Amazing 1-Hour Moist Blueberry Bread

Hi, I’m Alex, and you happen to be in the right spot if you believe, like I do, that absolutely incredible, soul-satisfying food doesn’t need a dozen complicated steps. For me, the magic of baking is proving just how easy it is to elevate simple ingredients. And when it comes to quick comfort food that tastes like a sunny morning, nothing beats the ultimate **blueberry bread**.

Forget those dry, crumbly loaves you might have tried before. This Lemon Blueberry Bread, topped with a perfectly crisp streusel, is my absolute go-to recipe for delivering a loaf that is tender, bursting with bright lemon zest, and unbelievably moist. It’s the perfect breakfast loaf, snack cake, or easy dessert starter, and trust me, you’re going to feel like a baking pro after you pull this beauty out of the oven.

Why This Lemon Blueberry Bread Recipe is Your New Favorite

People often ask me what makes this loaf so different from every other quick bread out there. It’s all about the quality of the texture and that beautiful flavor combination! I promise this will be the **best blueberry bread recipe** you keep coming back to.

• It delivers that dreamy, **moist blueberry bread** texture everyone chases. Seriously, it stays fresh for days!
• The brightness of the fresh lemon zest cuts through the sweetness perfectly.
• That crunchy streusel topping? It gives just the right textural contrast to the soft interior.
• It’s so straightforward to pull together that it qualifies as truly **easy blueberry bread**.

Achieving That Perfect Moist Blueberry Bread Texture

The key to a truly **tender blueberry bread** isn’t any fancy food science trick; it’s just good technique. We spend a little extra time creaming the softened butter and sugar together at the start. When you get this mixture light and fluffy, you’re folding in tons of tiny air pockets. Those pockets are what keep the finished slice from feeling dense or heavy. It’s your foundation for a perfect, soft loaf cake!

Tips for Making Easy Blueberry Bread

Since I’m all about keeping things simple, this recipe is built for speed. It’s one of those fantastic **quick bread recipes** that doesn’t even need yeast—it’s ready to go into the oven in about 15 minutes of active work. That’s why I call it my go-to for **easy blueberry bread** when I need something impressive fast. You don’t need fancy equipment, just a bowl and a whisk!

Gathering Ingredients for the Best Blueberry Bread Recipe

Okay, now that we know how great this loaf is going to be, let’s talk about what you need to pull it off. For a truly spectacular **blueberry bread**, I always say start with the best ingredients you can find. That means hitting the market for plump, beautiful **fresh blueberry bread** berries if you can!

We’re actually making two components here: the super moist loaf batter itself and the crunchy little streusel topping. I actually have a fantastic recipe for a simple orange glaze that works beautifully here too, if you’re skipping the streusel!

Loaf Batter

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 1/4 cup fresh lemon juice
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries

For the Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces

Ingredient Notes and Substitutions for Your Blueberry Bread

Quick note on those berries: If you’re using frozen, don’t thaw them first! Just toss them gently with a tablespoon of your flour mixture before you fold them in. This prevents them from bleeding their color all over the batter, which keeps that beautiful marbling we want in our **moist loaf cake recipe**.

About that streusel—it’s fantastic, but if you’re in a hurry, skip it and make a quick **blueberry glaze recipe** instead. Just mix a cup of powdered sugar with two or three tablespoons of lemon juice until it’s pourable, and drizzle right over the cooled loaf.

Step-by-Step Instructions for Moist Blueberry Bread

This is where the magic truly happens! Because we’re aiming for that incredible, **tender blueberry bread**, paying attention to how we mix everything is crucial. First things first: get that oven preheated to 350°F (175°C). You’ll want to get your 9×5 inch loaf pan ready by greasing it well and giving it a good dusting of flour. A well-prepared pan means success later!

Next, whisk together your dry ingredients—the flour, leavening agents, and salt—in a medium bowl and set those aside. We are ready for the wet components to start coming together, which is the foundation for our **sweet loaf cake**.

Mixing the Batter for Tender Blueberry Bread

In your big mixing bowl, cream that softened butter and granulated sugar until it looks genuinely pale and fluffy. This takes a minute or two, but it’s non-negotiable for moisture! Beat in your eggs one at a time, followed by that beautiful lemon zest and vanilla. Don’t forget to whisk your lemon juice right into the milk separately before moving on.

Now, this next part is key for a **tender blueberry bread**: you must alternate! Add about a third of your dry mix, then half of your milk mixture, and repeat, always finishing with the dry ingredients. Mix only until you just see the flour disappear—seriously, stop stirring! Overmixing develops gluten and turns your tender loaf into tough bread. Remember that tip from earlier? If you haven’t done it yet, now is the time to gently fold in your blueberries, which you’ve given a light flour toss to keep them suspended.

Preparing the Streusel Topping for Blueberry Bread

While the batter is resting for a moment, let’s whip up that crumbly topping. In a separate little bowl, combine the streusel flour, brown sugar, and cinnamon. The trick to a crunchy topping is using cold butter cut into small cubes. You need to use your fingertips—think of the friction—or a pastry blender to cut that butter into the dry items until it looks exactly like coarse, delightful crumbs. Don’t let the butter melt! Sprinkle this topping evenly over your batter now residing in the loaf pan before it heads into the oven. You can read more about my general philosophy on baking bread here, but this quick bread method is even faster!

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Baking Times and Cooling for Perfect Blueberry Bread

We’ve mixed it perfectly, and that streusel topping is looking divine! Now comes the waiting game, which, for this moist creation, is totally worth it. We’re baking this loaf at 350°F (175°C).

It usually takes between 50 to 60 minutes for this **blueberry bread** to fully bake through. Because of that lovely crumb topping, we always need to keep an eye on things starting around the 45-minute mark. If you notice the streusel is turning a deep golden brown but you suspect the center still needs time—and trust me, that happens often—just grab a sheet of aluminum foil and loosely tent it over the top of the loaf. This shields the top from burning while the heat keeps working its way into the middle for that clean skewer test.

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When you think it’s ready, insert a wooden skewer or a thin knife into the very center. You’re looking for moist crumbs clinging to the wood, not wet batter. Once it comes out clean, pull that beautiful loaf out! But hold on, don’t rush the release!

You must let the **blueberry bread** cool in the pan for exactly 10 minutes. This is important because the loaf is tender right now; pulling it out immediately will likely cause it to split or break around the edges. After those ten minutes, carefully turn it out onto a wire rack to finish cooling completely before you slice into that perfect, zesty interior.

SAVE

Serving Suggestions for Your Homemade Blueberry Loaf

Now you have this gorgeous, aromatic **homemade blueberry loaf** sitting on your counter, and the biggest question is: when do I eat it? The answer, honestly, is always! This is truly one of the most versatile things I bake.

If you’re serving it for breakfast—which is one of my favorite ways, naturally, leaning into the **breakfast loaf recipes** category—I absolutely love slicing it when it’s still slightly warm and spreading a thin smear of good quality salted butter across the slice. That hint of salt playing against the sweet lemon and berries? Perfection.

For an afternoon pick-me-up, it’s fantastic on its own alongside a strong cup of coffee or a cup of tea. It doesn’t need anything extra, though sometimes I pair it with a small yogurt parfait just to feel slightly virtuous!

If you serve it as a dessert, you have a couple of fun options. The streusel gives it a great bite, but if you feel like making it a little fancier, you could serve slices warmed up slightly with a small scoop of vanilla bean ice cream. Or, if you skipped the streusel, go ahead and drizzle that lemon glaze over the slices right before serving. Find some other great sweet recipes for pairing inspiration over here!

Storage and Reheating Instructions for Blueberry Bread

Because this loaf is packed with moisture from the lemon juice and the berries, it keeps beautifully, which is great news because you are never going to want to see the end of it!

For short-term storage, you just need an airtight container. Once the loaf is completely cool—and I mean totally cool, or you’ll end up with condensation and a mushy crust—wrap it tightly in plastic wrap first, then place it inside a sealed container. Stored this way at room temperature, your **tender blueberry bread** is going to stay wonderfully fresh for about three to four days. Don’t stick it in the fridge right away, though. The cold air tends to dry out baked goods pretty quickly, and we worked hard to keep this one moist!

If you happen to have a surplus (which I always seem to!), freezing is the way to go. I prefer slicing the loaf before freezing. Wrap each slice individually in plastic wrap or foil, and then put those wrapped slices into a zip-top freezer bag. This way, you can just grab one slice at a time whenever a craving hits!

How to Bring Your Loaf Back to Life

You know when you pull a slice out of the fridge or freezer and it’s just a little bit hard? We can fix that easily. Reheating is the secret to unlocking that just-baked tenderness again.

For a quick fix, microwave a single slice for about 10 to 15 seconds. That short burst of heat warms up the fats and unlocks the moisture trapped inside. It’s amazingly effective!

If you are reheating a slice that came straight from the freezer, I highly recommend wrapping that slice in a tiny bit of damp paper towel before microwaving. That little bit of steam essentially re-bakes the surface slightly, making it incredibly soft before you even think about adding butter.

Variations on the Classic Blueberry Bread Recipe

We’ve made the absolute perfect Lemon version of this loaf, but I want you to feel free to make this recipe your own—that’s what baking is all about, right? This base **blueberry bread recipe** is so flexible.

If you’re looking for that heartier, more robust texture, we can totally pivot this into something folks call **blueberry muffin bread**. That style is just a little denser and often stands up better to thick glazes. It’s perfect when you want a substantial treat that feels like a giant muffin in loaf form!

If you want to try a slightly different citrus note, swap that lemon zest and juice for the zest of one whole orange and about 1/3 cup of orange juice instead. Orange and blueberry are a match made in heaven, I promise! I talk all about the magic of pairing citrus and fruit in my cranberry orange bread recipe, and the same principles apply here.

Another excellent addition, especially if you’re using a glaze instead of the streusel, is crunch! Try folding in about a half cup of toasted pecans or walnuts along with the berries. They add a wonderful earthy depth that complements the sweetness of the **blueberry bread** beautifully.

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Frequently Asked Questions About Making Blueberry Bread

It’s funny how having one perfect loaf of **blueberry bread** can bring up a hundred little questions! I always get asked about keeping things moist or how to handle different types of berries. Don’t stress, these are all things we covered in the detailed steps above, but let’s put the common concerns right here for a quick reminder. This is the key to confidence when you are trying any new **quick bread recipes**!

Can I use frozen blueberries in this easy blueberry bread?

Absolutely! I gave you the okay to use frozen berries in the instructions, and honestly, sometimes I prefer them, especially when fresh berries are out of season. The most important thing to remember for this **easy blueberry bread** is *not* to thaw them first. Toss them straight from the freezer into the flour mixture we used to coat them—this stops them from sinking right to the bottom of your loaf before baking!

How do I ensure my blueberry bread stays moist for days?

Moisture protection starts at the mixing stage. You must mix the dry ingredients into the wet until they *just* combine. We stop stirring the moment the streaks disappear to avoid developing tough gluten strands, which is what leads to dry bread. Then, for storage, make sure it’s completely cool, wrapped tightly, and kept at room temperature. Don’t refrigerate it unless your kitchen is super tropical!

What is the best way to make a lemon blueberry bread glaze?

If you decide to skip the delicious streusel for a brighter finish, making a simple **blueberry glaze recipe** is so fast. You just need one cup of powdered sugar and enough fresh lemon juice to get it flowing. Start with 2 tablespoons of juice and whisk it vigorously. If it’s too thick to drizzle nicely off a spoon, add just a tiny splash more juice. It sets up beautifully and adds a gorgeous tangy shine to your **homemade blueberry loaf**.

Nutritional Estimate for This Fruit Bread Baking Recipe

Now, I always want you to enjoy your baking without worrying too much about the numbers, but since you asked, I pulled the estimates from my recipe software for this **fruit bread baking**! Please know these numbers are just guidelines based on standard ingredient calculations. When you bake with real butter and fresh berries, things can shift a little, but this gives us a good starting point for enjoying a piece of this delicious creation.

This data is based on dividing the entire recipe into 10 servings, so keep that in mind when you slice your loaf cake—I know I sometimes end up with smaller slices when it smells this good!

• Calories: Around 320 per slice
• Total Fat: About 15g (with 9g being saturated fat from that delightful butter!)
• Total Carbohydrates: Roughly 45g
• Sugar: Approximately 25g (This comes from the sugar, brown sugar, and berries, of course!)
• Protein: About 4g

It’s good stuff that packs a lot of flavor and satisfaction into one slice, perfect whether you are having it for breakfast or as a satisfying snack. If you end up posting pictures of your bake, please come tag me over on Facebook so I can see your lovely results! You can find Pure Cooking Joy right here: facebook.com/purecookingjoy.

Share Your Fresh Blueberry Bread Creations

That’s it! You have everything you need to create one of the most satisfying loaves of **breakfast loaf recipes** I’ve ever made. I just hope that as you’re pulling this golden streusel-topped loaf out of your own oven, your kitchen fills with that warm, bright scent of lemon and sweet berries.

When you bake it up, I truly want to see what you create! If you snap a picture of your **homemade blueberry loaf**, please tag me on social media—it absolutely makes my day to see your successes. And if you have a moment, leaving a quick rating or a little comment below tells me that this recipe worked its magic for you too. Knowing that I’ve helped you feel capable and joyful in your kitchen is exactly why I started this whole adventure.

If you’re curious about my baking journey or want to see more simple recipes that prove food doesn’t have to be complicated, check out my About Page. It tells the whole story of how I traded spreadsheets for saucepans!

Thank you so much for baking with me today. Happy Baking!

Moist Lemon Blueberry Bread with Streusel Topping

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This easy recipe delivers a moist, tender loaf bursting with fresh blueberries and bright lemon flavor, topped with a simple streusel for extra texture. It is perfect for breakfast, a snack, or dessert.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (8-10 servings) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 1/4 cup fresh lemon juice
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries
• For the Streusel: 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. This step helps create a moist loaf cake texture.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
5. In a small bowl, whisk together the lemon juice and milk.
6. Alternately add the dry ingredient mixture and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
7. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
8. Prepare the streusel: In a separate small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
9. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the loaf with foil for the last 15 minutes of baking.
11. Let the blueberry bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

• To prevent the blueberries from sinking to the bottom, gently toss them with one tablespoon of the flour mixture before folding them into the batter.
• For an extra bright flavor, you can substitute the streusel with a simple lemon glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons of fresh lemon juice.
• This is a great recipe for using fresh berries during summer baking season.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg