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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Lemon Blueberry Bread is a nice dish. i love it.
Made this today! Delicious, but I forgot to put in the oil. Guess what, It doesn’t need it! Making is again for my college girl and her roommate…without the oil. Thank you!
Hi Mickie, I’m so glad you liked it, and that’s awesome to know it still turned out great without the oil! Thanks for your comment!
This looks really good. I would have never thought to mix lemon and blueberries. Interesting combo!
Oh yum, these cakes look perfect for a tea I’m planning for this weekend. Pinned!
How much extra flour would you add for high altitude?
Hi Sarah, I would add 1-2 Tbsp of extra flour.
I made this today and after 1 hour it was a dark brown, toothpick came out clean, but when I inverted it on the rack to finish cooling it popped open and was goo-ey and you need a spoon to eat. I followed the directions exactly. The top looks like pound cake (oily), the bottom like blueberry pudding when cut through. My question: when you said a cup of yogurt, did you mean a measured cup vs the container that yogurt single servings come in which measure 1/2 cup? That is the only thing I can think of that would cause such a flop. I am not in a high elevation. The taste is wonderful! Hope you have a suggestion, was planning to make for me quilt group on Monday. Thank you, Sherry
Hi Sherry, I’m honestly a little at a loss for what happened here. What type of bread pan were you using? Did you use frozen blueberries? 1 cup of greek yogurt is correct. My best advice would be to bake them in mini loaf pans next time. They will cook more evenly that way, without the edges getting overcooked, while still cooking the center.
I was drooling just looking at that! Seems amazing. I’ll totally try this.
This bread looks delicious! I love making quickbreads since you don’t have to bother with the pain in the butt that is yeast haha. I bet this bread would go great with a cup of tea :).
This sounds so divine. Love this flavor combo.
Another recipe I can’t wait to try! This looks fabulous! Pinned.
These look so perfect and lemon and blueberry is a favorite combo of mine! Pinned!