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!

A loaf of Lemon Blueberry Bread with half of it sliced and ready to eat.

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.

A white stone mixing bowl with flour, baking powder, and salt to make easy Lemon Blueberry Bread.

Mix Wet Ingredients: 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.

Two images showing eggs, sugar, yogurt, lemon zest, vanilla, and oil together, then it poured into the dry ingredients to make a Lemon Blueberry Batter.

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).

Two images, the first with blueberries in a bowl tossed with flour, then the blueberries being folded into a Lemon Blueberry batter.

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.

Two images showing a loaf of homemade Lemon Blueberry Bread before and after baking.

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!

A close-up image of a sliced Lemon Blueberry loaf with a glaze drizzled on top.

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

A loaf of Lemon Blueberry Bread with half of it sliced and ready to eat.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
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Ingredients
 
 

For the Bread:

For the Glaze (Optional):

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

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, cranberries or diced strawberries.

Nutrition

Calories: 384kcalCarbohydrates: 54gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 71mgSodium: 288mgPotassium: 87mgFiber: 0.5gSugar: 41gVitamin A: 103IUVitamin C: 3mgCalcium: 101mgIron: 1mg

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I originally shared this recipe in 2018. Updated May 2019, June 2021, and May 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    looks great, just tasted a bit that fell off the top while turning it over, but bake to gift, so will say what my friends say at lunch; thx for the recipe wasnt too hard!:):kelli

  2. 5 stars
    Made the lemon blueberry bread today and made one with blackberries I like the blueberry one better its almost gone

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