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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.
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4.51 from 101 votes

Lemon Blueberry Quick Bread

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breads
Keyword: baking, Breakfast, Dessert
Servings: 4 mini loaves
Author: Barbara Schieving


  • 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

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


  • 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°.


*You can use a 9x5-inch loaf pan if you prefer. The cook time will be 45 to 55 minutes.