This super quick and easy blueberry bread is moist, fluffy, whips up in no time, and is bursting with fresh or frozen blueberries- perfect for breakfast, a snack, or dessert!
Quick bread recipes like banana bread are already some of my favorite bakes. They are so quick and simple to prepare and can double up as breakfast or dessert. Now, this version adds zesty lemon and bright and juicy blueberries to the mix for a truly delicious lemon blueberry bread recipe.
Though it’s called a quick “bread,” this blueberry loaf bread (also called a blueberry loaf cake) is soft, moist, fluffy, and has a tender cake-like crumb. And all this recipe requires are just a couple of bowls, no special equipment, and 10 minutes of prep.
Once baked, the loaf is studded with flavorful blueberries, which contain fiber, antioxidants, and vitamins C, B6, and K. Combine that with an optional tangy lemon glaze for a moreish treat you can enjoy any time of the day, store over several days, or even freeze for later.
Best of all, there are several ways to adapt this recipe, including choosing from several toppings and add-ins (refer to the recipe card notes section!) and baking it in a loaf tin, Bundt pan, or muffin tray.
What Is Blueberry Bread Made of?
- Flour: I recommend using regular all-purpose flour, though it’s possible to use an all-purpose gluten-free flour blend (like Bob’s Red Mill or King Arthur’s) if needed.
- Blueberries: You can use fresh or frozen blueberries (no need to thaw, or they’ll become mushy).
Is there a difference between fresh and frozen blueberries? Nutritionally speaking, no. However, frozen berries tend to bleed more into the loaf.
- Milk: Use any full-fat milk, dairy or dairy-free. 2% milk should also work but avoid low-fat milk. For a more lemony flavor, replace 1-2 tablespoon of milk with fresh lemon juice.
- Vanilla extract: It’s best to use pure, natural vanilla extract to avoid an artificial/chemical flavor. For extra flavor, add a teaspoon of almond extract.
- Lemon zest: Just a small amount adds brightness and depth. Orange zest or lime zest would also work.
- Sugar: Regular sugar is great, but you can use raw cane sugar as a less refined option. It may be possible to use a sugar alternative like erythritol, too, but it could affect the texture of the homemade blueberry bread.
- Eggs: These will add structure and moisture. For a vegan version, you may be able to use chia or flax eggs instead, though I haven’t tried them.
- Oil: Use a neutral cooking oil, like vegetable oil or canola oil.
- Baking powder: To provide lift and help with the fluffy texture.
- Salt: Just a pinch to enhance the various flavors in this cake.
How to Make Blueberry Bread
This blueberry “quick” bread is named this way because it doesn’t require yeast for lift. That makes the process super quick – just mix the ingredients, transfer them to the pan, and bake!
Preheat the Oven
First, preheat the oven to 350°F/175°C.
Also, prepare a regular loaf pan (9×5 inches) by either lining it with parchment paper or lightly greasing it and sprinkling a small amount of flour in the pan.
Toss the Blueberries with Flour
If you’re using fresh blueberries, first rinse them and pat them completely dry.
Then, toss the berries in a tablespoon of flour. This should help keep the berries from sinking to the bottom of the loaf.
Not everyone seems to have luck with the flour method. An alternative would be to add 1/3 of the batter to the tin. Then fold the berries into the remaining batter and pour that in.
Mix the Batter
In a large mixing bowl, sift in all the dry ingredients (flour, sugar, baking powder, and salt) and stir/whisk.
In a separate bowl, whisk the wet ingredients (milk, oil, eggs, vanilla extract, and lemon zest).
Then, carefully pour the wet ingredients into the flour mixture, and mix until just combined. Make sure not to over-mix it.
Next, fold the blueberries into the batter. Be gentle so none are crushed.
Pour the blueberry batter into the prepared loaf tin and tap it gently on the counter to level the top.
Then, transfer the loaf to the oven and bake for between 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few crumbs are fine, but no wet batter).
Cool and Serve
Transfer the blueberry bread to a wire cooling rack and leave it to cool for at least 15 minutes before removing it from the tin to continue to cool completely.
To make a lemon glaze, combine 1 tablespoon lemon juice + 1 tablespoon milk with enough powdered sugar (about a cup) to make a glaze consistency. Refer to the recipe card for other toppings.
Enjoy a slice at room temperature or warm with lashings of butter, cream cheese, nut butter, homemade Nutella, coconut butter, or jam. Alternatively, enjoy it with a dollop of Greek yogurt (and a sprinkle of granola) or ice cream.
How to Store Blueberry Bread?
Store: You can store the loaf covered at room temperature for 2-3 days or in an airtight container lined with sheets of paper towel in the fridge for up to 5 days.
Freeze: This loaf freezes well (without the glaze) for 4 months, either whole or pre-sliced with parchment paper between the slices. Wrap the loaf in 1-2 layers of plastic wrap or aluminum foil, then place it in a freezer bag.
You can pop a frozen slice straight into a toasted to thaw/heat or allow a piece/the loaf to thaw at room temperature.
More Easy Bakes
- The Best Blueberry Cobbler Recipe
- Super Moist Chocolate Zucchini Cake
- Quick and Easy Peach Dump Cake
- Sundried Tomato Savoury Muffins
- The Ultimate Indulgent Fudgy Brownies
- Oeey Gooey Vegan Chocolate Chip Cookies
If you try this easy blueberry bread recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Quick and Easy Blueberry Bread
- 7 oz all-purpose flour 1.5 cups; OR a gluten-free flour blend like Bob's Red Mill or King Arthurs
- 6.15 oz blueberries 1.25 cup fresh or frozen (no need to defrost)
- 1/2 tablespoon flour to coat the berries
- 3/4 cup milk full-fat; dairy or non-dairy; 2% also works
- 1/2 cup sugar or raw cane sugar
- 1 egg extra large; or 2 small ones
- 2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 tablespoon lemon zest from 1 lemon
- 1/2 teaspoon salt
- Loaf pan 9×5 in/23×13 cm
- Preheat the oven to 350°F/175°C and prepare a regular loaf pan (9×5 inches) by either lining it with parchment paper or lightly greasing it and sprinkling a small amount of flour in the pan.
- If you're using fresh blueberries, first rinse them and pat them completely dry.
- Toss the berries in the 1/2 tablespoon of flour. This should help keep the berries from sinking to the bottom of the loaf.Not everyone seems to have luck with the flour tip. An alternative would be to add 1/3 of the batter to the tin. Then fold the berries into the remaining batter and pour that in.
- In a large mixing bowl, sift in all the dry ingredients (flour, sugar, baking powder, and salt) and stir/whisk.
- In a separate bowl, whisk the wet ingredients (milk, oil, eggs, vanilla extract, and lemon zest).
- Carefully pour the wet ingredients into the flour mixture, and mix until just combined. Make sure not to over-mix it. Then fold the blueberries into the batter. Be gentle so none are crushed.
- Pour the batter into the prepared loaf tin and tap it gently on the counter to level the top.
- Transfer the loaf pan to the oven and bake for between 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few crumbs are fine, but no wet batter).
- Transfer the blueberry bread to a wire cooling rack and leave it to cool for at least 15 minutes before removing it from the loaf pan to continue to cool completely.To make a lemon glaze, combine 1 tablespoon lemon juice + 1 tablespoon milk with enough powdered sugar (about a cup) to make a glaze consistency. Refer to the recipe card for other toppings.
- Measure the flour correctly: Too much will make a dry, dense bake. Use a fork to fluff up the flour in the bag, then spoon it into the measuring cup before leveling it off with the back of a knife.
- Use room temperature ingredients: I.e., milk, eggs, & (if using) fresh blueberries.
- Don’t over-mix the batter: Just enough to incorporate all the ingredients. A few tiny lumps are fine. Over-mixing can overwork the gluten and lead to tough, dense bakes.
- For blueberry muffins: Divide the batter in a muffin tin (filled 2/3 way) and reduce the baking time to around 18-24 minutes until a toothpick inserted into the center comes out clean. You could also make several mini loaves (baking for 30-40 minutes).
- To reduce the oil: You may be able to substitute a small amount with some unsweetened applesauce or yogurt.
- Tweak the sweetness: Feel free to slightly increase or decrease the amount of sugar.
- Swap the berries: This recipe also works with raspberries, blackberries, or cherries.
- Sugar crust: Sprinkle coarse sugar (like demerara or turbinado) over the batter before baking.
- Streusel topping: Make a crumble crust with cold butter, flour, and sugar.
- Lemon syrup: Combine 3-4 tablespoon lemon juice + 3-4 tablespoon (40-50 g) caster sugar and heat in a saucepan over low until syrupy. Pour over the warm loaf, then leave to cool.
- Chopped nuts, like pistachios, almonds, walnuts, or pecans,
- Regular or white chocolate chips,
- Unsweetened shredded coconut,
- Blueberry jam (swirled into the top of the cake).
When do you add the lemon juice and zest? The recipe does not mention this.
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Thank you for your comment. You only need lemon zest added to the other wet ingredients. The steps are updated to specify this.