This blueberry lime quick bread is a fun twist on lemon blueberry bread and is a flavorful addition to your menu. Use fresh or frozen blueberries and make it year round.
One of the most popular recipes on my site is this lemon blueberry bread. One of my new favorite flavor combinations is blueberry lime and so I mixed the two and made blueberry lime bread. It’s my tried and true lemon blueberry bread recipe with lime substituted for the lemon. If you love lime, you’ll love this bread.
Ingredients for blueberry lime bread
Besides the blueberries and the lime, all the ingredients in this bread are pantry staples. Here is what you’ll need:
- Granulated Sugar
- Lime Juice & Zest
- Flour, Baking Powder, Baking Soda and Salt
- Sour Cream
- Powdered Sugar
If you don’t have sour cream on hand, or prefer to avoid the fat, I have used plain Greek Yogurt as a substitute with good success.
How to make Blueberry Lime Quick Bread
This is a basic quick bread recipe where the wet ingredients and the dry ingredients are whisked together separately and then gently folded together. Barely stirring them together is the key to soft quick bread. Over stirring develops the gluten too much and results in tough bread.
So get out two medium mixing bowls, in the first, whisk together the melted butter, sugar, lime juice, zest and eggs. In the other the flour, baking powder, and salt.
Then you’ll add the dry ingredients to the wet, alternately with the sour cream. This means you’ll gently stir add a third of the flour and sour cream stir a few times then add the next third, stir, and repeat with the last third. You’ll want to stop stirring while there are still streaks of flour still in the batter. Barely stir in the blueberries.
Grease an 8 x 4 inch loaf pan and pour in the batter. I used a metal loaf pan. Glass is okay too, it will just take longer to bake. You’ll know the loaf is done when a toothpick inserted comes out clean.
Let the bread cool in the pan for ten minutes, then remove to a wire rack. Run a knife around the edge of the pan to loosen before turning out onto the rack. Let cool. When it’s cool, combine a bit of powdered sugar and lime juice to make a glaze and drizzle of the top of the bread. The bread will be more moist the second day.
This can be frozen for longer storage. Wrap it tightly in plastic wrap and then foil before freezing.
Favorite Quick Bread Recipes
In addition to my lemon blueberry bread, my family’s favorite zucchini bread is one we make all the time. This cinnamon roll quick bread is also a hit and makes a perfect gift.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking
Blueberry Lime Quick Bread
For the Bread
- 1/3 cup butter melted
- 1 cup sugar
- 3 Tablespoons lime juice
- 2 Tablespoons lime zest
- 2 eggs room temperature
- 1 & 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Sour Cream or Plain Greek yogurt
- 1 cup blueberries fresh or frozen
For the Glaze
- 3/4 cup powdered sugar
- 2 Tablespoons lime juice
- Preheat oven to 375 F
- In a medium mixing bowl, whisk melted butter, sugar, lime juice, lime zest and eggs.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the Greek yogurt, stirring gently.
- Fold in the blueberries. Do not over mix.
- Pour into a well greased 8 x 4 inch loaf pan. Bake at 375 F for 20 mins. At the 20 minute mark, turn the oven down to 350 F. Bake for and additional 30 to 40 mins.
- Let cool in the pan for 10 minutes. Then remove to wire rack.
- Combine about 3/4 cup powdered sugar and 2 tablespoons lime juice to form a glaze. Drizzle bread while still warm.
- Bread will be more moist on the second day.
Save this recipe on Pinterest to make later. Pin the image below.