Bread, in any form, is always welcome around here. Quick breads, in particular, are a regular menu item in my kitchen, they’re honestly some of my favorites things to bake! We’ve got a few tried and true favorite quick bread recipes, but we are always willing to extend that list with exciting new flavors.
I make this fluffy, Skillet Biscuit Bread very often for our big Sunday brunches or to go with a pot of chili or soup. It always gets gobbled up in hurry. We also never get tired of this Old-Fashioned Apple Quick Bread, it’s a family favorite breakfast treat, especially during the autumn months.
This flavorful Lemon-Blueberry Quick Bread is a recipe I began making last Spring. As usual, we were smack dab in the middle of lemon-flavored-everything-season at that time, and I was feeling inspired to make a simple lemon quick bread. It just sounded so good, y’all! I mixed and measured all the ingredients, and the lemon bread batter was ready to pour into the baking dish. On a whim, I decided to fold in a small measure of fresh blueberries that were lingering in my fridge. I’m so glad I remembered about the berries before it was too late.
A lemon quick bread sounded good, but lemon blueberry bread sounded amazing!
Lemon and blueberry are possibly the ultimate sweet and sour summer flavor combo, and this simple quick bread is just giving all the summer vibes, y’all. The tangy essence of lemon and the earthy sweetness from the blueberries creates a wonderful balance of flavors in this bread. Plus, the yellow and dark blue color contrast within the bread makes this little loaf really pretty too.
How to make lemon blueberry quick bread
For this quick bread, I use measures of self-rising flour, blueberries, sugar, eggs, vegetable oil, buttermilk, vanilla extract, and lemon juice and lemon zest. The quick bread bakes at 350° in an 8 x 4″ loaf pan for about an hour.
If you don’t have self-rising flour on hand, combine two cups of all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon of salt to use in it’s place. I’ve been using self-rising flour more and more often for baked goodies of all kind, it’s become a pantry staple ingredient in my home. Using it really does make the process of baking anything seem so much easier!
I’ve used both fresh and frozen blueberries to make this bread with perfect results each time. However, when using frozen berries a little bit of extra prep is necessary for success. When I use frozen blueberries, I allow them to thaw completely and then the berries must drain on a bed of paper towels for about 20 minutes. Excess moisture from the thawed berries could make the batter too thin to work, so I feel that draining them is always a good idea.
This flavorful lemon blueberry loaf is one that’s in our regular rotation now, we love it for breakfast or dessert… or sometimes both!
Happy baking, y’all! 🍋🫐🩷
This week I’m celebrating #BrunchWeek 2024 with a few of my talented blogging friends, please scroll down and check out their Monday brunch recipes too! I know you’ll be glad you did! The recipe for this simple and delicious Lemon Blueberry Quick Bread is my first contribution to this recipe sharing event, and I’ll share two more recipes this week! Look for new posts on Wednesday and Friday too! See you then, and happy brunching, y’all! – M
Save this recipe on Pinterest!
Check out one of my latest cooking videos! Subscribe to my YouTube channel for more easy recipe and live streams!
Enter your email address below to have all of my newest posts sent straight to your inbox! It’s a free service…never miss a recipe or an update, subscribe now!
More Brunch Recipes:
- Bacon, Egg, and Cheese Crepes from Hezzi-D’s Books and Cooks
- Cinnamon Roll Monkey Bread from A Day in the Life on the Farm
- Coffee Cake Donuts from Jolene’s Recipe Journal
- Fried Deviled Eggs from Cindy’s Recipes and Writings
- Lemon Blueberry Quick Bread from A Little Fish in the Kitchen
- Masala Papad from Magical Ingredients
- Mocha Latte Coffee Cake from Karen’s Kitchen Stories
- Simple French Toast Casserole with Apples from Blogghetti
- Sopes with Chorizo and Egg from Palatable Pastime
- Tex-Mex Breakfast Crepes from A Kitchen Hoor’s Adventures
- Virgin Strawberry Margarita from Art of Natural Living
Lemon Blueberry Quick Bread
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy1
loaf19
minutes55
minutesLemon and blueberry are possibly the ultimate sweet and sour summer flavor combo, and this simple quick bread is just giving all the summer vibes, y’all. The tangy essence of lemon and the earthy sweetness from the blueberries creates a wonderful balance of flavors in this bread.
Ingredients
2 cups self-rising flour
1 cup sugar
2 large eggs
1/2 cup vegetable or canola oil
3/4 cup buttermilk
1 tablespoon lemon zest
Juice of one medium lemon, or 3 tablespoons lemon juice
1-1/2 teaspoons pure vanilla extract
1 cup fresh blueberries *see notes
sparkling sugar for topping, if desired
Directions
- Preheat the oven to 350°. Spray one 8-1/2 x 4 size loaf pan with non-stick cooking spray and line with parchment paper; set it aside. In a large mixing bowl, combine flour and sugar. Set the bowl aside.
- In another medium-size bowl, beat the eggs and then add the oil, buttermilk, lemon zest, lemon juice, extract. Stir and mix well. Add buttermilk mixture to dry mixture and mix well with a wooden spoon. Run a whisk through batter to break up any large lumps, if necessary. Gently fold the blueberries into the batter.
- Transfer the batter to the prepared loaf pan. Sprinkle the top of the batter with sparkling sugar, if desired. Bake the lemon blueberry bread for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Transfer bread to to a cooling rack and allow to cool for 25 minutes. Remove from the baking dish and allow to cool completely before slicing.
- Enjoy with a fresh cup of coffee or tea!
Recipe Video
Notes
- *frozen blueberries can be used, but the berries must be thawed completely and allowed to drain on paper towels for 20 minutes prior to use. It’s important to drain as much excess moisture as possible from the thawed berries to prevent the batter from being too thin.
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish
Can a one for one non-gluten flour be used in place of the self-rising flour?
Hi Neal, hello and thanks for the comment! I have only made this quick bread with traditional AP flour so I can’t be 100% sure about the outcome with another type of flour. However, if the product you’re using says it can be subbed in cup for cup for AP flour, it should work just fine. I hope you enjoy the bread if you make it 🙂 Thanks so much for visiting.
Lemon and blueberry is such a perfect pairing! And in a quick bread makes that them much more delicious.
I’m always looking for recipes that use buttermilk and it’s looking like I’ll have a bumper crop of blueberries this year. Can’t wait to give this a try!
Hi Jolene, thanks so much! I hope you enjoy the quick bread!! 🙂
Blueberry and lemon are an amazing flavor pair and this loaf looks gorgeous! I would love to have a slice of it.
I would love to share it with you! Thank you, Radha!
I love this classic combo of flavors and the best part is this is a bread that can be eaten for breakfast, dessert, and to snack on.
Yes, it’s good at any time of the day!! Thanks so much, Lisa!!
Lemon and blueberry are an absolute favorite flavor combo but I’ve never done them in a quick bread before!
I hope you love it if you try it, Inger! Thank you for the comment!
You can’t go wrong with quick breads for breakfast, brunch, or a snack! Blueberry lemon is always a favorite!
Hi Heather, we think so too 🙂 Thank you!
Lemon and blueberry go great together. This quick bread is a game changer!
Hi Cindy, thank you so much!
Love the classic flavors of lemon and blueberries. Your loaf is simply gorgeous and baked up beautifully.
Hi Karen, thank you so much!
One of my absolutely favorite flavor profiles.
Hi Wendy, thanks for the comment!
So beautifully golden and tender!
Hi Angie! Thanks so much!! 🙂