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!
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.
Video
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 made this and it turned out great. I put less sugar 3/4C and it was plenty sweet. I also put in juice of 1/2 lemon along with the zest. I had to bake it for 1 hour and 15mins as it was not cooked in the center. I will make it again.
I made this Recipe one week ago and it came out perfect. So I made it again tonight I love it with coffee. And I also shared it with my friends and they love it .
My blueberries sank to the bottom of the bread and made it soggy. Maybe I didn’t coat them with enough flour. Will try again next time.
A friend had shared with bread with me and I was hooked! She mentioned she got the recipe from your site and I was excited to make it for myself. I ended up making three loafs this weekend and they all turned out perfectly!
Made according to directions and generally do not have issues. Too much in one pan and did not get done in middle even after 20 additional minutes which left the outside burned. I will look for another recipe.
Just made this and my entire apartment smells delicious. This needs to be a candle. Recipe is easy to follow and make and quite yummy. I’ll make this again 🙂
Delicious! I baked for 55 min and it did not seem quite done but the outside was almost burned so I took it out. Very moist but not undercooked. Tasted great!! I used coconut oil in place of vegetable oil.