Lemon Blueberry Bread

Lemon Blueberry Bread is a soft, moist quick bread packed with fresh lemon flavor and bursts of juicy blueberries. It's an easy, no-fuss loaf that feels a little special but comes together fast, like a lot of my bread recipes.

A Bright, Bakery-Style Loaf That Actually Works at Home

This is the kind of recipe you make once and keep coming back to, much like the best banana bread recipe. The crumb is tender but not overly delicate, the lemon flavor comes through without being sharp, and the blueberries stay evenly distributed instead of sinking to the bottom. It's reliable for brunch, gifting, or just having something homemade on the counter that feels a little elevated without extra work.

 

FAQs

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

• All-purpose flour - Gives the bread structure while keeping the crumb soft and tender.
• Granulated sugar - Adds sweetness and helps create that lightly golden crust.
• Baking powder - The lift that keeps the loaf from feeling dense.
• Fine salt - Balances the sweetness and enhances the lemon flavor.
• Lemon zest - Where most of the real lemon flavor comes from. Fresh zest makes a big difference here.
• Plain Greek yogurt - Adds moisture and richness without making the bread heavy.
• Canola oil - Keeps the loaf soft even after it cools.
• Eggs - Bind everything together and give structure.
• Fresh lemon juice - Brightens the flavor and balances the sweetness.
• Vanilla extract - Rounds out the flavor so it doesn't taste overly sharp.
• Fresh blueberries - Juicy pockets of sweetness throughout the bread.
• Flour (for tossing blueberries) - Helps keep them from sinking.

Lemon Glaze

• Powdered sugar - Creates a smooth, pourable glaze.
• Fresh lemon juice - Adds brightness and thins the glaze.
• Lemon zest - Boosts the lemon flavor right on top.

Instructions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly combined.

In a separate bowl, whisk the Greek yogurt, oil, eggs, lemon juice, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter will be thick, and that's exactly what you want. Avoid overmixing.

Toss the blueberries with a tablespoon of flour.

Then, gently fold the blueberries into the batter.

Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.

Let the loaf rest in the pan for about 10 minutes, then lift it out using the parchment and cool completely on a wire rack.

For the glaze, whisk the powdered sugar, lemon juice, and zest until smooth. Adjust consistency with small amounts of lemon juice if needed.

Drizzle over the cooled loaf and let it set before slicing.

Tips

• Don't overmix once the wet and dry ingredients are combined or the bread can turn dense.
• Tossing the blueberries in flour really does help keep them from sinking.
• If using frozen blueberries, fold them in quickly so they don't bleed into the batter.
• For stronger lemon flavor, brush the warm loaf with a little lemon juice before glazing.
• Let the bread cool completely before slicing so it holds together cleanly.

More Recipes You’ll Love

If you love the bright flavors of lemon and blueberry, you’ll also love these recipes, using lemons and blueberries:

• This lemon puppy chow is a fresh spin on the traditional muddy buddies. White chocolate and lemon juice come together for a burst of flavor.
• If you have extra blueberries sitting around, this blueberry skillet cobbler is such a great idea since it uses simple ingredients that you may even have on hand already.

Recipe