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:
- Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
- 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.
- 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.
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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Recipe
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!
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 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
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.
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: 349kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 11gCholesterol: 63mgSodium: 182mgPotassium: 137mgSugar: 41gVitamin A: 105IUVitamin C: 2.5mgCalcium: 86mgIron: 0.7mg
Did You Make This Recipe?
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Recipe Adapted from Sweet Pea’s Kitchen
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in 2018. Updated May 2019 and June 2021.
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.