Lemon Blueberry Quick Bread Recipe from Barbara Bakes (2024)

Published by Melissa on June 4, 2017 | Updated February 27, 2024 | 61 Comments

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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.

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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

Equipment

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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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

Mary Kendall
June 14, 2023 at 6:26 pm

Streusel topping made with melted butter as indicated produces gooey topping not crumble?
Reply
Aditi
December 13, 2022 at 6:52 pm

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
  December 14, 2022 at 1:21 pm
  
  They should be fine if they are a little tart and no, you just throw them in frozen, no issues there.
  Reply
Roxanne
November 03, 2022 at 8:45 am

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
  November 12, 2022 at 12:18 pm
  
  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
Peg
May 11, 2022 at 12:40 pm

Can I use 2% milk instead of whole milk without it negatively affecting the recipe?
Reply
- Barbara Schieving
  May 11, 2022 at 5:31 pm
  
  Hi Peg – yes, it will still work well. I occasionally sub 1% if it’s all I have. Enjoy!
  Reply
susan papciak
March 24, 2022 at 3:03 am

Could I make this in a wilton 8 loaf pan?
Reply
- Barbara Schieving
  March 24, 2022 at 4:11 am
  
  Hi Susan – yes, just don’t fill the pan more than 2/3’s full.
  Reply
Barbara Douglas
July 11, 2020 at 11:44 am

Can I substitute the unsalted butter for regular salted butter and maybe decrease the 1/2 tsp. salt the recipe calls for? Thanks,
Reply
See Also
Avocado Banana Bread Recipe (no oil) - Crazy for Crust
- Barbara Schieving
  July 11, 2020 at 1:47 pm
  
  Hi Barbara – yes, that will work great.
  Reply
Ashley
March 16, 2020 at 2:53 pm

can i use almond milk instead of milk?
Reply
- Barbara Schieving
  March 16, 2020 at 9:39 pm
  
  Hi Ashley – I haven’t tried it, but I think it will work well.
  Reply
Teresa Malacki
November 14, 2019 at 5:45 am

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
  November 16, 2019 at 10:13 am
  
  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
Shweta Rai
February 17, 2019 at 12:55 am

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
  February 17, 2019 at 9:01 am
  
  Yes, you can – I’ve updated the recipe with instruction for using a full-size loaf pan. Enjoy!
  Reply
  - Shweta
    September 14, 2019 at 2:14 pm
    
    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
      September 14, 2019 at 2:46 pm
      
      Great! So glad you loved them and they were picture perfect. If you’re on Instagram post a picture and tag me 🙂
      Reply
      - Shweta
        September 16, 2019 at 12:23 pm
        
        Sure! What’s your gram handle?(how do i find you?)
      - Barbara Schieving
        September 16, 2019 at 4:08 pm
        
        BarbaraBakes – https://www.instagram.com/barbarabakes/
Nissa Chichester
January 15, 2019 at 4:27 pm

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
  January 15, 2019 at 4:31 pm
  
  That’s great – thanks Nissa!
  Reply
Kathy
November 26, 2018 at 12:57 am

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
  November 26, 2018 at 5:43 am
  
  Hi Kathy – I’ve updated the recipe so it’s clearer. Enjoy!
  Reply
Peggy
September 26, 2018 at 12:03 pm

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
  September 26, 2018 at 12:11 pm
  
  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
  January 15, 2019 at 4:20 pm
  
  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
  June 19, 2019 at 9:53 am
  
  My daughter made this for her FFA farmer’s market. It was a hit! She had rave reviews & sold out.
  Reply
elisabeth
August 21, 2018 at 3:47 pm

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
  August 21, 2018 at 4:48 pm
  
  Great – thanks Elisabeth! Enjoy 🙂
  Reply
Carolyn R
April 25, 2018 at 7:10 pm

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
  April 25, 2018 at 7:42 pm
  
  Thanks Carolyn! Glad it was a hit 🙂
  Reply
Carol
September 26, 2017 at 2:54 pm

If you use frozen blueberries, do you need to thaw them first before adding to batter? Thanks.
Reply
- Barbara Schieving
  September 26, 2017 at 4:37 pm
  
  Hi Carol – no, you’ll want to add them frozen and increase the cook time slightly.
  Reply
  - Carol
    September 26, 2017 at 5:02 pm
    
    Thank you. Can’t wait to try these. They look so good.
    Reply
Darlene
June 05, 2017 at 1:22 pm

This looks sooooooo good.
Reply
- Barbara Schieving
  June 05, 2017 at 8:46 pm
  
  Thanks Darlene – I hope you’ll give them a try.
  Reply

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