The best Lemon Blueberry Bread recipe is made with Greek Yogurt, fresh or frozen blueberries, and a simple glaze. This easy recipe is moist, flavorful, and can be enjoyed year round!
Looking for more bread recipes? Try my Banana Bread, Applesauce Bread, Cranberry Orange Bread or Lemon Zucchini Bread!
What I love about Lemon Blueberry bread:
- Delicious Flavor Combination: This recipe is born from my love of lemon and blueberry (don’t miss my lemon blueberry pancakes and lemon blueberry rolls if you’re a fan too!). The two flavors really shine in this loaf.
- Perfectly Moist: the bread is so moist and delicious that I usually serve it plain, but the glaze elevates for a special occasion.
- Enjoy Year Round: You can use fresh or frozen blueberries and enjoy it any time of year!
How to make Lemon Blueberry Bread:
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Mix Wet Ingredients:Â In a large bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest and vanilla. Slowly fold the dry ingredients into the wet, just until incorporated.
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).
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.
Serve: allow to cool, then drizzle on the glaze before slicing and serving. I love to enjoy a slice with a Vanilla Protein Shake, Quiche Lorraine, or a Green Smoothie!
Freezing Instructions:
Allow bread to cool completely then wrap this lemon blueberry loaf cake 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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Recipe
Lemon Blueberry Bread
Equipment
Ingredients
For the Bread:
- 1-1/2 cups + 1 Tablespoons all-purpose flour , divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt or sour cream
- 1 cup granulated sugar
- 1/2 cup oil or softened butter
- 3 large eggs
- 1 teaspoon lemon zest (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 1 heaping cup blueberries , fresh or frozen
For the Glaze (Optional):
- 1 cup powdered sugar
- 3-4 Tablespoons fresh lemon juice
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 sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest and vanilla.
- 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 the cooled loaf.
Notes
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, cranberries or diced strawberries.
Nutrition
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I originally shared this recipe in 2018. Updated May 2019, June 2021, and May 2023.
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I added a crumble topping and a cream cheese Danish filling to the interior… yeah…. it turned out amazing…
I have made this recipe twice now and everyone I’ve served it to loves it. I didn’t change a thing!
Delicious! The yogurt and lemon zest give a little zing. This recipe is a keeper!
Thank you Lauren. I did make this recipe, but I substituted GF flour instead of Whole Wheat, I also used Dairy Free yogurt or sometimes Oatmilk, but only 1/2 cup. All my family loves it.
Have made this sev.times. Love it topped with bit of flax or crushed walnuts.