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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Can you use flax eggs instead of eggs?
I have been making this recipe for years, mostly because I love the moist texture with the blueberries and the protein from the yoghurt. My husband loves it, my other relatives do as well and have requested it for family gatherings. Absolutely delicious and easy to make!
wow a fabulous recipe! I used 1 cup organic white flour and 1/2 cup of walnut flour and 1 cup of avocado oil also organic coconut sugar in cupcake tins. All according to the recipe. I noticed the importance to letting them cool completing before removing papers. I was going to freeze for later but are just about gone they are so so good ! And good for you!
I like this recipe but my bread is never done in an hour. What am I doing wrong?
If your lemon blueberry bread takes longer to bake, here’s what to try:
Verify Oven Temperature: Use an oven thermometer to check if your oven’s temperature matches the setting.
Test Doneness: Poke the center with a toothpick. If it comes out clean, the bread’s ready.
Adjust Baking Time: Ovens vary, so you may need to bake longer, especially with the added moisture from blueberries. If the top gets too brown, cover it with foil.
Different ovens and juicy blueberries often mean adjusting bake times. No worries, just keep an eye on it!
Fabulous! I lined my pan with parchment paper so it just popped out of the pan. I used sour cream because I had it, and I did top with blueberries before baking. It didn’t even need the drizzle, wonderful plain.
this bread is fantastic! easy to make and a huge hit with the family.
I added a crumble topping and a cream cheese Danish filling to the interior… yeah…. it turned out amazing…
I have made this recipe twice now and everyone I’ve served it to loves it. I didn’t change a thing!
Delicious! The yogurt and lemon zest give a little zing. This recipe is a keeper!
Thank you Lauren. I did make this recipe, but I substituted GF flour instead of Whole Wheat, I also used Dairy Free yogurt or sometimes Oatmilk, but only 1/2 cup. All my family loves it.