wait to try it! Thank you so much

          Reply
          • Barbara Schieving

            September 14, 2019 at 2:46 pm

            Great! So glad you loved them and they were picture perfect. If you’re on Instagram post a picture and tag me 🙂

            Reply
            • Shweta

              September 16, 2019 at 12:23 pm

              Sure! What’s your gram handle?(how do i find you?)

            • Barbara Schieving

              September 16, 2019 at 4:08 pm

              BarbaraBakes – https://www.instagram.com/barbarabakes/

    9. Nissa Chichester

      January 15, 2019 at 4:27 pm

      Barbara, I have been making this recipe for about a year now, whenever blueberries are available at Costco. My friends and family thank you and so do I, absolutely DELICIOUS!!!!

      Reply
      • Barbara Schieving

        January 15, 2019 at 4:31 pm

        That’s great – thanks Nissa!

        Reply
    10. Kathy

      November 26, 2018 at 12:57 am

      I’ve never made streusel topping before.  You list sugar, flour and butter twice in the ingredients. Which measurements are for the bread and which are for the topping?

      Reply
      • Barbara Schieving

        November 26, 2018 at 5:43 am

        Hi Kathy – I’ve updated the recipe so it’s clearer. Enjoy!

        Reply
    11. Peggy

      September 26, 2018 at 12:03 pm

      I not sure what went wrong but, I made this recipe today, making sure I would not miss any of the ingredients, followed the instructions exactly, and sorry to say, it was a disaster. The dough was extremely thick, so thick in fact that it couldn’t even be spread into the pans.
      It broke my heart to have to toss out good, expensive blueberries as well as all the other ingredients this recipe called for.

      Reply
      • Barbara Schieving

        September 26, 2018 at 12:11 pm

        Hi Peggy – sorry you had problems with the recipe. Sounds like you may have inadvertently used more flour than the recipe called for.

        Reply
      • Nissa Chichester

        January 15, 2019 at 4:20 pm

        Peggy this batter is extremely thick!! The first time I made it I thought I too had made a mistake but I went ahead and baked those little loaves up….Delicious one of my family’s favourite. Good luck, worth trying again!

        Reply
      • Beckie B

        June 19, 2019 at 9:53 am

        My daughter made this for her FFA farmer’s market. It was a hit! She had rave reviews & sold out.

        Reply
    12. elisabeth

      August 21, 2018 at 3:47 pm

      These look amazing…baking me a batch tonight! Will also try out your other recipe versions and share your website alongside the pics of my mini breads!

      Reply
      • Barbara Schieving

        August 21, 2018 at 4:48 pm

        Great – thanks Elisabeth! Enjoy 🙂

        Reply
    13. Carolyn R

      April 25, 2018 at 7:10 pm

      I made the lemon blueberry quick bread today and they came out great!  Just the right amount of sweetness and mild taste of lemon.  I had to cook mine for 40 minutes till the tester came out dry, but even so, they weren’t too brown or too light – Just Perfect!  Thanks for the recipe.

      Reply
      • Barbara Schieving

        April 25, 2018 at 7:42 pm

        Thanks Carolyn! Glad it was a hit 🙂

        Reply
    14. Carol

      September 26, 2017 at 2:54 pm

      If you use frozen blueberries, do you need to thaw them first before adding to batter? Thanks.

      Reply
      • Barbara Schieving

        September 26, 2017 at 4:37 pm

        Hi Carol – no, you’ll want to add them frozen and increase the cook time slightly.

        Reply
        • Carol

          September 26, 2017 at 5:02 pm

          Thank you. Can’t wait to try these. They look so good.

          Reply
    15. Darlene

      June 05, 2017 at 1:22 pm

      This looks sooooooo good.

      Reply
      • Barbara Schieving

        June 05, 2017 at 8:46 pm

        Thanks Darlene – I hope you’ll give them a try.

        Reply
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