One-Bowl Lemon-Blueberry Quick Bread
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Assembled in one bowl and baked in a loaf pan, this lemon-blueberry quick bread comes together in no time and thanks to both olive oil and yogurt, it stays exceptionally moist for days. Rubbing the lemon zest into the sugar makes the citrus flavor really shine and a clever mixing method ensures you’ll have blueberries bursting in every bite!

Last weekend, while flipping through Jessie Sheehan’s Snackable Bakes in search of an extra-crumb coffee cake recipe I’d bookmarked months ago, I paused two recipes in, struck by a photo of a blackberry-studded loaf cake.
In the notes, Jessie credits both Dorie Greenspan and Ina Garten and describes the result as “nothing short of summer in a loaf pan.”
How could I not make it?
Given that I am sharing the recipe here, it’s clear that I loved it. But do you know what I loved even more? The process.
The recipe calls for rubbing the zest of two lemons into the sugar, a step that releases oils from the zest into the sugar, heightening the lemon flavor. I remember watching Dorie Greenspan do this years ago on the Martha Stewart Show while making lemon madeleines, and whenever I take the extra time to do it, I think: Why don’t I always do this? The smell is intoxicating.
Next, the ingredients, which include yogurt, oil (as opposed to butter), and lots of fresh lemon juice, are added nearly one by one, with whisking called for after each addition. It’s a one-bowl job!
Finally, and this is perhaps my favorite part of the whole process, the blueberries (or blackberries) are not added all at once: you fold 1 cup of them into the batter, then, once the batter is in the loaf pan, you scatter the remaining 1/2 cup over the top, before sprinkling all of it with turbinado sugar and popping it into the oven.
One hour later, it will emerge, sugar-crusted, berries busting at the seams. It is a sight to behold! With a cup of morning coffee or afternoon tea, a slice of this loaf is such a treat, perfectly sweet, bright with lemon flavor, juicy berries bursting in every bite.
PS: Lemon-Blueberry Dutch Baby
5 Favorite Quick Breads
Quick breads, in essence, really are cakes baked in loaf pans. Apart from the shape, there is nothing really bread-like about any quick bread I have ever made. Here are 5 of my favorites:
- Mrs. Myers Banana Bread
- Award-Winning Zucchini Bread
- My Mother’s Pumpkin Bread
- Super Simple Irish Soda Bread
- Beer Bread
Jessie Sheehan’s wonderful Snackable Bakes
Lemon-Blueberry Quick Bread, Step by Step
Gather your ingredients:
Zest the lemon into the sugar…
… then rub the zest into the sugar with your fingers.
Add the oil and vanilla and whisk for 30 seconds.
Add the eggs one at a time, whisking after each addition.
Whisk in the sour cream or yogurt and freshly squeezed lemon juice:
Whisk in the baking powder followed by…
… the salt.
Switch to a spatula and stir in the flour.
The batter will be slightly lumpy.
Fold in 1 cup of the blueberries.
Transfer the batter to a buttered- and parchment-lined loaf pan.
Scatter another 1/2 cup of blueberries over the top. Sprinkle with turbinado sugar.
Bake at 350ºF for roughly 1 hour. Remove from the oven, let cool for 20 minutes…
… then remove the loaf from the pan by the parchment sling and let it cool to room temperature.

Slice and serve!
One-Bowl Lemon-Blueberry Quick Bread
- Total Time: 1 hour 20 minutes
- Yield: Serves 8 to 10
Description
Adapted ever so slightly from Jessie Sheehan’s wonderful Snackable Bakes.
Changes I’ve made:
- Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter.
- Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon.
- Used extra-virgin olive oil in place of the vegetable oil.
- Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon.
- Used sour cream in place of the yogurt: I’ve made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great.
I use this 8.5 x 4.5-inch loaf pan for this recipe.
Ingredients
- softened butter for the pan
- zest from 2 lemons
- 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
Instructions
- Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan (I love this one) with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
- Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries.
- Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
298 Comments on “One-Bowl Lemon-Blueberry Quick Bread”
I can never remember how to use frozen berries instead of fresh.. to thaw or not to thaw? Would using frozen berries call for a longer baking time as the dough will be « cooled » by the frozen berries? Thank you so much for the insight, can’t wait to bake this!
I wouldn’t thaw frozen blueberries for this one — just stir them right in! But to answer your question, I think whether to thaw or not depends on the berry… I haven’t experimented enough to say, but blueberries generally are fine frozen.
This looks amazing! I am about to make it now but I have raspberries on hand. Would that work? And have you ever tried avocado oil in place of olive oil? Thanks in advance!
Raspberries will be delicious! I have never baked with avocado oil… you might want to google that before you use it… I’d hate for you to waste your avocado oil!
I use avocado oil for baking all the time—it doesn’t impart any flavor!
Hi Ali-
Have you made this using blackberries and butter??
I have not! The original recipe called for blackberries, which you should roughly chop if you use. I’m sure butter would be delicious, too, though I love the moist texture of an oil-based cake.
I think you have a typo in the main text: “zest the sugar…”
Question: if I want to swap out the blueberries for blackberries (they grow wild on my street), should I swap them based on volume or weight? I was thinking volume since one still needs the correct batter to fruit ratio???
Looks fantastic! Can’t wait to try it!!!
Hi Karin! I sure did have a typo 🙂 Thank you. I’ve edited. I think volume is probably a good call. I would roughly chop them, and then measure the chopped pieces. How lucky you are to have wild blackberries on your street!
This turned out perfectly thanks to your wonderful instructions and video!! I didn’t have any turbinado sugar on hand and substituted light brown sugar and it came out great!! Thanks for sharing your delicious recipe 😍
Yay! Great to hear this, Corinne 🙂 🙂 🙂
Easy and delicious!
Great to hear, Marjanne!
Oh my goodness. It’s that good. Loved the crunchy top from the turbinado sugar. Did not have vanilla’s extract so I used 3/4 t. Almond extract and 1/4 t. Lemon extract. Will definitely be making this again.
Yes, blueberries and yes sour cream. Was a hit with everyone.
Yay! So great to hear this, Sandra 🙂 🙂 🙂
Yum! I made this yesterday. I substituted cashew based yogurt from Trader Joe’s for the sour cream and used mixed frozen berries rather than blueberries and it turned out great. I did have to cook it longer but that might just be my oven. Thanks Ali!
Great to hear, Chelsea! Thanks for writing and sharing your notes regarding the substitutions.
I used frozen haskap berries in place of the blueberries, (un-chopped) and, baked in 4 mini loaf pans, so reduced the baking time slightly.
So delicious! My new favorite, thank you for sharing this recipe 😋
Never heard of haskap berries! Thanks for writing and sharing all of this. Mini loaves sound so nice 🙂
Oh my gosh!!!! This was not only one of the most wonderful quick breads that I’ve ever made, it was also one of the easiest! It makes a beautiful presentation as well! It doesn’t hurt that lemon/blueberry is an all time favorite combination. Thanks so much!
Yay 🙂 🙂 🙂 So nice to read this, Margie. Thanks so much for writing.
I have been baking for 60 years and have many favorite recipes. After making this it will be included! I did use sunflower oil and use large lemons to zest. This bread is so lemony and moist SO good!!! I love to gift family and friends my sourdough bread. I think this will make a wonderful gift as well.
So nice to read all of this 🙂 🙂 🙂 And yes, this cake would make a wonderful gift!
I am an accomplished baker, but my cake was a disaster. At 50 minutes, the edges were over baked and the tester came out with just a few moist crumbs. While cooling, it fell and of course was soupy in the middle. My oven temp is spot on. The disposal was happy tp eat it.
Carol, I’m sorry to hear this. Did you make any changes? It sounds as though it was underbaked. I have not cooked the cake for less than 1 hour and the original recipe calls for 60-70 minutes. For some people it’s taking longer. It sounds as though your oven may run a little hot. Are you using a scale to measure?
Hello, Making this today for Father’s Day but the recipe says baking powder and the photographic instructions say baking soda… I’m guessing the recipe is correct and to use baking powder??? Thanks!! Lisa Katz
Oops! Thanks for catching that. I edited the recipe. Baking powder is correct.
Looks so yummy! can one freeze this cake?
Yes!
Love it! Just made it today and turned out super moist. Can I freeze this cake? Baking time took 80 min in my oven.
Definitely you can freeze it! Great to hear 🙂
I love it when I get an email for a recipe and I have all the ingredients on hand. Made this today and it turned out great. At altitude, baked at 375, reduced the baking power in half and turned out perfectly. Thanks for the detailed instructions, as always, spot on!
Great to hear Cindy, and thanks for sharing your high-altitude adjustments. So helpful for others 🙂 🙂 🙂
This was awesome. Came out great. I used sour cream.
Great to hear, Carol!
HI Alex
I maid this recipe yesterday…it’.s pretty…but I did not taste much
I used all the …lemon plus
Hi Barbara! Bummer to hear this. My only thought is that I find the lemon flavor gets more pronounced as the cake sits — as in, on day 2. And did you remember to add the salt? Not sure what else it could be!
Total yum! My husband asked me if I baked two of them. The grated lemon peel zest kicks this up more than just a notch. This is a keeper!
Great to hear, Sheila! Thanks so much for writing 🙂
Would this recipe work well if doubled? I’d like to make two loaves.
Wondering the same! And baking at the same time?
Hi Susanna! You can definitely double the recipe, but I would bake it in two loaf pans… or do you have one extra-large pan?
Yes, go for it!
I followed the recipe as you have it written. I used sour cream, not yogurt. In my oven it took 90 minutes. It turned out super delicious. Very moist and flavorful. Saving this recipe, thanks(:
Great to hear, Savannah! Thanks so much for writing 🙂
LOVED this recipe, it was Startbucks-level delicious! One question — have you ever made it without the lemon juice or zest? My son in law isn’t a lemon fan, and I’d love to make him a plain blueberry bread that’s this good and moist.
Great to hear, Jane! I have not made it without the lemon or zest, but I think you could safely omit them.
I made this recipe per the ingredients and used sour cream and olive oil. I baked it in a glass loaf pan and reduce the temperature by 25° and increased the cooking time by 10 minutes. It came out completely fine and tasty however I would use a lot more lemon zest because the amount of blueberries takes over the flavor, as well as it is quite oily, so I might next time reduce the amount of oil or use a different fat.
Wow! I am a prolific cook and baker. Always looking to perfect a favorite recipe. This one will become my go to for lemon, blueberry, anything! The texture is spectacular. The flavor rich not too sweet not too tart but perfect. The only thing I changed was instead of turbinado sugar on top after the bread cooled, I made a simple glaze with a half cup powdered sugar and a half of a lemon juiced then drizzled it over top. Thank you for a winning recipe!
Great to hear, Julie! Thanks so much for writing 🙂 🙂 🙂
Where is the recipe? I don’t see it anywhere and I’d love to make this Blueberry Lemon scone or bread.
This is the most delicious moist lemon blueberry bread. A definite keeper. My husband has a sweet tooth. He loves this bread with a cuppa in the morning.
Great to hear, Fiona!
Ended up baking only 55 min and the top and edges were more done than they should have been and tooth pick came out clean. I think for my oven I’d start checking at about 45 min. Other than that it was tasty but thinking of playing around with adding more lemon.
My bread turned out perfect! My family quickly gobbled it up and wants more. Thank you for the recipe!
Great to hear, Rachel! Thanks for writing 🙂
I made this last night when I got home from work. It was so easy and delicious. I had all the ingredients in my house. Thank you for the recipe.
Great to hear, Lee! Thanks for writing 🙂
This recipe is fabulous, although I altered it a bit to use the ingredients that I had on hand. I substituted 2/3 cup melted butter for the olive oil. I used the zest and juice of one very large lemon instead of two normal sized lemons. I added heavy cream to make up for about half of the sour cream, but no yogurt. I added fresh raspberries along with the fresh blueberries. I used decorative sparkling sugar on top instead of turbinado. I baked it at 350 convection and it was perfectly done in 65 minutes. I will make it again with the listed ingredients for the better health benefits, but it’s nice to know how versatile this recipe is and how much fun it is to make.
Great to read all of this! Thanks for sharing all of your substitution notes 🙂