If you're craving something bright, fresh, and bakery-worthy, Lemon Blueberry Bread is your go-to recipe. With the perfect balance of zesty lemon and sweet, juicy blueberries, this loaf is a flavor-packed treat.
It’s as beautiful as it is delicious.
Lemon Blueberry Bread isn't just tasty—it's made with wholesome, easy-to-find ingredients. Whether you’re a seasoned baker or a weekend kitchen explorer, this simple recipe delivers a moist, tender crumb.
Bold, refreshing flavor is guaranteed in every bite.
Perfect for breakfast, a cozy afternoon snack, or a light dessert, Lemon Blueberry Bread is a versatile favorite. The bright lemon zest and bursts of fresh blueberries create a delightful contrast that keeps everyone coming back for more.
What makes this Lemon Blueberry Bread truly shine is its reliability. It bakes up golden every time and fills your kitchen with an aroma that promises comfort and homemade goodness.
Try it once, and this Lemon Blueberry Bread is sure to earn a permanent spot in your recipe box.
Why This Lemon Blueberry Bread Stands Out
This isn’t just another fruit bread—Lemon Blueberry Bread is in a league of its own. What makes it truly special is the way it masterfully balances flavor and texture in every slice.
The loaf is incredibly moist, with a tender crumb that’s tight but never dense. Bright lemon notes infuse the entire bread, offering a citrusy zing.
This enhances rather than overpowers the taste. Then come the blueberries—plump, juicy, and perfectly scattered—adding bursts of sweetness and color throughout.
This Lemon Blueberry Bread recipe has its roots in classic quick breads. It was originally inspired by my grandmother’s beloved lemon loaf.
I’ve updated it with fresh blueberries and a few modern twists to perfect the texture and flavor.
Lemon Blueberry Bread pairs beautifully with a hot cup of coffee in the morning or a calming afternoon tea.
For dessert, try serving it with a dollop of whipped cream or a drizzle of lemon glaze for an elegant finish.
Planning a special brunch? Lemon Blueberry Bread makes a delightful addition. Just serve it alongside scrambled eggs and fresh fruit.
You’ve got a cozy, indulgent meal that feels straight from a countryside café.
Jump to:
Ingredients
For the Bread:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Large eggs
- Vegetable oil
- Plain Greek yogurt
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Fresh blueberries
- All-purpose flour (for coating blueberries)
For the Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- Lemon zest
See recipe card for quantities.
Substitutions:
- Flour: For a gluten-free blueberry lemon bread, substitute a 1:1 gluten-free flour blend.
- Greek yogurt: Sour cream works perfectly as a substitute if you don't have yogurt.
- Oil: Melted butter can replace oil for a slightly different but equally delicious flavor.
- Blueberries: Frozen blueberries work too! Just don't thaw them first—add them frozen and toss in flour.
- Sugar: For a less sweet version or try coconut sugar for a different flavor profile.
Instructions
Prepare the Batter
- Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or grease and flour it thoroughly.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, whisk together the sugar and eggs until light and slightly fluffy, then add the vegetable oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir gently until just combined, being careful not to overmix.
Add Blueberries and Bake
- Toss the blueberries with a tablespoon of flour until lightly coated and gently fold them into the batter.
- Pour the batter into your prepared loaf pan, smooth the top with a spatula, and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- If the bread is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.
Cool and Glaze
- Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, make the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the bread is completely cool, drizzle the glaze over the top, let it set for about 10 minutes, then slice and enjoy.
- Prepare the Batte : Mix wet and dry ingredients until combined
- Add Blueberries and Bake : Pour batter in pan and bake 55–65 min
- Cool and Glaze: Let cool before topping with sweet lemon glaze
Equipment For Lemon Blueberry Bread
- Loaf pan: A 9x5-inch light-colored metal loaf pan provides the most even baking. Dark pans tend to brown the edges too quickly.
- Microplane/zester: A sharp microplane makes zesting lemons effortless and helps you avoid the bitter white pith.
- Parchment paper: Creates easy removal and clean-up. If you don't have parchment, a thorough greasing and light flouring of the pan will work.
- Mixing bowls: Glass or metal bowls work best for even mixing.
- Cooling rack: Essential for proper cooling that prevents soggy bottoms.
If you're on a budget, you can use a regular box grater for zesting (use the finest side) and any oven-safe loaf-shaped container for baking.
Expert Baking Tips for Perfect Lemon Blueberry Bread
- Room temperature ingredients are key to a perfectly textured bread. Set out eggs and yogurt about 30 minutes before baking.
- Don't skip the lemon zest! Most of the lemon flavor comes from the oils in the zest, not just the juice.
- Coat your blueberries in flour before adding them to prevent them from sinking to the bottom during baking.
- Measure flour correctly by spooning it into your measuring cup and leveling it off with a knife—don't scoop directly from the bag, which can pack in too much flour.
- The toothpick test is the most reliable way to check if your bread is done. Insert it into the center—if it comes out clean or with a few moist crumbs (not wet batter), it's ready.
- Cool completely before glazing or the glaze will just melt into the bread instead of creating that beautiful, sweet topping.
Common Mistakes to Avoid
- Overmixing the batter can develop too much gluten, resulting in tough bread.
- Using cold ingredients can cause the batter to separate and bake unevenly.
- Opening the oven door too often can cause your bread to sink in the middle.
- Not allowing the bread to cool sufficiently before glazing will result in a runny glaze that soaks into the bread rather than sitting on top.
Recipe Variations
Make it Healthier
For a healthier lemon blueberry bread, try these modifications:
- Replace half the all-purpose flour with whole wheat flour
- Reduce the sugar to ⅔ cup
- Use coconut oil instead of vegetable oil
- Replace the granulated sugar with coconut sugar or a stevia blend
Gluten-Free Version
- Replace all-purpose flour with a quality 1:1 gluten-free flour blend
- Add ¼ teaspoon xanthan gum if your blend doesn't already include it
- Consider adding an extra egg to help with binding
Keto Lemon Blueberry Bread
- Substitute almond flour and coconut flour for the all-purpose flour
- Use a keto-friendly sweetener like erythritol or monk fruit instead of sugar
- Add an extra egg for structure
- Use a smaller amount of blueberries to keep the carb count low
Flavor Twists
- Lemon Blueberry Almond Bread: Add ½ teaspoon almond extract and top with sliced almonds before baking
- Lemon Blueberry Poppyseed Bread: Add 1 tablespoon poppy seeds to the dry ingredients
- Triple Citrus Blueberry Bread: Add orange and lime zest along with the lemon
- Lemon Blueberry Streusel Bread: Top with a simple streusel before baking (mix ¼ cup flour, ¼ cup sugar, 3 tablespoons cold butter)
Storage
Countertop Storage
- Store unglazed or glazed lemon blueberry bread at room temperature, wrapped in plastic wrap or in an airtight container for up to 3 days.
- If your kitchen is warm, refrigerate after the first day to prevent spoilage.
Refrigerator Storage
- Refrigerate in an airtight container for up to 1 week.
- Bring to room temperature before serving for the best flavor and texture, or warm slices briefly in the microwave (10-15 seconds).
Freezing Instructions
- Freeze whole loaves or individual slices for up to 3 months.
- For best results, freeze the bread unglazed, then add fresh glaze after thawing.
- Wrap the bread tightly in plastic wrap, then aluminum foil or place in a freezer bag.
- Thaw overnight in the refrigerator or for a few hours at room temperature.
Make-Ahead Tips
- Prepare the batter (without blueberries) up to a day ahead and refrigerate in an airtight container.
- Fold in the blueberries just before baking, and you may need to add a few minutes to the baking time for cold batter.
- The glaze can be made 2-3 days ahead and stored in the refrigerator. Warm it slightly and stir well before using.
Grandma’s Overnight Trick: The Secret to Perfect Lemon Blueberry Bread
When I first started baking Lemon Blueberry Bread, I followed the recipe to the letter—but something was missing. Then my grandmother let me in on a little secret: “Let it rest overnight,” she said with a wink.
This small tip makes a big difference. The next day, the lemon flavor is deeper, the blueberries sweeter, and the texture? Pure magic.
FAQ
Does lemon blueberry bread need to be refrigerated?
No, Lemon Blueberry Bread doesn't require refrigeration if consumed within 2 days. Store it in an airtight container at room temperature to maintain its moisture and texture. For longer freshness (up to 1 week), refrigerate it to prevent mold growth. The bread's high moisture content from blueberries and lemon makes refrigeration helpful in warm environments. Always ensure it's completely cooled before storing to prevent sogginess.
Why is my blueberry bread so dense?
Your Lemon Blueberry Bread is dense typically because of overmixing, which develops too much gluten, or using too much flour. Measure flour by spooning into measuring cups rather than scooping directly from the bag. Another common cause is expired leavening agents (baking powder/soda). Room-temperature ingredients and not overfolding when adding blueberries also help create a lighter, fluffier texture in your bread.
How do you keep blueberries from sinking in blueberry bread?
To prevent blueberries from sinking in Lemon Blueberry Bread, coat them lightly with flour before folding into the batter. This creates a barrier that helps berries "grip" the batter during baking. Using a thicker batter also helps suspend the fruit. Another effective technique is adding half the batter to the pan, then sprinkling in some blueberries before adding remaining batter and more berries on top.
Do blueberry and lemon go well together?
Yes, blueberry and lemon create a perfect flavor pairing in Lemon Blueberry Bread. The tart, bright acidity of lemon beautifully balances the sweet, mild flavor of blueberries. This classic combination works because citrus enhances the natural sweetness of berries while adding complexity. The lemon's zest contributes aromatic oils that complement the fruity notes of blueberries, creating a refreshing yet indulgent taste experience that's universally appealing.
Final Thoughts: A Slice of Sunshine in Every Bite
This Lemon Blueberry Bread isn't just a treat—it's an experience. The bright citrus and juicy bursts of blueberries create a loaf that feels both nostalgic and fresh.
Whether you're baking for a cozy morning at home or planning a weekend brunch, this recipe fits the occasion perfectly.
What makes this loaf truly special is how effortlessly it transforms simple pantry staples into something bakery-worthy.
Enjoy it warm with your morning coffee, pack it for a midday pick-me-up, or serve it as a light dessert topped with whipped cream.
If you're loving this recipe, don’t miss some of my other reader favorites like the Decadent Brownie Banana Bread Recipe—rich, fudgy, and full of chocolatey goodness—or the Easy Brioche Bread Recipe (Bakery-Style), perfect for French toast or elevated sandwiches.
I’d absolutely love to hear how your Lemon Blueberry Bread turned out! Did you give it your own twist? Try any fun add-ins or swaps? Drop a comment below to share your experience, ask questions, or leave a rating if this recipe earned a spot in your favorites list.
Happy baking—and don’t forget, the best recipes are the ones shared.
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Pairing
These are my favorite dishes to serve with Lemon Blueberry Bread Recipe
Lemon Blueberry Bread Recipe
Equipment
- 1 Loaf pan 9x5-inch, light-colored metal preferred
- 1 Microplane/zester For lemon zest
- 1 Parchment paper Optional, for easy removal
- 2 Mixing bowls Medium and large
- 1 Cooling rack For proper air circulation
Ingredients
- 1 ¾ cups All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup Granulated sugar
- 2 Large eggs
- ½ cup Vegetable oil
- ¾ cup Plain Greek yogurt
- ¼ cup Fresh lemon juice About 1–2 lemons
- 1 tablespoon Lemon zest From 1–2 lemons
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 tablespoon All-purpose flour For coating blueberries
For the Glaze:
- ¾ cup Powdered sugar
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest Optional
Instructions
- Preheat oven to 350°F and prep loaf pan
- Whisk together flour, baking powder, and salt
- Whisk sugar and eggs, then add oil, yogurt, juice, zest, and vanilla
- Fold dry into wet until just combined
- Toss blueberries with flour and fold in
- Pour into pan and bake for 55–65 minutes
- Cool in pan 15 mins, then on wire rack
- Mix glaze and drizzle over cooled bread
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