The best Lemon Blueberry Bread is made with Greek Yogurt, fresh or frozen blueberries, and a simple icing. This easy recipe is moist, flavorful, and can be enjoyed year round!

Looking for more bread recipes? Try my Cranberry Orange Bread or Lemon Zucchini Bread!

A loaf of lemon lemon blueberry bread with three slices cut from it.

What I love about this bread:

  • Delicious flavor combination: This recipe is born from my love of lemon and blueberry (don’t miss my lemon blueberry pancakes, if you’re a fan too!). The two flavors really shine in this loaf.
  • Perfectly moist: The glaze is easy to whip up, but completely optional. This bread is still moist and tasty when served plain.
  • Enjoy year round: You can use fresh or frozen blueberries and enjoy this bread at any time of year!

How to make Lemon Blueberry Bread:

  1. Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
  2. Combine wet ingredients.  In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly fold the dry ingredients into the wet, just until incorporated.
  3. Add blueberries. In a separate bowl mix the blueberries (fresh or frozen) 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).
  4. Bake.  Pour the batter into the pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
Four process photos for making lemon blueberry bread including the ingredients in a mixing bowl, and then the batter in a bread pan ready to bake.

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.

Recipe Variations:

  • Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin cups; filling about 2/3 full. Bake at 350F for about 20-25 minutes.
  • Fruit: You can swap out the blueberries for raspberries, blackberries, or diced strawberries.
Overhead photo of baked lemon blueberry bread on a wire cooling rack.

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Recipe

Stacked slices of lemon blueberry bread with the loaf of quick bread behind it.
Prep 20 mins
Cook 1 hr
Total 1 hr 20 mins
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Ingredients
 
 

For the bread:

  • 1-1/2 cups + 1 Tablespoons all-purpose flour , divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup oil (vegetable or canola oil)
  • 1 heaping cup blueberries , fresh or frozen

For the glaze (optional):

  • 1 cup powdered sugar
  • 3-4 Tablespoons fresh lemon juice

Instructions
 

  • Preheat the oven to 350 degrees F. 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 together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
  • 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).
  • 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 cooled loaf.

Notes

High Altitude: add 2 tablespoons extra flour. 
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 pour the batter into muffin tins; filling about 2/3 full. Bake at 350F for about 20-25 minutes.
Fruit: You can swap out the blueberries for raspberries, blackberries, or diced strawberries.

Nutrition

Calories: 349kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 11gCholesterol: 63mgSodium: 182mgPotassium: 137mgSugar: 41gVitamin A: 105IUVitamin C: 2.5mgCalcium: 86mgIron: 0.7mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Recipe Adapted from Sweet Pea’s Kitchen

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe in 2018. Updated May 2019 and June 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 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.

    1. I haven’t tested this recipe with honey, but my guess is 1:1 –it would definitely alter the flavor as well.

  2. 5 stars
    I love this recipe its very quick and easy I have made it many times and also give it to my friends it’s great with coffee.

  3. 5 stars
    Delicious! I baked for 55 min and it did not seem quite done but the outside was almost burned so I took it out. Very moist but not undercooked. Tasted great!! I used coconut oil in place of vegetable oil.

  4. Just made this and my entire apartment smells delicious. This needs to be a candle. Recipe is easy to follow and make and quite yummy. I’ll make this again 🙂

  5. 1 star
    Made according to directions and generally do not have issues. Too much in one pan and did not get done in middle even after 20 additional minutes which left the outside burned. I will look for another recipe.

  6. 5 stars
    A friend had shared with bread with me and I was hooked! She mentioned she got the recipe from your site and I was excited to make it for myself. I ended up making three loafs this weekend and they all turned out perfectly!

  7. My blueberries sank to the bottom of the bread and made it soggy. Maybe I didn’t coat them with enough flour. Will try again next time.

  8. 5 stars
    I made this Recipe one week ago and it came out perfect. So I made it again tonight I love it with coffee. And I also shared it with my friends and they love it .

  9. 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.

  10. This looks really good! Can you substitute the blueberries for other kinds of fruit (for example apples) to have different kinds of bread? Thanks!

  11. 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

  12. 5 stars
    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?

    1. 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).

  13. 5 stars
    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.

  14. 5 stars
    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!

  15. 5 stars
    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.

  16. I can’t wait to make this! I am replacing the greek yogurt with sour cream. Do I use the same measurement of one cup?

  17. 5 stars
    SOOOO GOOD! I did not have any greek yogurt, so I substituted it with buttermilk! Still tastes wonderful especially with the glaze. For the buttermilk, I used 1/4 cup less than the greek yogurt, so 3/4 a cup of buttermilk in replace of the full 1 cup of greek yogurt. I also ended up baking for about one hour and an additional ten minutes.

  18. I’m getting ready to try this for the first time. I love almond and lemon flavors. Could I add some sliced almonds to the top of this bread? Or would it be better to toast the almond separately and add them with the glaze?
    Thank you for your recipe and help!

  19. 5 stars
    I made 1-1/2 x this recipe tonight. 9×5″ loaf and 4×6″ loaf pan. Going camping and this is gonna be a hit this weekend. 🔵🍋

  20. 5 stars
    I am getting ready to make this lemon blueberry bread for the 5th time in 3 weeks. I love this recipe, my husband loves this recipe, my son loves this my sister in law loves this!!
    Thank you so much for sharing!!
    I have always made it with the lemon glaze, it is a very easy recipe, the glaze makes it special!
    I also printed out the Almond poppy seed recipe, but I cannot leave this one!!
    Maybe next time.

  21. 5 stars
    Are the calories including the glaze?
    My husband and son loved it and want me to try adding more blueberries next time. I used frozen and had to add an additional 10 minutes to the cooking time to get the center top done so I will try fresh blueberries next time.

  22. Love this recipe! Was thinking about trying it with raspberries as another variation. Any tips or should I just substitute the blueberries for raspberries? Thanks!

  23. Trying this this morning, broke it down into 4 small loaves and can not wait to try it! Any idea if dehydrated berries work in this?

  24. 5 stars
    I live in Fl and picked 5lbs of blueberries over the weekend. Happened on to this recipe and gave it a try. WOW it’s wonderful and disappeared quickly. The recipe has more of a “cake” quality than a bread. I will bake another loaf today and maybe even try the cupcake version. Many thanks!

    1. Oh wow, I bet it was delicious with fresh picked berries! So happy you enjoyed it. Thanks for your comment!

  25. 5 stars
    Making this loaf for the fourth time in over a month; it’s so good! I originally made it for myself and my parents. A friend saw my post of the bread on FB and asked if I would make some for her. She loved it and requested the recipe. I’m now making another loaf for my parents, as they talk about it all the time. 🙂 I like to squeeze a little lemon juice in the wet mixture along with the zest to add a little more lemon flavor.

  26. 5 stars
    I made this lemon blueberry bread today and didn’t have the yogurt so I used applesauce instead and it turned out perfect. This is a really delicious recipe. Thank you for sharing.

  27. 5 stars
    I’ve made this bread more times then l can count, it’s my go to recipe. I do use a different glaze but the bread is absolutely delicious. I always add 1/4 tea of baking soda, it’s important all the ingredients are at room temperature ?

  28. 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!

  29. 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.

    1. 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..

  30. 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 🙂

  31. 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 =)

    1. 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!

  32. Do you think I could substitute the Greek yogurt for regular, plain yogurt or do you think it would change the texture?

    Thanks!

    1. Hi Melanie, I haven’t tried it but I think plain yogurt should work fine. I may suggest adding an extra tablespoon of flour.

  33. I can’t wait to try. Looks and smells delicious. I like trying blueberry recipes because I have blueberry bushes. Thank you.

    1. 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!

  34. Lauren,

    I made your blueberry bread today — WOW! It is wonderful – thank you for sharing.

    Betty

  35. 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!

    1. 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!

  36. This looks really good. I would have never thought to mix lemon and blueberries. Interesting combo!

      1. 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

        1. 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.

  37. 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 :).

  38. These look so perfect and lemon and blueberry is a favorite combo of mine! Pinned!