There’s something irresistible about the fresh, zesty aroma of Lemon Blueberry Bread baking in the oven. This delightful loaf is bursting with juicy blueberries and a hint of lemon, making each slice the perfect balance of sweet and tangy. I first made this recipe during blueberry season when I had more berries than I knew what to do with. Now, it’s a year-round favorite, ideal for breakfast, a snack, or even dessert.
Ready to bring a burst of sunshine to your table? Let’s dive into why you’ll love this easy, crowd-pleasing recipe.
Why You'll Love This Lemon Blueberry Bread

Get ready to add this Lemon Blueberry Bread to your list of go-to bakes. It’s not only a treat for the taste buds but also a breeze to make.
The recipe is incredibly easy to pull together, even for beginners. With simple steps and minimal equipment, you’ll have a bakery-worthy loaf cooling on your counter in under an hour.
Each bite offers a perfect blend of tart and sweet. The fresh lemon zest and juice provide just the right amount of zing, while the blueberries add natural sweetness and juiciness.
It’s versatile enough to enjoy any time of day. A slice pairs wonderfully with morning coffee, afternoon tea, or a scoop of vanilla ice cream for dessert.
Best of all, this bread stores beautifully, making it a convenient option to bake ahead and enjoy throughout the week.
If you're looking for a bright, flavorful bake that’s as visually appealing as it is tasty, this Lemon Blueberry Bread is your answer.
Ingredients Notes

The ingredients in this Lemon Blueberry Bread are simple yet impactful, each adding to the loaf’s unique flavor and texture.
Fresh blueberries are the star of this recipe. They add bursts of juicy sweetness to each slice. If fresh blueberries aren’t in season, feel free to use frozen ones – just don’t thaw them before adding to the batter, or they may bleed too much into the bread.
Lemon zest and juice provide the bread’s refreshing, citrusy flavor. Use fresh lemons if possible; the zest contains essential oils that give the bread a bright, aromatic quality you won’t get from bottled lemon juice.
Greek yogurt or sour cream keeps the bread moist without being too dense. Greek yogurt adds a slight tang that complements the lemon, while sour cream provides a richer texture. Either works well, so use whichever you have on hand.
All-purpose flour forms the base of the bread. To ensure a tender crumb, measure the flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
For a little extra flavor, I recommend adding a splash of vanilla extract. It’s not overwhelming but helps round out the tartness of the lemon and berries.
You won’t need any special equipment – just a mixing bowl, a loaf pan, and a whisk. A grater or microplane will help with zesting the lemon, but a standard box grater works too.
How To Make This Lemon Blueberry Bread
Making this Lemon Blueberry Bread is as easy as mix, pour, and bake. Let’s walk through the process step-by-step.
Start by preheating your oven to 350°F (175°C) and greasing a standard loaf pan with a bit of butter or non-stick spray. A parchment paper lining makes it even easier to remove the bread later.
In a large bowl, combine the dry ingredients – flour, baking powder, and salt – and whisk them together to distribute the leavening evenly. Set this mixture aside while you prepare the wet ingredients.
In a separate bowl, whisk together the sugar, eggs, and Greek yogurt until smooth. Next, add the lemon zest, lemon juice, and vanilla extract and mix until everything is well incorporated. Slowly add the dry ingredients to the wet, stirring gently until just combined. Be careful not to overmix; otherwise, the bread may become tough.
Once the batter is ready, gently fold in the blueberries using a spatula, being careful not to crush them. Pour the batter into your prepared loaf pan, spreading it out evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the top – if it starts to brown too much before the bread is done, cover it with a piece of foil.
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Storage Options
Lemon Blueberry Bread stores beautifully, so you can enjoy it over several days.
At room temperature, keep it in an airtight container for up to 3 days. If your kitchen is warm, consider refrigerating it to prevent spoilage, as the moisture from the blueberries can encourage mold.
To store it longer, wrap the loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw slices at room temperature or microwave briefly for a quick treat.
For the best texture when reheating, wrap the slice in a paper towel and warm it gently in the microwave for 10-15 seconds. This way, the bread remains moist and flavorful.
Variations and Substitutions
This Lemon Blueberry Bread is a wonderfully adaptable recipe, allowing you to make it your own with just a few tweaks.
For a healthier twist, try substituting half the all-purpose flour with whole wheat flour. It adds a subtle nuttiness and a bit more fiber to the loaf.
If you prefer a dairy-free version, you can swap the Greek yogurt with a non-dairy yogurt, such as almond or coconut. Just be sure it’s unsweetened to avoid altering the sweetness of the bread.
Looking to make it gluten-free? Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The bread will still rise nicely and have a tender crumb.
Add an extra layer of lemon flavor by drizzling a simple lemon glaze over the cooled loaf. Just mix powdered sugar with a bit of lemon juice until smooth, then drizzle over the top for a sweet-tart finish.
For a touch of warmth, add a teaspoon of cinnamon or cardamom to the batter. These spices add a cozy undertone that complements the lemon and blueberry perfectly.
Experiment with these variations to discover your own favorite version of Lemon Blueberry Bread. Whether you stick to the classic or try something new, this bread is bound to become a staple in your baking routine. Enjoy every bite!
PrintLemon Blueberry Bread Recipe
This Lemon Blueberry Bread recipe combines fresh blueberries with zesty lemon for a moist, deliciously fruity bread. It's easy to make with basic ingredients and ideal for breakfast, dessert, or a snack. This flavorful bread is packed with juicy blueberries and a tangy lemon glaze, giving you a burst of fresh taste in every bite.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Breads, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries (tossed in a little flour)
For the Lemon Glaze:
- ½ cup powdered sugar
- 1-2 tablespoon lemon juice (adjust for desired consistency)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat sugar and melted butter until smooth. Add eggs, vanilla extract, lemon zest, and lemon juice, mixing until combined.
- Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled bread.
Notes
- Tossing the blueberries in a little flour helps prevent them from sinking to the bottom of the bread.
- Fresh or frozen blueberries can be used, but frozen berries may add a bit more moisture.
- For an extra lemony flavor, add more zest or a few drops of lemon extract.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
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