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 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.
This looks really good! Can you substitute the blueberries for other kinds of fruit (for example apples) to have different kinds of bread? Thanks!
Can you put this in a Bundt pan for a dessert? I make the bread all the time and it’s a family favorite!
I substituted lemon extract instead of vanilla and I added the juice of 1 lemon to the batter and used brown sugar. I also added heavy cream to the glaze. Very yummy
LOVE LOVE LOVE this recipe. I make this whenever I have some extra lemons handy or am craving the bright zesty flavor of lemon. I try to also double the lemon zest to get more of it to shine because that’s just how much I love the lemon in this. Thank you for sharing!
@Lauren, Any tips on freezing this as a loaf or as muffins? and tips for reheating it if so? Do you freeze before or after baking it? Does it still taste fresh?
Yes, it freezes wonderfully! Freeze in a freezer-safe bag, after it bakes and cools completely. Allow it to thaw at room temperature or overnight in the fridge. You could warm individually slices in the microwave for a few seconds if you want to eat it warm (or reheat on low heat in the oven, but not for too long or it will dry out).
This blueberry loaf took an hour and 20 minutes to bake completely. But it was delicious.
Delicious and easy. Our favorite recipe
This is delicious! My kids really like it and so do I. My pan was a bit more narrow so it took a bit longer to bake. Frozen blueberries worked very well and didn’t sink to the bottom with the tip of covering with flour. This would be an excellent item to keep in the freezer.
JUDY SAYS,
Nice recipe! Easy to put together, yummy taste, and just what is needed to wake up in the morning with your morning coffee. I put mine in the round stoneware from Pampered Chef, and it fit perfectly. The Greek Yogurt makes it moist and really yummy. Good for dessert at dinner, too! Thank you!
I followed the recipe and put it in the same size pan but mine flowed over so next time I think I’ll split it between two pans. It’s very good.