One-Bowl Lemon-Blueberry Quick Bread

The scent of citrus quickly fills the kitchen as you create a delightfully moist bread, perfect for breakfast or a cozy afternoon snack. This One-Bowl Lemon-Blueberry Quick Bread comes together in about an hour, making it an ideal treat for both seasoned bakers and novices alike. Its simplicity lies in the straightforward mixing method that yields a perfect loaf bursting with flavor.

This recipe is perfect for families, gatherings, or anyone craving a light, fruity treat any time of year. You can easily make it ahead of time, and it stays fresh stored on the counter for up to three days.

Why You’ll Love This Recipe

• The combination of lemon zest and blueberries creates a wonderfully bright flavor.
• It’s a one-bowl recipe, making clean-up a breeze.
• The bread bakes up tender with a slightly crisp top, thanks to the turbinado sugar.
• It uses everyday ingredients that are likely already in your pantry.

What You’ll Need

Gather the following ingredients to create this easy quick bread:

For the Bread

• 2 lemons, zest only
• 1 cup (200 g) sugar
• 1/2 cup (118 g) extra-virgin olive oil or vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup (120 g) sour cream or whole milk yogurt
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups (195 g) all-purpose flour
• 1 1/2 cups (222 g) fresh or frozen blueberries
• turbinado sugar for sprinkling

Use yogurt for a tangy touch instead of sour cream.

Substitutions & Swaps

• Extra-virgin olive oil can be replaced with vegetable oil.
• Fresh blueberries can be swapped with frozen ones.
• For a dairy-free option, use a plant-based yogurt.
• Use coconut sugar instead of granulated sugar for a deeper flavor.

How to Make It

Get ready to bake this zesty treat without any fuss.

1. Preheat the oven

Heat the oven to 350ºF.

2. Prepare the pan

Grease an 8 1/2 – x – 4 1/2-inch loaf pan with softened butter. Line it with parchment paper, allowing it to extend over the long sides.

3. Combine ingredients

In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant. Whisk in the oil and vanilla for 30 seconds.

4. Add eggs and dairy

Whisk in the eggs one at a time, then add the lemon juice and yogurt, mixing until combined.

5. Incorporate dry ingredients

Sprinkle the baking powder and salt into the bowl, one at a time, whisking vigorously after each addition.

6. Fold in flour

Gently fold in the flour just until a few streaks remain; the batter should be slightly lumpy.

7. Add blueberries

Fold in 1 cup (145 g) of the blueberries gently.

8. Bake the bread

Scrape the batter into the prepared pan, smooth the top, and arrange the remaining 1/2 cup (72 g) of berries over the top, pressing down gently. Lightly sprinkle with turbinado sugar. Bake for 60 to 70 minutes, rotating halfway through. The bread is done when a skewer inserted into the center comes out with a moist crumb or two.

9. Cool the bread

Remove from the oven and let it cool in the pan for about 20 minutes. Run a knife around the edges, lift it out using the parchment paper overhang, and transfer to a cooling rack. Let cool to room temperature before slicing and serving.

How to Store It

Fridge: Store wrapped for up to 3 days.
Freezer: Yes, great for freezing slices.
Reheat: Microwave for 10-15 seconds or toast.

Tips for Best Results

• Make sure your eggs and yogurt are at room temperature for a smoother batter.
• Don’t overmix; the batter should remain slightly lumpy for the best texture.
• Use fresh blueberries when possible for a burst of flavor.
• Allow the bread to cool completely before slicing for cleaner pieces.

Serving Suggestions

• Enjoy it warm with a pat of butter.
• Pair it with a cup of tea for an afternoon treat.
• Serve it alongside a fresh fruit salad for a light breakfast.