If you are looking for a bread recipe that is both comforting and bright with flavor, Lemon Blueberry Bread is an excellent choice. This loaf blends the tangy zest of lemon with the natural sweetness of blueberries, creating a balance of flavors that feels refreshing yet homey. You will find that the bread is moist, tender, and easy to slice, making it ideal for breakfast, a snack, or even a light dessert. From the moment you mix the ingredients, the smell of lemon filling your kitchen signals that something special is baking. You can enjoy it warm right from the oven, or let it cool for a firmer texture that slices beautifully for sharing. Whether you are baking for yourself, your family, or friends, this Lemon Blueberry Bread is bound to become a favorite in your home.
Why We Love This Lemon Blueberry Bread Recipe
This Lemon Blueberry Bread stands out because it brings together two classic flavors in a way that is simple yet satisfying. You will love how the lemon adds a bright, tangy note that cuts through the richness of the bread, while the blueberries add bursts of juiciness in every bite. Unlike other breads that can be dry, this loaf is moist thanks to the use of yogurt, oil, and eggs. You will also appreciate how easy it is to make, even from scratch, without any complicated steps or unusual ingredients. The bread is versatile—it works well for breakfast, a quick snack, or a light dessert. Drizzling a lemon glaze over the top is optional but highly recommended if you want an extra layer of sweetness and visual appeal. It is one of those recipes that makes you feel accomplished while rewarding you with delicious results.
Ingredients about Lemon Blueberry Bread
For the Bread:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup granulated sugar
- 1/2 cup oil or softened butter
- 3 large eggs
- 1 teaspoon lemon zest (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 1 heaping cup blueberries, fresh or frozen
For the Glaze (Optional):
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
How to Make Lemon Blueberry Bread
Begin by preheating your oven to 350°F (180°C). It is important to grease your 9×5-inch loaf pan thoroughly to prevent sticking. A light coating of butter or oil will help the bread release easily once baked.
In a medium bowl, whisk together the flour, baking powder, and salt. These dry ingredients will give your bread structure and ensure it rises evenly. In a larger bowl, combine sugar and oil or softened butter and beat until smooth. Adding the yogurt and eggs gradually will create a creamy base for your bread. Stir in the lemon zest and vanilla extract to infuse your loaf with aromatic flavors.
Slowly fold the dry ingredients into the wet mixture, just until incorporated. Overmixing can lead to a dense bread, so gentle folding is key. In a separate bowl, toss the blueberries with one tablespoon of flour before folding them into the batter. This step prevents the berries from sinking to the bottom of the loaf while baking. You can also reserve a few blueberries to place on top of the batter for a more appealing presentation.
Pour the batter into your prepared loaf pan and smooth the surface with a spatula. Bake for 55 minutes to 1 hour. Check for doneness by inserting a toothpick in the center—it should come out clean or with a few crumbs attached. Once done, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This resting period helps the bread set and makes it easier to slice.
If you choose to make the optional glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled bread for a tangy, sweet finish that enhances both flavor and presentation. This bread is as visually inviting as it is delicious, with a golden crust and colorful berries peeking through.
How to Serve Lemon Blueberry Bread
Serving Lemon Blueberry Bread is simple and enjoyable. You can slice it thick for a hearty breakfast or thin for a light snack. It pairs beautifully with a cup of tea, coffee, or milk. For a special touch, serve it slightly warm, allowing the flavors and aroma to be fully appreciated. You can also add a light spread of butter, cream cheese, or even a drizzle of honey to enhance the taste. This bread can be part of a casual brunch, an afternoon tea setup, or a convenient snack for kids and adults alike. It slices neatly, making it easy to share without crumbling, and the bright blueberries provide an appealing visual contrast to the soft yellow crumb. Even on its own, without any toppings, this bread is flavorful and satisfying.
Expert Tips: Lemon Blueberry Bread
To ensure your bread turns out perfectly every time, consider a few expert tips. First, make sure your ingredients, especially the eggs and yogurt, are at room temperature. This helps them mix more evenly and promotes a smoother batter. When folding in the flour and blueberries, be gentle to avoid breaking the berries and making the batter too dense.
If using frozen blueberries, coat them lightly with flour to prevent them from sinking, and do not thaw them before adding to the batter to reduce bleeding of color. Zesting the lemon just before mixing releases the oils and gives a brighter, fresher flavor.
Another tip is to test your oven’s temperature with an oven thermometer. Some ovens run hotter or cooler, and a slight difference can affect baking time. If you notice the bread browning too quickly on top, tent it loosely with aluminum foil halfway through baking. For the optional glaze, adjust the lemon juice gradually until you reach your desired consistency. Too much juice will make it runny, while too little will result in a thick glaze. These small adjustments make a noticeable difference in both texture and flavor.
How to Store Lemon Blueberry Bread
Storing Lemon Blueberry Bread correctly helps maintain its moistness and flavor. You can wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. If you want it to last longer, freezing is a great option. Wrap the cooled bread in plastic wrap and place it in a freezer-safe bag or container. It can stay frozen for up to three months. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature. Avoid refrigerating for long periods as it can dry out the bread. Proper storage ensures that each slice maintains the same soft, tender texture you enjoyed fresh from the oven.
Variation of Lemon Blueberry Bread
This Lemon Blueberry Bread recipe is versatile and can be adjusted to suit your taste or dietary needs. You can substitute other berries such as raspberries, blackberries, cranberries, or diced strawberries if you want a different flavor profile. For a nutty twist, add a handful of chopped almonds or walnuts to the batter.
If you prefer a lighter, less sweet version, reduce the sugar slightly or skip the glaze entirely. For mini servings, consider turning this recipe into muffins by dividing the batter into a standard muffin tin and baking for 20-25 minutes at 350°F. You can also experiment with citrus variations—adding lime zest or a mix of lemon and orange zest can add depth to the flavor. Each variation maintains the soft, tender texture of the original while offering new ways to enjoy this bread.
FAQ About Lemon Blueberry Bread
What makes Lemon Blueberry Bread so moist?
The combination of Greek yogurt, eggs, and oil ensures the bread stays tender and moist throughout. This mix prevents dryness while still allowing the bread to rise properly.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Toss them lightly in flour before folding into the batter to prevent them from sinking and to maintain the bread’s color.
How long does Lemon Blueberry Bread last?
At room temperature, it will stay fresh for up to three days. Wrapped tightly and stored in the freezer, it can last up to three months.
Can I make this bread without a glaze?
Absolutely. The glaze is optional and only adds a layer of sweetness and visual appeal. The bread is flavorful and moist even without it.
Can I turn this into muffins?
Yes, simply divide the batter into a muffin tin, filling each cup about two-thirds full, and bake at 350°F for 20-25 minutes.
What other fruits can I use instead of blueberries?
You can swap blueberries for raspberries, blackberries, cranberries, or diced strawberries to create a different flavor while keeping the same moist, tender texture.
Lemon Blueberry Bread
Equipment
- Oven
- Loaf Pan
- Mixing Bowls:
- Whisk
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour divided (plus 1 Tbsp for blueberries)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup granulated sugar
- 1/2 cup oil (or softened butter)
- 3 large eggs
- 1 tsp lemon zest (from 1 lemon)
- 1/2 tsp vanilla extract
- 1 heaping cup blueberries fresh or frozen
- 1 cup powdered sugar for glaze (optional)
- 3-4 Tbsp fresh lemon juice for glaze (optional)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
- In a larger bowl, combine sugar and oil or softened butter, beating until smooth. Gradually add yogurt and eggs, mixing until creamy.
- Stir in lemon zest and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Toss blueberries with 1 tablespoon of flour and fold them into the batter, reserving some for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, add reserved blueberries on top.
- Bake for 55 minutes to 1 hour, checking for doneness with a toothpick.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- If making the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled bread.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!