Lemon Blueberry Quick Bread Recipe from Barbara Bakes (2024)

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Lemon Blueberry Quick Bread Equipment Ingredients Instructions Notes Pin It: About Melissa & Barbara Reader Interactions Comments Leave a Reply FAQs References

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A moist, rich, delicious lemon blueberry quick breadbaked in mini loaf pans; kindof a cross between a blueberry muffin and a blueberry coffee cake.

Lemon Blueberry Quick Bread Recipe from Barbara Bakes (1)

My family is crazy aboutmy lemon blueberry coffee cake,so I couldn’t resist turning it into a quick bread that’s quicker and easierto make. I bakedthe lemon blueberry quick breadinmini loaf pans, whichreduces the cook time.

In fact, I love the mini loaf pans so much I almost never make quick bread in a large loafthese days.They’re easier to share, or tuck a loaf or two in the freezer for another day.

Lemon Blueberry Quick Bread Recipe from Barbara Bakes (2)

This bread isload with blueberries. The batter is thick so you don’t need to worry about the blueberries sinking to the bottom.

It has a bright lemon flavor and a crunchy streusel topping with makes it pretty much irresistible.

Lemon Blueberry Quick Bread Recipe from Barbara Bakes (3)

My daughter makes thislemon blueberry quick bread often and she thought it was time I shared it again with some updated pictures. She serves it with scrambled eggs for breakfastone morning, and then tucks a couple loaves in the freeze for another day. So smart.

Lemon Blueberry Quick Bread Recipe from Barbara Bakes (4)

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4.51 from 103 votes

Lemon Blueberry Quick Bread

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Breads

Keyword: baking, Breakfast, Dessert

Servings: 4 mini loaves

Author: Barbara Schieving

Ingredients

  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup sugar
  • ½ cup 1 stick unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 ½ cups blueberries fresh or frozen

Streusel Topping

  • ⅓ cup sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 350°. Spray four mini loaf pans (5 ¾ x 3 ¼ x 2 ¼) with non-stick cooking spray with flour.*

  • Prepare streusel topping and set aside.

  • In a small bowl, whisk together flour, baking powder and salt and set aside.

  • In a large mixing bowl, combine sugar and lemon zest. Add butter and beat until light and fluffy. Add eggs, vanilla and milk.

  • Add flour mixture and mix just until combine. Stir in blueberries.

  • For the streusel crumb topping, in a small bowl, combine sugar and flour. Add butter and mix until mixture is crumbly.

  • Spread batter evenly into prepared pan. Sprinkle with crumb topping.

  • Bake for 30 – 35 minutes or until a toothpick comes out clean. An internal temperature of about 205°.

Notes

*You can use a 9×5-inch loaf panif you prefer. The cook time will be 45 to 55 minutes.

More quick bread recipes you might like:

Peanut Butter Chocolate Swirl Bread

Streusel Topped Chocolate Chip Banana Bread

Snickerdoodle Bread

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Lemon Blueberry Quick Bread Recipe from Barbara Bakes (8)

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Lemon Blueberry Quick Bread Recipe from Barbara Bakes (9)

About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

    Leave a Reply

  1. Mary Kendall

    Streusel topping made with melted butter as indicated produces gooey topping not crumble?

    Reply

  2. Aditi

    Lemon Blueberry Quick Bread Recipe from Barbara Bakes (10)
    I have never used frozen blueberries before but plan on using them for this recipe. Do i thaw and dry them before usung? Also, what if they are sour? Can we coat them in sugar and then add?

    Reply

    • Melissa Griffiths

      They should be fine if they are a little tart and no, you just throw them in frozen, no issues there.

      Reply

  3. Roxanne

    Hello Ladies 🙂 I was looking for a 4 loaf mini pan bake time and found your site. Tks

    Question: your blueberry recipe tho, at the end #8 is missing and #9 says to mix the strus topping. Now, wouldn’t you be baking the loaves with the topping applied already? as the flour would be raw. tks

    Reply

    • Melissa Griffiths

      Thank you for taking the time to bring that to our attention! We have been moving recipes into a new “recipe card” which digitally formats them for viewing and printing and I think this one just got jumbled up. It’s all fixed now! We appreciate the help on that.

      Reply

  4. Peg

    Can I use 2% milk instead of whole milk without it negatively affecting the recipe?

    Reply

    • Barbara Schieving

      Hi Peg – yes, it will still work well. I occasionally sub 1% if it’s all I have. Enjoy!

      Reply

  5. susan papciak

    Could I make this in a wilton 8 loaf pan?

    Reply

    • Barbara Schieving

      Hi Susan – yes, just don’t fill the pan more than 2/3’s full.

      Reply

    • Barbara Schieving

      Hi Barbara – yes, that will work great.

      Reply

  7. Ashley

    can i use almond milk instead of milk?

    Reply

    • Barbara Schieving

      Hi Ashley – I haven’t tried it, but I think it will work well.

      Reply

  8. Teresa Malacki

    Barbara
    I made the mini blueberry muffins last night and they were delicious. Will they be just as good if I make ahead and freeze?

    Reply

    • Barbara Schieving

      Hi Teresa – the topping isn’t quite as good when it’s frozen and thawed, but I do it all the time and it’s delicious.

      Reply

  9. Shweta Rai

    Can I still use this recipe for a normal size loaf pan? Would it call for a change in temperature or time to cook?

    Reply

    • Barbara Schieving

      Yes, you can – I’ve updated the recipe with instruction for using a full-size loaf pan. Enjoy!

      Reply

      • Shweta

        I made it today 😊… baked them as muffins though… accordingly regular size 12 muffin… can’t attach the picture unfortunately. It looked so good… can’t wait to try it! Thank you so much

        Reply

        • Barbara Schieving

          Great! So glad you loved them and they were picture perfect. If you’re on Instagram post a picture and tag me 🙂

          Reply

  10. Nissa Chichester

    Barbara, I have been making this recipe for about a year now, whenever blueberries are available at Costco. My friends and family thank you and so do I, absolutely DELICIOUS!!!!

    Reply

    • Barbara Schieving

      That’s great – thanks Nissa!

      Reply

  11. Kathy

    I’ve never made streusel topping before. You list sugar, flour and butter twice in the ingredients. Which measurements are for the bread and which are for the topping?

    Reply

    • Barbara Schieving

      Hi Kathy – I’ve updated the recipe so it’s clearer. Enjoy!

      Reply

  12. Peggy

    I not sure what went wrong but, I made this recipe today, making sure I would not miss any of the ingredients, followed the instructions exactly, and sorry to say, it was a disaster. The dough was extremely thick, so thick in fact that it couldn’t even be spread into the pans.
    It broke my heart to have to toss out good, expensive blueberries as well as all the other ingredients this recipe called for.

    Reply

    • Barbara Schieving

      Hi Peggy – sorry you had problems with the recipe. Sounds like you may have inadvertently used more flour than the recipe called for.

      Reply

    • Nissa Chichester

      Peggy this batter is extremely thick!! The first time I made it I thought I too had made a mistake but I went ahead and baked those little loaves up….Delicious one of my family’s favourite. Good luck, worth trying again!

      Reply

    • Beckie B

      My daughter made this for her FFA farmer’s market. It was a hit! She had rave reviews & sold out.

      Reply

  13. elisabeth

    These look amazing…baking me a batch tonight! Will also try out your other recipe versions and share your website alongside the pics of my mini breads!

    Reply

    • Barbara Schieving

      Great – thanks Elisabeth! Enjoy 🙂

      Reply

  14. Carolyn R

    I made the lemon blueberry quick bread today and they came out great! Just the right amount of sweetness and mild taste of lemon. I had to cook mine for 40 minutes till the tester came out dry, but even so, they weren’t too brown or too light – Just Perfect! Thanks for the recipe.

    Reply

    • Barbara Schieving

      Thanks Carolyn! Glad it was a hit 🙂

      Reply

  15. Carol

    If you use frozen blueberries, do you need to thaw them first before adding to batter? Thanks.

    Reply

    • Barbara Schieving

      Hi Carol – no, you’ll want to add them frozen and increase the cook time slightly.

      Reply

      • Carol

        Thank you. Can’t wait to try these. They look so good.

        Reply

  16. Darlene

    This looks sooooooo good.

    Reply

    • Barbara Schieving

      Thanks Darlene – I hope you’ll give them a try.

      Reply

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Lemon Blueberry Quick Bread Recipe from Barbara Bakes (2024)

FAQs

What is the secret to success when making quick breads? ›

Tip 1: Follow the Recipe Closely. The first and most important tip to making a successful quick bread is to follow the recipe closely. Quick bread recipes are generally very precise, and even small deviations from the recipe can cause your bread to turn out differently than you intended.

See Details ›
Why do most quick breads need to be baked immediately after mixing? ›

Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing.

Tell Me More ›
Why are muffins considered a quick bread? ›

Although muffins are considered to be bread, they fall under the quick bread category and utilize baking soda as a leavening agent rather than yeast.

Read The Full Story ›
What is the main thing to avoid when making quick breads? ›

Quick Bread Basics

Overmixing your batter will cause a tough batter and an equally tough finished product. You do not want to develop the flour's gluten (protein). You want what is known as a tender crumb that will be achieved if you just combine ingredients without overmixing.

Learn More ›
What is the secret for mixing quick bread? ›

Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

View Details ›
Should you be careful not to overmix a quick bread? ›

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

View More ›
How can you tell when a quick bread is done baking? ›

Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked. It needs a bit more time if it comes out wet with dough or crumbs.

Learn More ›
What happens if you overmix quick bread? ›

Sufficient oxidization is important for gluten development. If mixed too long the dough can become loose and sticky. The water that was absorbed by the flour gets released back into the dough and the gluten structure breaks down. After this there is no way to fix it.

Explore More ›
What are the 7 ingredients in quick bread? ›

INGREDIENTS
  • All-purpose flour.
  • Yellow cornmeal.
  • Milk.
  • Baking powder.
  • Eggs.
  • Kosher salt.
  • Melted butter or neutral oil.
  • Granulated sugar.

Know More ›
What do eggs do in quick bread? ›

Eggs also add moisture, color, and flavor to the batter. Liquids moisten the batter, activate gluten in the flour, and help to dissolve the sugars. Liquids include milk, buttermilk, sour cream, juice, or fruit purees. Baking powder and baking soda are leavening agents that give the bread height and lift.

Show Me More ›

What are the 4 types of quick breads? ›

Quick breads
  • Balep korkun – consumed mainly in central Tibet.
  • Banana bread – Cake made from mashed bananas.
  • Bannock – Type of flat quick bread – British and Irish variety of flat quick bread or any large, round article baked or cooked from grain.
  • Bannock – Type of bread – Indigenous American bread.

Find Out More ›
What is important when making quick breads? ›

TIPS FOR MAKING QUICK BREAD

Ensure you follow the recipe closely. Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.

Get More Info Here ›
What is the secret to making good bread? ›

12 tips for making perfect bread
  • Use the right yeast. ...
  • Store your yeast properly. ...
  • Treat salt with care. ...
  • Take your time. ...
  • Try different flours. ...
  • Consider vitamin C. ...
  • Practice makes perfect. ...
  • Don't prove for too long.

Learn More Now ›
What makes a successful bread? ›

To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.

See Details ›
What are the principles of preparing quick breads? ›

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

See More ›

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