Moist Lemon Blueberry Quick Bread Recipe Easy Homemade Perfect Quick Bread

Let me tell you, the scent of fresh lemon zest and sweet blueberries mingling in the oven is enough to make anyone’s mouth water. The first time I baked this moist lemon blueberry quick bread, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It all started years ago, when I was knee-high to a grasshopper, watching my grandma whip up something similar every summer. I thought it was the perfect blend of tart and sweet, with a crumb so tender it felt like a warm hug.

Honestly, I wish I had discovered this recipe sooner. I stumbled upon it during a rainy weekend when I wanted a quick, comforting bake without fussing over complicated steps or fancy ingredients. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This lemon blueberry quick bread quickly became a staple for weekend breakfasts, potlucks, and even a sweet little gift for neighbors. You know what? It feels dangerously easy but totally impressive, perfect for brightening up your Pinterest cookie board or just treating yourself on a lazy afternoon.

After testing it multiple times—in the name of research, of course—it’s clear this recipe is a keeper. It’s the kind of quick bread you’ll want to bookmark, because it’s pure, nostalgic comfort that never gets old.

Why You’ll Love This Recipe

This moist lemon blueberry quick bread isn’t just your average loaf—here’s why it’s a crowd favorite and a personal go-to:

• Quick & Easy: Comes together in under 15 minutes of prep, perfect for busy mornings or last-minute baking urges.
• Simple Ingredients: No need to hunt for fancy items; pantry staples and fresh lemons plus blueberries do the trick.
• Perfect for Any Occasion: Whether it’s brunch, a picnic, or a cozy afternoon coffee break, this bread fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the bright lemon flavor balanced with juicy blueberries.
• Unbelievably Delicious: The crumb stays tender and moist, with just the right zing from the lemon and bursts of blueberry sweetness.

What makes this quick bread stand out is the subtle twist of blending a bit of sour cream into the batter, which keeps the crumb soft and moist without weighing it down. Plus, a light lemon glaze brushed on top adds that perfect glossy finish and extra zing. Trust me, this isn’t just another lemon blueberry bread—it’s the best version you’ll find, tested and perfected through many kitchen experiments.

Take it from someone who’s made this loaf countless times: you close your eyes after that first bite, savoring the balance of tart and sweet. It’s comfort food with a fresh, tangy twist, ideal for impressing guests or just making your day a little brighter without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most items are pantry staples, with fresh lemons and blueberries adding that seasonal pop.

• All-purpose flour – 2 cups (240 g), the base for a tender crumb.
• Baking powder – 2 teaspoons, to help the bread rise nicely.
• Baking soda – ½ teaspoon, works with the acidic ingredients for lift.
• Salt – ½ teaspoon, to balance flavors.
• Granulated sugar – ¾ cup (150 g), for just the right sweetness.
• Unsalted butter – ½ cup (113 g), melted and slightly cooled (adds richness).
• Eggs – 2 large, room temperature (helps bind and enrich).
• Sour cream – ½ cup (120 ml), for moisture and tenderness.
• Fresh lemon juice – 3 tablespoons, freshly squeezed for bright flavor.
• Lemon zest – From 2 medium lemons (adds aromatic zing).
• Fresh blueberries – 1 ½ cups (225 g), washed and patted dry (frozen can be used but fresh is best).
• Vanilla extract – 1 teaspoon, to round out flavors.

For the lemon glaze:

• Powdered sugar – 1 cup (120 g), sifted.
• Fresh lemon juice – 2-3 tablespoons, to reach desired glaze consistency.

If you want to try a gluten-free version, I recommend swapping the all-purpose flour with a 1-to-1 gluten-free baking flour blend. For a dairy-free option, use coconut yogurt instead of sour cream and a plant-based butter substitute. I personally like using Kerrygold butter for the best creamy texture and simple organic eggs for freshness.

Equipment Needed

• Loaf pan: A standard 9×5 inch (23×13 cm) loaf pan works perfectly. I’ve tried glass and metal pans; metal tends to give a crisper crust.
• Mixing bowls: One large for dry ingredients, one for wet.
• Whisk and spatula: For combining ingredients smoothly without overmixing.
• Zester or microplane: To get fresh lemon zest, which really makes a difference.
• Measuring cups and spoons: Accuracy matters here for balance.
• Cooling rack: Helps the bread cool evenly so the crust stays just right.

If you don’t have a zester, a fine grater works in a pinch. For loaf pans on a budget, non-stick aluminum versions are great and easy to clean. I always make sure to grease and flour the pan well to prevent sticking, especially when using fresh berries.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C). Grease and flour your 9×5 inch loaf pan, or line it with parchment paper for easy removal. This step takes about 10 minutes but sets you up for success.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups (240 g) of all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisking ensures even distribution and a light crumb.
3. Prepare wet ingredients: In another bowl, whisk ¾ cup (150 g) granulated sugar with ½ cup (113 g) melted butter until smooth. Add 2 large eggs one at a time, whisking well after each. Stir in ½ cup (120 ml) sour cream, 3 tablespoons fresh lemon juice, lemon zest from 2 lemons, and 1 teaspoon vanilla extract. This mixture will smell wonderfully bright and creamy.
4. Combine wet and dry: Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined—don’t overmix or the bread might turn dense. You want a lumpy batter that’s thick but pourable.
5. Fold in blueberries: Carefully fold in 1 ½ cups (225 g) fresh blueberries, being gentle so they don’t burst everywhere. If frozen, toss them in a bit of flour first to help prevent sinking.
6. Pour batter into pan: Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. This should take about 2 minutes.
7. Bake: Place in the oven and bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
8. Cool in pan: Let the bread cool in the pan for 10-15 minutes. Then transfer to a cooling rack to cool completely before glazing.
9. Make the glaze: Whisk 1 cup (120 g) powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. Adjust consistency if needed—thicker glaze drizzles slower.
10. Glaze the bread: When the bread is completely cool, drizzle the lemon glaze over the top. Let it set for about 15 minutes before slicing to avoid messy cuts.

Pro tip: Keep an eye on baking time as ovens vary. If you notice the bread is browning too fast, adjusting the rack lower or covering with foil helps. That tender, moist crumb with tiny pockets of lemon and blueberry is your cue it’s done!

Cooking Tips & Techniques

Getting this lemon blueberry quick bread just right is all about balance and timing. Here’s what I’ve learned through trial and error:

• Don’t overmix the batter. Overworking the flour develops gluten, which makes the bread tough. Fold gently until you don’t see dry flour.
• Use fresh lemon zest and juice. Bottled lemon juice just doesn’t have the same punch. The zest adds oils that give that bright aroma and zing.
• Pat blueberries dry. Too much moisture from wet berries can make the batter watery, affecting texture and baking time.
• Room temperature eggs and sour cream. This helps the batter come together smoothly and bake evenly.
• Test doneness with a toothpick. Insert in the center; a few moist crumbs are okay, but no wet batter.
• Timing your glaze. Wait until the bread is completely cool; warm bread will melt the glaze and make it runny.

Multitasking tip: While the bread bakes, clean up your bowls and prep the glaze ingredients. Saves time and keeps your kitchen tidy!

Variations & Adaptations

Want to switch things up? Here are some ideas I’ve tried or recommend:

• Gluten-Free Version: Use a gluten-free 1-to-1 baking flour blend. The texture remains moist and tender but may be a bit denser.
• Vegan Adaptation: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), use coconut yogurt instead of sour cream, and swap butter for coconut oil.
• Seasonal Fruit Swaps: In summer, fresh raspberries or blackberries work beautifully. In fall, try diced apples with a pinch of cinnamon instead of blueberries and lemon.
• Lemon Poppy Seed Boost: Add 1 tablespoon poppy seeds to the batter for a nutty crunch and pretty speckled look.
• Extra Moisture: For a richer loaf, swap half the sour cream with Greek yogurt. This adds tang and creaminess.

Personally, I once added a handful of chopped toasted almonds on top just before baking—gave a lovely crunch and nutty aroma that my family adored.

Serving & Storage Suggestions

This lemon blueberry quick bread is best served slightly warm or at room temperature. A thick slice with a pat of butter or cream cheese is pure bliss. It pairs wonderfully with a cup of hot tea, coffee, or even a refreshing glass of iced lemonade for a full citrus experience.

To store, wrap the bread tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Thaw slices at room temperature or warm them gently in a toaster oven for that fresh-baked feel.

Reheating tips: Microwave a slice for about 15 seconds or warm in a 325°F (160°C) oven for 5-7 minutes. The lemon glaze softens a bit with warmth, adding to the luscious mouthfeel.

Flavors actually deepen after a day or two, so if you can wait (though I know it’s hard!), the bread tastes even better the next day.

Nutritional Information & Benefits

Nutrient	Per Slice (1/10th loaf)
Calories	220
Fat	9g
Carbohydrates	32g
Fiber	1.5g
Sugar	15g
Protein	4g

Thanks to fresh blueberries and lemon juice, this quick bread packs antioxidants and vitamin C, which contribute to immune support and skin health. The sour cream adds a little protein and helps keep the bread moist, while the moderate sugar level keeps it sweet but not over the top. This recipe can be adjusted for low-sugar diets by reducing sugar slightly or using natural sweeteners.

Note: Contains dairy, eggs, and gluten. For allergen-free adaptations, see the variations section.

Conclusion

So, why should you give this moist lemon blueberry quick bread a try? Because it’s one of those rare recipes that feels like a warm hug—simple, comforting, and full of fresh flavor. It’s incredibly forgiving, quick to whip up, and perfect for just about any occasion. Plus, it’s easy to tweak to your liking, whether you want it gluten-free, vegan, or packed with extra poppy seeds.

I love this recipe because it always brings smiles to my table, and I hope it becomes a family favorite for you too. Go ahead, grab those lemons and blueberries, and bake your way to some serious comfort food magic. When you do, come back and share your thoughts, tweaks, or photos—I’m all ears and excited to see your creations!

FAQs About Moist Lemon Blueberry Quick Bread

Can I use frozen blueberries instead of fresh?

Yes! Just toss frozen blueberries in a little flour before folding them in to prevent sinking. Baking time may be slightly longer due to added moisture.

How do I store leftover lemon blueberry quick bread?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.

Can I make this bread dairy-free?

Absolutely. Substitute sour cream with coconut yogurt and use a dairy-free butter alternative like coconut oil or vegan margarine.

What’s the best way to zest a lemon?

A microplane or fine grater works best. Avoid the white pith underneath the zest—it’s bitter.

Can I add nuts or seeds to this quick bread?

Yes, chopped walnuts, almonds, or poppy seeds are great additions. Add about ½ cup to the batter or sprinkle on top before baking for extra texture.

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