Lemon Blueberry Bread

The best Lemon Blueberry Bread is made with Greek Yogurt, fresh or frozen blueberries, and a simple icing. This easy recipe is moist, flavorful, and can be enjoyed year round!

Looking for more bread recipes? Try my Cranberry Orange Bread or Lemon Zucchini Bread!

What I love about this bread:

• Delicious flavor combination: This recipe is born from my love of lemon and blueberry (don’t miss my lemon blueberry pancakes, if you’re a fan too!). The two flavors really shine in this loaf.
• Perfectly moist: The glaze is easy to whip up, but completely optional. This bread is still moist and tasty when served plain.
• Enjoy year round: You can use fresh or frozen blueberries and enjoy this bread at any time of year!

How to make Lemon Blueberry Bread:

1. Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
2. Combine wet ingredients.  In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly fold the dry ingredients into the wet, just until incorporated.
3. Add blueberries. In a separate bowl mix the blueberries (fresh or frozen) with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
4. Bake.  Pour the batter into the pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Freezing Instructions:

Allow bread to cool completely then wrap in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.

Recipe Variations:

• Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin cups; filling about 2/3 full. Bake at 350F for about 20-25 minutes.
• Fruit: You can swap out the blueberries for raspberries, blackberries, or diced strawberries.

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Lemon Blueberry Bread

The best Lemon Blueberry Bread is made with Greek Yogurt, fresh or frozen blueberries, and a simple icing. This easy recipe is moist, flavorful, and can be enjoyed year round!

4.81 from 31 votes

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 slices

Calories: 349kcal

Author: Lauren Allen

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Ingredients

For the bread:

• ▢ 1-1/2 cups + 1 Tablespoons all-purpose flour , divided
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 cup Greek yogurt
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 teaspoon lemon zest (from 1 lemon)
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 cup oil (vegetable or canola oil)
• ▢ 1 heaping cup blueberries , fresh or frozen

For the glaze (optional):

• ▢ 1 cup powdered sugar
• ▢ 3-4 Tablespoons fresh lemon juice

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
• Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
• Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Glaze:

• Whisk together the powdered sugar and lemon juice and drizzle over the top of cooled loaf.

Notes

High Altitude: add 2 tablespoons extra flour. 

Freezing Instructions: Allow bread to cool completely then wrap in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.

Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin tins; filling about 2/3 full. Bake at 350F for about 20-25 minutes.

Fruit: You can swap out the blueberries for raspberries, blackberries, or diced strawberries.

Nutrition

Calories: 349kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 182mg | Potassium: 137mg | Sugar: 41g | Vitamin A: 105IU | Vitamin C: 2.5mg | Calcium: 86mg | Iron: 0.7mg

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Recipe Adapted from Sweet Pea’s Kitchen

Have you tried this recipe?!

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I originally shared this recipe in 2018. Updated May 2019 and June 2021.