Lemon Blueberry Loaf Recipe

Lemon Blueberry loaf

A Delicious Quick Bread

It’s been weeks of overcast, gloomy weather. I miss the sunshine. I don’t mind that it’s not warm, but I would like to see some sun soon.

I felt like I needed to make something that reminds me of sunshine. Something bright and fresh. Lemons and blueberries! They go so well together. I also didn’t want much work, so I decided to make a quick bread.

Why is it called Quick Bread

Well, it’s called quick bread because it’s relatively quick to make. No rising time required like yeasted bread.

If you saw my recipe for Cheddar Irish Soda Bread, I explained a bit about the science behind what makes a quick bread rise. To get your baked goods to rise, you need either a chemical or a biological reaction. Baking soda and baking powder are one part of the chemical reaction causing your baked goods to rise. Yeast and sourdough are biological leavening agents which cause your baked goods to rise.

Some common quick bread recipes include banana bread, zucchini bread and of course, Irish soda bread. Cornbread would also be considered a quick bread.

Lemon Blueberry Loaf Recipe

Lemon Blueberry Loaf

Full of blueberries with a wonderful lemon flavour, this quick bread is easy to make and tastes amazing.
Course Snack
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people


  • cup Unsalted butter melted and cooled
  • ¾ cup White Sugar
  • 6 tbsp Lemon juice
  • 2 Eggs
  • 1 ½ cups All-purpose flour
  • ½ tsp Salt
  • ½ cup whole milk
  • 1 cup Blueberries can use fresh or frozen
  • 4 tbsp lemon zest


  • 3 tbsp Lemon juice
  • ¼ to ⅓ cup Powdered sugar


  • Preheat your oven to 350°F and grease an 8×4 inch loaf pan.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar until well combined.
  • Add eggs, one at a time, mixing well after each addition.
  • Mix in the lemon juice.
  • In a separate bowl, sift the flour, baking powder and salt.
  • Add half the flour mixture to your wet ingredients and while the mixer is running on a low speed, add half the milk. Mix until combined.
  • Add the last of the flour mixture and again while the mixer is running, add the last of the milk. Mix until combined.
  • Using a spatula, fold in the blueberries and lemon zest.
  • Pour the mixture into your greased loaf pan and bake in the middle of your oven for approximately 1 hour, starting to check at 55 minutes. The loaf is baked when a toothpick inserted into the middle is clean.
  • Allow to cool slightly in the pan before removing onto a wire rack to cool completely.
  • To make the glaze, mix enough powdered sugar with the lemon juice so that you get a consistency you like. Drizzle the glaze on the loaf while it is cooling on the wire rack (see notes).


If you don’t have a stand mixer or don’t want to get it dirty, you can use a bowl and a spoon for this recipe.  I use a whisk for the initial wet ingredients then switch to a spoon when I start to add the dry, using a spatula to scrape down the sides as necessary.  
I like to place a sheet of waxed paper under the wire rack when adding the glaze to help with clean up.  The waxed paper collects all the extra drips. 

How to Grease a baking pan

I don’t use cooking spray. I have never liked the taste of them and prefer to use butter. Now, I haven’t tried cooking spray in a lot of years so maybe they have improved, but I don’t have any interest in trying them again anyway.

I take room softened butter and cut a chunk off and place it in the container I’m trying to grease. Then, using a plastic sandwich bag, I put my hand inside the bag and rub the butter around. I find the heat from my hands helps to spread the butter and I’m able to push the butter into all the corners.

Since I tend to use cast iron, I make sure to get a good coating of butter to help to make sure my delicious treats don’t get stuck. Knock on wood, it’s worked for me every time.

Looking for another quick recipe? These healthy morning muffins are wonderful and filling!

Some Photos to Help

You can see the consistency of the batter here. Gently add the blueberries and lemon zest. Don’t use the mixer for this part or all of your blueberries will be squished.

You can see how much the loaf has risen after baking. If you are concerned about the edges crisping too much, you can cover them with tin foil towards the end of the baking time. I personally like the crispy edge but you also don’t want them burnt. Just keep an eye on your baking.

Feel free to enjoy this quick bread any time of the day. Breakfast? Sure! Afternoon tea? Fantastic! Snack after supper? You betcha!

What about you? Do lemon and blueberries remind you of sunshine? Let me know down below what your favorite quick bread is.

And as always, I would love to see your results. Be sure to tag me over on Instagram @heidiswhatsburning. Have a great day!