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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.
To be honest–I didn’t see how so little lemon zest could pack such a huge flavor in this loaf! What a wonderful combination! Didn’t have time to add the topping–the loaf disappeared too fast!!! My daughter left my house with the recipe saying she was going to make it tonight!
Thanks for such a delightful recipe!
Is there anyway to make this gluten free? I’m taking dinner to a GF friend. I’m not super familiar with gluten free baking.
Hi Martha, I’m honestly not experienced with gluten free baking to say. I would imagine you could just swap in gluten-free flour, but I can’t say how it would effect the rise of the bread..so sorry not to be more help..
I made this bread today, only had oranges but flavor was still delious. The berries we put up last year are sweet so cut sugar down to 3/4 cup, l also added 1/4 tea of baking soda. This will definitely be my go to recipe 🙂
Hi there,
I am featuring this recipe on my post about the Benefits of Blueberries.
You can see it on my blog, At Home with Wendy.
I can’t wait to try this. It looks so delicious =)
Can you substitute applesauce for oil in this recipe?
Hi Leslie, that should work just fine! Enjoy
I did substitute oil for applesauce and the bread had more of a rubbery texture. Not terrible, but since I made it “as is” the first time. My preference (and families) is to not substitute again. Since I don’t make sweet breads often…I’ll splurge when I do. Good luck!
Do you think I could substitute the Greek yogurt for regular, plain yogurt or do you think it would change the texture?
Thanks!
Hi Melanie, I haven’t tried it but I think plain yogurt should work fine. I may suggest adding an extra tablespoon of flour.
Hi Melanie, I haven’t tried it but I think plain yogurt should work fine. I may suggest adding an extra tablespoon of flour.
Can you substitute sour cream instead of Greek yogurt ?
Yes, you can substitute sour cream 🙂 I’d love to hear how you like it!
Do you think this would work OK with blackberries?
Hi Deborah, yes I think it will work well. You may want to toss the blackberries in flour before adding them to the bread to help prevent them from sinking. Good luck, I’d love to hear how it turns out!
Lauren,
I made your blueberry bread today — WOW! It is wonderful – thank you for sharing.
Betty
Hi Betty, Thank you for coming back to comment! I’m so happy you liked it!