Lemon Blueberry Quick Bread
Published: November 30, 2023.
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Quick and easy to assemble, this Lemon Blueberry Quick Bread is moist, tender and bursting with plump, juicy blueberries and bright, citrusy lemon!
Blueberries are one of my favourite fruits to bake with. They’re rich in nutrients and antioxidants, so delicious and best of all? They taste like summer any time of year.
In this recipe, the tartness of the lemon works to balance the sweetness of the blueberries. The result is an out-of-this-world flavour combination that is as perfectly suited for lighter summer bakes as it is for holiday desserts through our colder months.
Tips for Making Lemon Blueberry Quick Bread
Made in one bowl, this lemon blueberry quick bread is super quick to put together with simple pantry ingredients and it freezes beautifully.
The olive oil and Greek yogurt are key to its thick, cakey-soft texture. If you don’t have Greek Yogurt, sour cream is a great alternative or replace it with apple sauce for a non-dairy option. You can use either fresh or frozen berries saved from the summer if you have them (see note below if using frozen fruit).
This recipe calls for two teaspoons baking powder. That may seem like a lot, but the loaf will settle a bit once it cools and using less will prevent your loaf from rising.
I highly recommend baking this lemon blueberry bread in a glass loaf pan like this one. I learned from my mother years ago that quick breads made with fruit are best baked in a glass pan. Dark metal pans heat faster contributing to a better rise and crispy, browned edges for things like cakes, pies and bread. Dense, moist bakes made with lots of fruit, however, take a little longer to cook to the centre and benefit from the slower heat conductivity of a glass baking pan. If you don’t have one, you can always tent your loaf with foil to help prevent the top and outer edges from over-baking.
5 More Favourite Quick Bread Recipes
Enjoyed warm or at room temperature, this lemon blueberry quick bread is a beautiful dessert, lighter breakfast or sweet treat. An easy, one-bowl weekend bake that will be the star of your next Sunday or holiday brunch!
Lemon Blueberry Quick Bread
Makes 8-10 servings. Prep time 20 minutes, cook time 65-75 minutes.
Ingredients:
2 large eggs, room temperature
Freshly squeezed juice of one large lemon (about 2 tablespoons)
½ cup full-fat Greek yogurt, room temperature
1 cup sugar
Zest of one lemon
½ cup extra-virgin olive oil (you can sub any other neutral vegetable oil or melted butter for a more buttery taste)
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon (3 grams) kosher or fine sea salt
1½ cups blueberries, divided
Turbinado sugar to finish
Instructions:
Preheat oven to 350°F (177ºC) and prepare parchment-lined 8½ x 4½-inch (1.5 litre) loaf pan.
In a large bowl, whisk together eggs, lemon juice and yogurt until smooth. Add sugar, lemon zest, oil and vanilla and continue whisking until well-integrated. Add flour, baking powder and salt and continuing to mix just until combined. Do not overmix. The batter will be thick and you should still be able to see bits of flour throughout. This will result in a lighter, fluffier texture.
Using a spatula or wooden spoon, fold in 1 cup of the blueberries turning just until evenly distributed.
Pour batter into loaf pan and smooth it out into the corners. Arrange remaining berries across the top and gently press them into the batter. Finish with a sprinkle of turbinado sugar.
Bake for 65-75 minutes until golden and a tester comes out dry. Remove pan from oven and let cool for 20 minutes. Using parchment edges, remove loaf from pan and transfer to a wire cooling rack. This loaf is delicious served at this point, still warm from the oven, with lots of butter. For a smoother cut, let cool completely before slicing and enjoy!
Notes:
To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
Frozen berries: Reminder to measure and add the blueberries straight from the freezer. Do not thaw or the juices will seep into the batter.
Storage: This loaf will keep well in an airtight container on the counter for 2-3 days, in the fridge for up to a week or frozen for up to 3 months.
