Mom's Best Recipes
Recipe

Zesty Blueberry Bread

A tender blueberry quick bread with lemon zest, a savory olive oil twist, and crisp edges that make every slice feel bakery-worthy.

Author By Matt Campbell
4.8
A sliced loaf of blueberry bread on a wooden cutting board with visible blueberries and lemon zest, lit by natural window light
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This is blueberry bread for people who want a little more personality in their loaf. You still get the cozy, slice-and-snack vibe, but we are waking it up with lemon zest, a pinch of salt that actually matters, and a savory-leaning olive oil base that keeps the crumb tender for days.

It is the kind of recipe that feels low-drama but tastes like you did something clever. The blueberries go jammy, the top turns golden and crisp, and the lemon makes everything pop. If you have ever bitten into sweet bread and wished it had just a little more zing and a little more depth, you are in the right kitchen.

A glass mixing bowl with blueberry bread batter being folded with a spatula, fresh blueberries scattered nearby

Why It Works

  • Bright flavor without being sour: lemon zest and a touch of juice perk up the berries.
  • Moist, tender crumb: olive oil tends to stay softer than butter-based loaves, especially after chilling.
  • Crisp edges and a lofty dome: a hotter oven start helps the loaf rise and brown.
  • No fancy ingredients: pantry basics, fresh or frozen blueberries, and one bowl plus a measuring jug if you feel like it.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container. It is best for 2 to 3 days.

Refrigerator: If your kitchen runs warm or humid, refrigerate up to 5 days. Bring slices to room temp or toast lightly for the best texture.

Freezer: Slice the loaf, then wrap slices individually and place in a freezer bag. Freeze up to 2 months. Thaw on the counter or toast straight from frozen.

Pro move: Toast a slice, then add a swipe of salted butter. The heat brings the lemon oils back to life.

Common Questions

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss with the flour as written. Do not thaw first or you will get more purple streaks in the batter. Frozen berries can also add extra moisture, so expect the loaf to need 5 to 10 minutes longer in the oven.

What makes this “savory”?

It is not a savory loaf like cheddar bread. The savory angle comes from olive oil plus a proper amount of salt, which gives the bread a more grown-up, balanced flavor instead of pure sweetness.

Can I swap the olive oil?

Yes. Use a neutral oil (avocado, canola, vegetable) for a more classic quick bread taste. Melted butter also works, but butter-based loaves tend to feel firmer once chilled.

How do I keep the blueberries from sinking?

Toss them in a tablespoon of flour, use a thicker batter (do not over-loosen it with extra liquid), and avoid overmixing. A few will still sink sometimes. That is life.

How do I know it is done without drying it out?

Check at the 50 minute mark. A toothpick inserted near the center should come out with moist crumbs, not wet batter. Also look for a firm, golden top and edges pulling slightly from the pan. If you like a more precise cue, aim for an internal temperature of 200 to 205°F in the center.

I started making versions of blueberry bread because I wanted something I could slice with one hand while doing kitchen cleanup with the other. But the sweet ones always felt a little flat to me, like they needed a high note and a bass line at the same time. So I leaned on lemon zest for the pop, olive oil for that almost savory depth, and enough salt to make the berries taste louder. Now this is the loaf I bake when I want a “snack” that accidentally turns into breakfast, second breakfast, and the thing you keep walking past just to shave off one more slice.