Name: Lemon Blueberry Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup plain yogurt or sour cream; 1/3 cup vegetable oil or melted butter; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries; 1 tbsp flour (for coating blueberries); 1/2 cup powdered sugar (for glaze); 1–2 tbsp lemon juice or milk (for glaze)

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Lemon Blueberry Bread is a moist, tender quick bread bursting with juicy blueberries and bright lemon flavor. It’s perfect for breakfast, snacking, or even as a light dessert. With a soft crumb and a simple glaze on top, this loaf delivers a delicious balance of sweet and tart in every bite.

Why You’ll Love This Recipe

I love how this bread feels like a sunny treat any time of the year. The lemon zest gives it a fresh zing, while the blueberries add natural sweetness and a pop of color. It’s easy to make in one bowl, and it smells amazing as it bakes. Whether I serve it fresh from the oven or chilled from the fridge, it always tastes incredible. Lemon Blueberry Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Plain yogurt or sour cream
Vegetable oil or melted butter
Fresh lemon juice
Lemon zest
Vanilla extract
Fresh or frozen blueberries
Powdered sugar (for optional glaze)
Milk or lemon juice (for the glaze)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
In a large bowl, I whisk together flour, baking powder, and salt.
In a separate bowl, I mix sugar, eggs, yogurt, oil, lemon juice, lemon zest, and vanilla until smooth.
I combine the wet and dry ingredients just until blended, being careful not to overmix.
I gently fold in the blueberries, tossing them in a bit of flour first if I want to keep them from sinking.
I pour the batter into the prepared loaf pan and smooth the top.
The bread bakes for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
After letting it cool in the pan for 10 minutes, I transfer it to a wire rack. Once fully cooled, I drizzle it with a simple glaze made of powdered sugar and lemon juice or milk.

Servings and timing

This recipe makes 1 loaf, which gives about 8 to 10 slices. It takes around 15 minutes to prep and 50–60 minutes to bake, so the total time is just over an hour.

Variations

When I want to change things up, I swap the blueberries for raspberries or chopped strawberries. I’ve also made it with a mix of citrus—adding a little orange zest along with lemon for a more complex flavor. If I want a healthier twist, I sometimes use whole wheat flour for half of the all-purpose flour, or reduce the sugar slightly.

storage/reheating

I store the bread tightly wrapped at room temperature for up to 2 days or refrigerate it for up to a week. To freeze, I wrap individual slices in plastic wrap and keep them in a freezer bag—they’ll last up to 2 months. I reheat slices in the microwave for 15–20 seconds if I want them warm. Lemon Blueberry Bread

FAQs

Can I use frozen blueberries?

Yes, I use them often. I don’t thaw them first—just toss them in flour before folding them into the batter to help prevent bleeding.

Why did my blueberries sink to the bottom?

Sometimes that happens if the batter is too thin or the berries are too heavy. I usually coat the berries in a little flour before mixing them in to help them stay suspended.

Do I need to use fresh lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch. I make sure to use real lemon zest, though—that’s where most of the flavor comes from.

Can I skip the glaze?

Absolutely. The bread is still delicious without it, but I like the extra sweetness and lemon flavor it adds on top.

What’s the best way to keep it moist?

I don’t overbake it, and I make sure it’s wrapped well once cooled. Storing it with a piece of parchment or wax paper helps absorb any extra moisture and keeps the texture just right.

Conclusion

Lemon Blueberry Bread is one of those simple recipes I turn to again and again. It’s bright, fruity, and full of flavor, with just the right amount of sweetness. Whether I’m baking it for family, friends, or just myself, it’s always a hit and never lasts long.