Name: Lemon Blueberry Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: All-purpose flour; Baking powder; Salt; Granulated sugar; Eggs; Greek yogurt or sour cream; Lemon zest; Fresh lemon juice; Unsalted butter, melted; Vanilla extract; Fresh or frozen blueberries (tossed in flour); Powdered sugar (for glaze); Fresh lemon juice (for glaze); Lemon zest (for glaze)

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Why You’ll Love This Recipe

This bread brings together two timeless ingredients—lemon and blueberries—for a flavor that’s fresh, vibrant, and comforting all at once. It’s simple to make with pantry staples and doesn’t require a mixer. The blueberries add pockets of juicy sweetness, while the lemon provides a zesty contrast that keeps each bite refreshing. It’s great for gifting, storing, or slicing up for a sunny weekend breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Greek yogurt or sour cream
Lemon zest
Fresh lemon juice
Unsalted butter, melted
Vanilla extract
Fresh or frozen blueberries (tossed in a little flour)

For the Lemon Glaze (Optional)

Powdered sugar
Fresh lemon juice
Lemon zest

Directions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs, sugar, lemon zest, lemon juice, and vanilla extract until well combined.
Stir in Greek yogurt and melted butter until smooth.
Add the dry ingredients to the wet and mix until just combined—do not overmix.
Toss the blueberries in a bit of flour to prevent sinking, then fold them gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If glazing, whisk together lemon juice and powdered sugar to desired consistency and drizzle over cooled bread.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Prep time: 15 minutes
Bake time: 50–60 minutes
Total time: 1 hour 15 minutes

Variations

Add Poppy Seeds: Stir in a tablespoon of poppy seeds for extra texture and visual appeal.
Use Buttermilk: Swap Greek yogurt for buttermilk for a slightly tangier loaf.
Make Muffins: Pour the batter into a muffin tin and bake for 18–22 minutes for lemon blueberry muffins.
Gluten-Free Option: Use a 1:1 gluten-free flour blend for an easy swap.
Almond Twist: Add a splash of almond extract and top with sliced almonds for a bakery-style version.

Storage/Reheating

Store the bread at room temperature in an airtight container for up to 3 days.
Refrigerate if glazed or for longer storage (up to 5 days).
Freeze slices or the whole loaf, tightly wrapped, for up to 2 months. Thaw at room temperature.
Reheat slices in the microwave for 10–15 seconds or enjoy at room temperature.

FAQs

Can I use frozen blueberries?

Yes, use them straight from the freezer and toss in flour before folding into the batter to prevent bleeding.

Why toss the blueberries in flour?

Coating blueberries in flour helps suspend them in the batter so they don’t all sink to the bottom during baking.

Can I skip the glaze?

Yes. The bread is delicious on its own, but the glaze adds extra lemon flavor and a touch of sweetness.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest only the yellow part of the peel, avoiding the bitter white pith.

Can I make this ahead?

Definitely. The flavor gets even better the next day, making it perfect for make-ahead breakfasts or gatherings.

What type of yogurt is best?

Plain Greek yogurt or full-fat sour cream both work well for moisture and tang. Avoid flavored or non-fat yogurt.

Why is my bread dense?

Overmixing the batter can make the bread dense. Mix just until combined for a tender texture.

Can I use a different citrus?

Yes! Swap lemon with orange or lime for a different twist while keeping the base recipe the same.

How do I know when it’s fully baked?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the bread is done.

Can I make this dairy-free?

Use plant-based yogurt and dairy-free butter alternatives to make the recipe dairy-free.

Conclusion

Lemon Blueberry Bread is the perfect blend of tart, sweet, and tender. It’s easy to make, endlessly adaptable, and always a hit for breakfast, brunch, or snacking. Whether served plain, glazed, warm, or chilled, every slice delivers a burst of citrus and berry flavor that brightens any day. This simple loaf is sure to become a go-to favorite in your baking rotation.

Lemon Blueberry Bread

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Lemon Blueberry Bread is a moist and flavorful quick bread filled with juicy blueberries and fresh lemon zest, topped with an optional lemon glaze. Perfect for breakfast, brunch, or a light dessert, it’s an easy-to-make loaf that’s bursting with bright citrus and berry flavors.

Author: Laura
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices)
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs, sugar, lemon zest, lemon juice, and vanilla extract until combined.
Stir in Greek yogurt and melted butter until smooth.
Add dry ingredients to wet ingredients and mix until just combined—do not overmix.
Toss blueberries with a bit of flour, then gently fold them into the batter.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If glazing, whisk together powdered sugar, lemon juice, and zest, then drizzle over cooled bread.

Notes

Do not overmix the batter—this ensures a tender loaf.
Use frozen blueberries straight from the freezer to avoid discoloration.
The glaze is optional but adds extra lemon flavor and sweetness.
This bread tastes even better the next day once flavors have melded.
Line the pan with parchment for easy removal and clean edges.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 21g
Sodium: 180mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg