Our delicious Lemon Blueberry Bread recipe combines my favorite flavors in is so moist simple to make from scratch. Serve it year round for breakfast, brunch, or even dessert!
Lemon Blueberry Bread has a permanent spot on my baking list.
Lemon Blueberry Bread has a permanent spot on my baking list. Lemon and blueberry is one of my all-time favorite flavor combinations (if you love it too, be sure to try my Lemon Blueberry Pancakes!). The tart brightness of the lemon pairs perfectly with the sweet, juicy blueberries. Both flavors really shine in this easy quick bread. It’s incredibly moist and tender—I often serve it just as it is, but the sweet lemon glaze makes it feel extra special for brunch or gifting. I also love that it works with fresh or frozen blueberries, so I can enjoy this bread any time of year, no matter what’s in season.
Try all of my bread recipes, like Banana Bread, Date Nut Bread, Homemade Scones, or Cranberry Orange Bread!
How to make Lemon Blueberry Bread:
Make Batter: Combine flour, baking powder, and salt in a medium bowl. In a separate 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 another bowl, toss the blueberries (fresh or frozen) with 1 Tbsp of flour then gently fold into the batter (I always keep a few out to stick on top of the loaf before baking).
Bake: Pour batter into loaf pan then bake at 350°F (180°C) for 55 minutes to 1 hour, or until a toothpick comes out clean when inserted into the center. Let cool on a wire cooling rack then drizzle glaze on top before slicing and serving.
I love to enjoy a slice for breakfast with a Vanilla Protein Shake, or a bowl of Bircher Muesli.
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Recipe
Lemon Blueberry Bread
Equipment
Ingredients
For the Bread:
- 1-1/2 cups + 1 Tablespoons all-purpose flour (188g), divided
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon salt (3g)
- 1 cup plain Greek yogurt (245g), or sour cream
- 1 cup granulated sugar (200g)
- 1/2 cup oil (120g) or softened butter (114g)
- 3 large eggs
- 1 teaspoon lemon zest (2g), from 1 lemon
- 1/2 teaspoon vanilla extract
- 1 heaping cup blueberries (165g), fresh or frozen
For the Glaze (Optional):
- 1 cup powdered sugar (115g)
- 3-4 Tablespoons fresh lemon juice (45-60g)
Instructions
- Preheat the oven to 350° F (180°C). 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.1-½ cups + 1 Tablespoons all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup plain Greek yogurt, 1 cup granulated sugar, ½ cup oil, 3 large eggs, 1 teaspoon lemon zest, ½ teaspoon vanilla extract
- 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).1 heaping cup blueberries
- Bake: 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.1 cup powdered sugar, 3-4 Tablespoons fresh lemon juice
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 divide the batter in a standard muffin tin; filling cups 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 and July 2025.
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I’ve made this for our family and a few friends. The most common comment is: OMG – wonderful. I tweaked it by adding a little freshly squeezed lemon juice in addition to the zest.
Flavor was decent. Used oil (1T less than recipe) this time but would use butter next time to prevent over hydration. Subbed lemon for mandarin and added 1/4 t. almond extract. Might add another 2T flour as well.
Loved it! I added a little lemon juice to the batter (around two teaspoons) because I really like lemon, and it was so good!
Hi Lauren,
This is a lovely recipe. Just wondering how long will this keep in the refrigerator?
Used oil as this was a healthier option and suggested in recipe. Followed directions exactly. Loaf came out with a gelled centre – not bread-loaf-like at all. Disappointing, heavy texture. Cooked an extra 30min to try and improve centre texture, no luck. 2 stars because it’s still edible (the eggs are definitely cooked after 1.5 hrs!)
Delicious!!! Light, tender, flavorful- a hint of lemon and blueberry.
Great recipe. Looking forward to making this again and again…
Came out fantastic! Had to work to get that lemon zest. Worth it. I used GF flour and it was not dry it was perfect. I did squeeze a bit of lemon juice in mix along with the zest! So delicious. 55 min. was perfect (I’m at sea level). Thanks!
Thank you for mentioning that you are at sea level as I am as well and this is always my first thought when looking at baking times
This is more like an egg dish than a bread. I reviewed it many it many times and wondered why it didn’t have much flour. I even read the reviews. Thought it would come out like bread but didn’t!
Won’t make again. I hate wasting ingredients!!
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
Made the lemon blueberry bread today and made one with blackberries I like the blueberry one better its almost gone