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 Tbsp 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, canola oil, or a substitute.
• 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!

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.

Prep the blueberries: 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.

Bake: 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 Tbsp lemon juice + 1 Tbsp 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

• Pineapple Upside Down Cake
• Orange Cake
• Peach Dump Cake
• Blueberry Cobbler

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!