There's nothing quite like the fresh, zesty aroma of Lemon Blueberry Bread baking in the oven. This easy-to-make treat combines the brightness of lemon with the sweetness of plump, juicy blueberries for a loaf that’s perfect for breakfast, a mid-morning snack, or even dessert. I first whipped this up one weekend when I had extra lemons and a pint of blueberries in the fridge, and it’s been a family favorite ever since.
Get ready for a tender, moist bread that balances tangy and sweet flavors in every slice. Let’s dive into what makes this recipe so special!
Why You'll Love This Lemon Blueberry Bread
Get ready to meet your new go-to quick bread recipe. This Lemon Blueberry Bread is packed with flavor and offers the perfect balance of sweet, tart, and buttery goodness.
First off, it's incredibly easy to make. In just a few simple steps, you'll have a fragrant loaf that's as beautiful as it is delicious. No complicated techniques here – just mix, pour, and bake!
The ingredients are simple and budget-friendly, too. With everyday pantry staples like flour, sugar, and baking powder, you can whip up this loaf without a trip to the store. Plus, it’s a great way to use up seasonal blueberries, making it ideal for summer baking.
One of the best parts? The versatility. You can enjoy this bread fresh from the oven, drizzled with a bit of glaze, or even toasted with butter the next morning. Each slice feels like a little indulgence, whether for breakfast or an afternoon pick-me-up.
Ingredients Notes

The key to a delicious Lemon Blueberry Bread is using fresh, high-quality ingredients. Here’s what you’ll need and why each component matters.
- Lemon Zest and Juice: Fresh lemons add a bright, tangy flavor that’s essential to this bread. Be sure to zest the lemon before juicing, as the zest contains natural oils that pack a lot of flavor.
- Blueberries: Fresh blueberries are ideal, but you can also use frozen ones if that’s what you have on hand. If using frozen, don’t thaw them before adding them to the batter – this helps prevent them from bleeding too much color.
- Greek Yogurt: Adding Greek yogurt to the batter keeps the bread moist and tender. It also lends a slight tang that complements the lemon flavor beautifully. You can substitute sour cream if you prefer.
- Butter: Using melted butter instead of oil adds a rich, buttery flavor to the bread. It also gives it a tender crumb that makes each bite melt in your mouth.
- All-Purpose Flour: The structure of this bread relies on regular all-purpose flour. For a slightly heartier texture, you could swap half of it with whole wheat flour, but keep in mind that the bread may be denser.
Special Equipment: A loaf pan is essential for this recipe, preferably a 9x5-inch one, which yields the best results for even cooking and a perfect loaf shape.
How To Make This Lemon Blueberry Bread

Making this Lemon Blueberry Bread is simple and only requires a few basic steps. Follow along, and you’ll have a golden, aromatic loaf in no time.
- Prep Your Ingredients and Pan
Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan, then line it with parchment paper, allowing some overhang for easy removal. This step ensures your bread won’t stick and makes cleanup a breeze. - Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, lemon zest, and lemon juice until smooth. The lemon zest and juice should be well incorporated, giving the mixture a lovely citrus fragrance. - Combine the Dry Ingredients
In a separate bowl, combine flour, baking powder, and a pinch of salt. Gently whisk to ensure everything is evenly distributed. Then, gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense. - Add the Blueberries
Toss the blueberries with a teaspoon of flour to help prevent them from sinking in the batter. Gently fold them into the batter, being careful not to crush them. This will create little pockets of sweetness in each slice without bleeding color into the whole loaf. - Bake
Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back slightly when pressed.
Once out of the oven, allow the bread to cool in the pan for about 10 minutes before lifting it out using the parchment overhang. Let it cool completely on a wire rack for easy slicing and serving.
Storage Options
Lemon Blueberry Bread stores wonderfully, making it an ideal make-ahead treat for busy weeks or special occasions.
- Room Temperature: This bread will keep at room temperature in an airtight container for up to 3 days. For added moisture, place a slice of bread or apple in the container with the loaf.
- Refrigerator: If you’d like to keep it fresh a bit longer, store it in the refrigerator for up to a week. Just be sure to wrap it tightly in plastic wrap or foil.
- Freezer: Lemon Blueberry Bread freezes exceptionally well. Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag. It will keep for up to 3 months. When you’re ready to enjoy it, let the bread thaw at room temperature or heat slices in the toaster for a quick breakfast treat.
To reheat, simply pop a slice in the microwave for 15-20 seconds, or warm it in a toaster oven for a few minutes.
Variations and Substitutions
The beauty of this Lemon Blueberry Bread is how adaptable it is! Here are a few fun twists and swaps you might want to try:
- Add a Glaze: For a little extra sweetness, drizzle a simple lemon glaze on top. Just whisk together powdered sugar and a bit of lemon juice, then pour it over the cooled bread for a bakery-style finish.
- Swap the Berries: While blueberries are classic, you could also use raspberries or blackberries for a different flavor profile. Strawberries, diced small, work well too!
- Make it Healthier: Substitute half the flour with whole wheat flour or use coconut sugar in place of regular sugar. You can also add a tablespoon of chia seeds or flaxseeds for an extra boost of fiber.
- Go Gluten-Free: This recipe adapts well to gluten-free flour blends. Choose a 1:1 all-purpose gluten-free flour for the best results.
- Add Poppy Seeds: For a lemon poppy seed twist, add a tablespoon of poppy seeds to the batter. The slight crunch and subtle flavor elevate this loaf even more.
No matter how you choose to make it, this Lemon Blueberry Bread is sure to become a new favorite. Feel free to experiment and make it your own – it’s a forgiving recipe that’s hard to get wrong!
Get ready to enjoy a slice (or two!) of this bright, tangy, and perfectly sweet bread. It’s just the thing to brighten up any day!
PrintLemon Blueberry Bread Recipe
This Lemon Blueberry Bread recipe combines fresh blueberries with a zesty lemon flavor for a deliciously moist, tangy treat. Easy to make, this bread is ideal for brunch, breakfast, or dessert, with a burst of fruity goodness in every slice. Try this recipe for a delightful blend of sweetness and tartness in one bite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Bread, 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, softened
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup milk
- 1 cup fresh blueberries (tossed in 1 tbsp flour)
Lemon Glaze:
- ½ cup powdered sugar
- 1-2 tablespoon lemon juice (adjust for consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat sugar and butter until creamy. Add eggs one at a time, then mix in lemon zest and juice.
- Gradually add dry ingredients, alternating with milk, until just combined.
- Gently fold in flour-coated blueberries to avoid sinking.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the bread cool, then drizzle with lemon glaze.
Notes
- Coating blueberries in flour helps prevent them from sinking in the batter.
- Adjust lemon juice in the glaze for desired thickness and tang.
- Bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (based on 10 slices per loaf)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
Leave a Reply