Lemon Blueberry Quick Bread (Recipe + Video)

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A golden-colored loaf of bread is in a clear glass loaf pan. The pan is lined with white parchment paper that drapes over the sides of the baking dish. The top of the bread is a perfect golden brown and it's studded with deep blue berries just under the surface. A small glass bowl filled with fresh blueberries and a fresh lemon sit on the side of the baking dish for decorations.

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!

A fresh baked loaf of lemon blueberry bread is cooling on a rack. Sparking sugar is visible on the top of the bread and deep blue berries are visible just under the surface of the crust.

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.

A fresh baked loaf of lemon blueberry quick bread is on a cooling rack and it's ready to serve. One slice of bread has been cut from the loaf exposing the dark blueberries baked all through the light yellow crumb.

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! 🍋🫐🩷

More Brunch Recipes:

Lemon Blueberry Quick Bread

Recipe by Marcelle at A Little Fish in the Kitchen Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



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.


  • 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


  • 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


  • *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


  1. Lemon and blueberry is such a perfect pairing! And in a quick bread makes that them much more delicious.

  2. 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!

  3. Blueberry and lemon are an amazing flavor pair and this loaf looks gorgeous! I would love to have a slice of it.

  4. 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.

  5. Lemon and blueberry are an absolute favorite flavor combo but I’ve never done them in a quick bread before!

  6. You can’t go wrong with quick breads for breakfast, brunch, or a snack! Blueberry lemon is always a favorite!

  7. Lemon and blueberry go great together. This quick bread is a game changer!

  8. Love the classic flavors of lemon and blueberries. Your loaf is simply gorgeous and baked up beautifully.

  9. One of my absolutely favorite flavor profiles.

  10. So beautifully golden and tender!

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