One-Bowl Lemon-Blueberry Quick Bread Recipe

There are certain smells that instantly define a home—the rich aroma of brewing coffee in the morning, the savory scent of a roast on a Sunday, and for our family, the bright, sweet fragrance of this One-Bowl Lemon-Blueberry Quick Bread baking in the oven. This recipe has become a cornerstone of our weekend traditions. I first made it on a whim, needing something quick and easy for a last-minute brunch invitation. The “one-bowl” promise was what drew me in, but the result was what made it a permanent fixture in my recipe box. The crumb is incredibly moist and tender, the lemon zest perfumes every single bite with a sunny citrus note, and the juicy blueberries burst with a sweet-tart flavor that perfectly complements the lemon. My kids, who are usually picky about fruit in their baked goods, devour this bread. They love the sweet and tangy lemon glaze that crackles slightly when you slice into it. It’s the kind of recipe that feels special and indulgent but is secretly one of the simplest things you can make. It’s my go-to for welcoming new neighbors, cheering up a friend, or simply making a grey Saturday feel a little brighter. Every time I pull a golden-brown loaf from the oven, I know it won’t last the day, and that, to me, is the sign of a truly perfect recipe.

Ingredients for the Perfect One-Bowl Lemon-Blueberry Quick Bread

The beauty of this recipe lies in its simplicity and the use of staple pantry ingredients. We’ll break down the components for both the bread itself and the irresistible lemon glaze that takes it over the top.

For the Lemon-Blueberry Quick Bread:

• All-Purpose Flour: 2 cups (250g)
• Granulated Sugar: 1 cup (200g)
• Baking Powder: 1 ½ teaspoons
• Baking Soda: ½ teaspoon
• Salt: ½ teaspoon
• Large Egg: 1, at room temperature
• Unsalted Butter: ½ cup (113g), melted and slightly cooled
• Buttermilk or Plain Yogurt: ½ cup (120ml), at room temperature
• Vanilla Extract: 1 teaspoon
• Lemons: 2 medium, for zest and juice (you’ll need 2 tablespoons of zest and 2 tablespoons of juice for the batter)
• Blueberries: 1 ½ cups (225g), fresh or frozen

For the Simple Lemon Glaze:

• Powdered Sugar (Confectioners’ Sugar): 1 cup (120g), sifted
• Fresh Lemon Juice: 2-3 tablespoons, from one of your lemons
• Lemon Zest: 1 teaspoon (optional, for extra flavor and visual appeal)

A Closer Look at Our Key Ingredients

Understanding why we use certain ingredients can transform you from someone who just follows a recipe to a confident, intuitive baker.

• The Lemons: This is the star flavor, so quality matters. Look for bright yellow lemons that feel heavy for their size, which indicates they are juicy. We use both the zest and the juice. The zest, which is the yellow outer peel, contains the lemon’s essential oils and provides the most potent, bright lemon aroma and flavor. The juice adds a tangy, acidic note that cuts through the sweetness and helps tenderize the crumb. Always zest your lemon before you juice it!
• The Blueberries (Fresh vs. Frozen): You have options here, and both work wonderfully.
  • Fresh Blueberries: If they are in season, fresh blueberries provide the best texture and a vibrant burst of flavor. Gently rinse and dry them thoroughly before use.
  • Frozen Blueberries: A fantastic year-round option! The key here is do not thaw them. Add them to the batter straight from the freezer. Thawing them will release their juices, staining your batter a murky purple-grey color and potentially making the bread soggy. Tossing them in a tablespoon of flour from your measured amount before folding them in can also help prevent them from sinking to the bottom.
• Buttermilk or Plain Yogurt: The acidity in buttermilk or yogurt is a secret weapon in quick breads. It reacts with the baking soda to create carbon dioxide bubbles, giving the bread a powerful lift and a very tender, soft crumb. It also adds a subtle, pleasant tang that complements the lemon and blueberries beautifully. If you don’t have buttermilk, you can make a quick substitute: add 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk, let it sit for 5-10 minutes, and it will curdle slightly, ready for use.
• Melted Butter: Using melted butter instead of softened butter is part of what makes this a “one-bowl” recipe. It mixes in easily without the need for a stand mixer. More importantly, it coats the flour proteins, which helps to inhibit gluten development, resulting in a tender, cake-like texture rather than a chewy, bread-like one. It also provides a rich, delicious flavor that oil just can’t replicate.
• Room Temperature Ingredients: You’ll notice the recipe calls for a room temperature egg and buttermilk/yogurt. This isn’t just a fussy baking rule. When cold ingredients are added to melted butter, the butter can re-solidify into small clumps. Room temperature ingredients blend together seamlessly, creating a smooth, uniform batter. This emulsified batter traps air more effectively, which leads to a fluffier, more evenly baked final product. A quick way to bring an egg to room temperature is to place it in a bowl of warm (not hot) water for 5-10 minutes.

Step-by-Step Instructions for Your Best-Ever Lemon Blueberry Bread

Follow these detailed steps carefully for a foolproof loaf that’s moist, flavorful, and packed with blueberries. Remember, the key to a tender quick bread is to avoid overmixing.

Part 1: Preparing the Batter

1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray. For guaranteed easy removal, line the pan with parchment paper, leaving an overhang on the two long sides to act as “handles.” This will allow you to lift the entire loaf out of the pan once it’s cooled slightly.
2. Combine Dry Ingredients: In a single large mixing bowl, add the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Use a whisk to mix them together for about 30 seconds. This step is crucial as it evenly distributes the leavening agents (baking powder and soda), ensuring your bread rises evenly without any dense spots or large tunnels.
3. Zest the Lemons: Zest your lemons directly into the bowl with the dry ingredients. You’ll need about 2 tablespoons of zest. Use your fingers to rub the zest into the sugar and flour mixture. This action releases the fragrant oils from the zest, infusing the entire base of the bread with a powerful lemon aroma and flavor before any wet ingredients are even added.
4. Add the Wet Ingredients: Create a well in the center of your dry ingredients. To this well, add the room temperature egg, ½ cup of melted and cooled butter, ½ cup of room temperature buttermilk (or yogurt), 1 teaspoon of vanilla extract, and 2 tablespoons of fresh lemon juice.
5. Mix Gently: Using a spatula or wooden spoon, begin to mix the wet and dry ingredients together. Stir just until the flour streaks are almost gone. You will see some small lumps, and that is perfectly okay. This is the most important step for achieving a tender crumb. Overmixing develops the gluten in the flour, which will make your quick bread tough, dense, and chewy. A gentle hand is key!
6. Fold in the Blueberries: If you’re using fresh blueberries, gently fold them into the batter. If you’re using frozen blueberries, it’s a good idea to toss them with 1 tablespoon of the flour mixture before you add the wet ingredients. Then, fold the flour-coated frozen berries into the nearly-mixed batter. Fold only a few times—just enough to distribute them evenly.

Part 2: Baking, Glazing, and Cooling

7. Transfer to Pan: Scrape the thick, lumpy batter into your prepared loaf pan and use your spatula to spread it into an even layer, making sure it reaches all the corners. If you like, you can sprinkle a little extra granulated sugar or place a few extra blueberries on top for a beautiful finish.
8. Bake to Perfection: Place the loaf pan on the center rack of your preheated oven. Bake for 50-60 minutes. Baking times can vary depending on your oven, so start checking around the 50-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter). The top should be golden brown and feel firm to the touch. If you find the top is browning too quickly before the center is cooked, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
9. Cool the Loaf: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for about 15-20 minutes. This allows it to set up, making it easier to remove without breaking.
10. De-pan and Cool Completely: After 15-20 minutes, use the parchment paper handles to carefully lift the loaf out of the pan and place it directly on the wire cooling rack. Allow the bread to cool completely to room temperature before glazing and slicing. This can take 1-2 hours. Be patient! Glazing a warm loaf will cause the glaze to melt and run right off. Slicing a warm quick bread can cause it to crumble and fall apart.
11. Prepare and Apply the Glaze: While the bread is cooling, prepare the glaze. In a small bowl, whisk together 1 cup of sifted powdered sugar and 2 tablespoons of fresh lemon juice. If the glaze is too thick, add more lemon juice, ½ teaspoon at a time. If it’s too thin, add a bit more powdered sugar. For extra lemon flavor, whisk in the optional teaspoon of lemon zest. Once the loaf is completely cool, drizzle the glaze over the top, letting it drip down the sides.
12. Set, Slice, and Serve: Let the glaze set for about 15-20 minutes before slicing with a sharp serrated knife. Enjoy your delicious homemade creation!

Nutrition Facts: A Quick Overview

• Servings: 1 loaf (approximately 10-12 slices)
• Calories per serving: Approximately 280-340 calories (based on 10 slices)

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Time Commitment: From Bowl to Belly

This recipe is designed to be efficient, but good things take a little time to bake and cool properly.

• Preparation Time: 15 minutes
• Bake Time: 50-60 minutes
• Cooling and Glazing Time: Approximately 2 hours
• Total Time: Approximately 3 hours 15 minutes

Creative Ways to Serve Your Lemon-Blueberry Quick Bread

This loaf is incredibly versatile and delicious on its own, but here are a few ways to elevate the experience for any occasion.

• The Classic Coffee Break:
  • Serve a thick slice, slightly warmed, alongside a hot cup of black coffee or a latte. The bitterness of the coffee beautifully contrasts the sweet and tangy bread.
  • It’s also a perfect partner for a cup of Earl Grey or chamomile tea in the afternoon.
• A Beautiful Brunch Spread:
  • Make it the centerpiece of a brunch menu. Serve slices alongside a bowl of fresh fruit salad, a simple egg frittata, and a side of crispy bacon or sausage.
  • Offer small bowls of accompaniments like softened butter, cream cheese, or lemon curd for guests to spread on their slices.
• As a Delightful Dessert:
  • Transform it into a more decadent dessert by warming a slice and serving it with a scoop of high-quality vanilla bean ice cream.
  • A dollop of freshly whipped cream or tangy crème fraîche also pairs wonderfully with the bright flavors.
  • Toast a slightly older slice and top it with mascarpone cheese and a drizzle of honey for an elegant, simple dessert.
• On-the-Go Breakfast or Snack:
  • Slice the loaf and wrap individual slices in plastic wrap or beeswax wraps for an easy, portable breakfast or a satisfying afternoon snack.
  • Pair a slice with a container of Greek yogurt for a protein-packed and delicious start to your day.

Expert Tips for a Flawless Loaf Every Time

1. The “Don’t Overmix” Golden Rule: This is the most critical tip for any quick bread. When you mix flour with liquid, you begin to develop gluten. A little gluten is good for structure, but too much makes baked goods tough. Mix the batter only until the ingredients are just combined. A few lumps are your friends—they are a sign of a tender loaf to come.
2. Master the Art of Tossing Berries in Flour: To prevent all your beautiful blueberries from sinking to the bottom of the loaf pan during baking, use this simple trick. Before adding any wet ingredients, take one tablespoon of your measured dry flour mixture and toss it with your fresh or frozen blueberries in a separate small bowl. The light coating of flour helps the berries grip the batter, keeping them suspended and evenly distributed throughout the bread.
3. Room Temperature is Your Best Friend: As mentioned before, using a room temperature egg and buttermilk/yogurt is vital. It ensures a smooth, homogenous batter. Cold ingredients can cause the melted butter to seize and create a lumpy, uneven texture. This small step makes a significant difference in the final crumb of your bread.
4. Don’t Fear the Foil Tent: Ovens can have hot spots, and loaf pans conduct heat differently. If you notice the top and edges of your bread are browning much faster than the center is cooking, don’t panic. Simply create a loose “tent” with a piece of aluminum foil and place it over the top of the loaf pan. This deflects the direct heat from the top, allowing the inside of the bread to continue baking through without the exterior burning.
5. Patience During Cooling is a Virtue: It is incredibly tempting to slice into that warm, fragrant loaf the second it’s cool enough to handle. Resist! Quick breads need time to cool and set their structure. Slicing into it while it’s still warm will cause it to be gummy and crumbly. Letting it cool completely on a wire rack allows steam to escape from all sides, preventing a soggy bottom and ensuring clean, beautiful slices. The same patience applies to the glaze—let it set fully for that perfect crackly finish.

Frequently Asked Questions (FAQ)

1. Can I use a different type of flour, like whole wheat or gluten-free?

You can experiment, but it will change the texture and flavor. If using whole wheat flour, I recommend a 50/50 split with all-purpose flour to prevent the loaf from becoming too dense and heavy. For gluten-free baking, use a high-quality 1-to-1 gluten-free baking blend that contains xanthan gum. The texture will be slightly different, potentially a bit more delicate, but should still be delicious.

2. My blueberries always sink to the bottom, even when I toss them in flour. What else can I do?

This can sometimes happen if your batter is a bit too thin or if your blueberries are very large and heavy. First, ensure your batter is nice and thick—it should not be easily pourable. Second, try the flour-tossing trick again, making sure the berries are well-coated. A third trick is to pour half of the batter (without berries) into the pan, then gently mix the berries into the remaining batter in the bowl and pour that on top. This gives the bottom layer a berry-free foundation to build on.

3. How do I properly store my Lemon-Blueberry Quick Bread?

Proper storage will keep your bread moist and fresh. For 1-2 days, you can store it at room temperature. The best way is to place it in an airtight container or wrap it tightly in plastic wrap. Slicing only as you eat will also keep it fresher. For longer storage (up to a week), wrap it tightly and store it in the refrigerator. Note that refrigeration can sometimes dry out baked goods, so it’s best to bring it to room temperature or warm it slightly before serving. For freezing, wrap the entire loaf (or individual slices) tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature.

4. Can I bake this recipe as muffins instead of a loaf?

Absolutely! This recipe adapts wonderfully to muffins. Line a standard 12-cup muffin tin with paper liners or grease it well. Prepare the batter as directed. Fill each muffin cup about three-quarters full. Bake at the same temperature (350°F / 175°C) but for a much shorter time, around 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and glaze as desired.

5. My quick bread came out dry. What did I do wrong?

There are a few common culprits for dry quick bread. The most likely reason is overbaking. Start checking for doneness a little earlier than the recipe states, as all ovens are different. The second most common reason is measuring flour incorrectly. Scooping flour directly from the bag with your measuring cup can pack it in, resulting in too much flour. For best results, use the “spoon and level” method: use a spoon to scoop flour into your measuring cup until it’s overflowing, then use the back of a knife to level it off. The third reason could be overmixing, which develops too much gluten and creates a tough, dry texture. Remember to mix just until combined