The Best Blueberry Lemon Quick Bread Recipe

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Two rectangular slices of lemon blueberry quick bread rest on a wooden cutting board. The cakes boast a crumbly topping and visible blueberry pieces. A yellow and white checkered cloth adds charm in the background, with a knife ready by its side.

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4.51 from 103 votes

The Best Blueberry Lemon Quick Bread Recipe

This blueberry lemon quick bread is exactly what you need when you’re craving something fresh and homey. Sweet wild blueberries and bright lemon zest come together in a tender, moist loaf that’s perfect with your morning coffee or as an afternoon pick-me-up.

Prep Time10

Cook Time30

Total Time40

Servings: mini loaves

Calories: 847kcal

Author: Melissa Griffiths

Equipment

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 cold butter

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.*
For the streusel crumb topping, in a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly. Set aside.
For the bread, 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.
Spread batter evenly into prepared pan(s). Sprinkle with streusel crumb topping.
Bake for 30 - 35 minutes or until a toothpick comes out clean. An internal temperature of about 205°.

Notes

Double-check your baking powder's freshness before starting - this recipe relies heavily on it for the perfect rise since it's a quick bread without yeast.
The color of your pan matters - darker metal pans will brown the crust more quickly than light-colored ones, so you may need to adjust baking time accordingly.
A sprinkle of coarse sugar on top of the streusel before baking adds an extra layer of crunch and a professional bakery finish.
If your blueberries are particularly juicy or large, cut them in half before folding them into the batter - this helps them distribute more evenly throughout the loaf.

Nutrition