Moist, zesty, and studded with fresh blueberries, this Lemon Blueberry Bread is the kind of treat that makes your whole kitchen smell like a bakery. It’s light yet satisfying, with the perfect balance of tangy lemon and sweet berries in every slice. Finished with a simple lemon glaze that soaks into the top of the loaf, this bread is basically sunshine you can eat. Trust me—you’re gonna want to make this one on repeat.
Table of Contents
Why You’ll Love This Recipe
- Bright & refreshing—thanks to real lemon juice and zest.
- Packed with plump blueberries in every bite.
- Moist, tender crumb that holds up beautifully.
- Tastes like a bakery treat but super easy to make.
- Perfect for breakfast, brunch, dessert, or a sweet snack.
Recipe Snapsho
| Feature | Details |
|---|---|
| Category | Dessert / Breakfast |
| Main Flavor | Lemon and Blueberry |
| Texture | Moist, fluffy, slightly dense |
| Skill Level | Easy |
| Time | About 1 hour total |
| Servings | 8–10 slices |
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour plus 1 tbsp for coating blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tbsp lemon zest
- 2 tbsp lemon juice freshly squeezed
- 1/2 cup Greek yogurt or sour cream
- 1 tsp vanilla extract
Mix-Ins
- 1 cup blueberries fresh or frozen
Lemon Glaze
1-2 tbsp lemon juice for glaze
1/2 cup powdered sugar
How to Make Lemon Blueberry Bread
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal. Toss the blueberries in a spoonful of flour—this helps keep them from sinking to the bottom.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter with sugar until it’s light and fluffy. This step adds air and ensures a tender crumb!
Step 4: Add the Wet Ingredients
Beat in the eggs, one at a time. Stir in the lemon zest, juice, vanilla, and yogurt. Your kitchen is already smelling amazing, right?
Step 5: Combine and Fold
Gradually add the dry ingredients to the wet, mixing just until combined. Gently fold in the floured blueberries—don’t overmix.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Step 7: Drizzle the Lemon Glaze
While the bread cools, whisk together powdered sugar and lemon juice to make a simple glaze. Drizzle over the warm loaf and let it soak in slightly. Slice and devour.
Pro Tips
- Use room temperature ingredients—they blend better and help create a smoother batter.
- Don’t overmix! A gentle hand keeps the crumb tender.
- If using frozen blueberries, don’t thaw—just toss with flour and fold them in.
Flavor Variations
- Swap blueberries for raspberries or blackberries.
- Add poppy seeds for a lemon-poppyseed-blueberry twist.
- Mix a little almond extract into the glaze for a deeper flavor.
Serving Suggestions
- Serve warm with a pat of butter for breakfast.
- Add a scoop of vanilla ice cream for dessert.
- Pair with coffee or lemon tea for a springtime snack.
Make-Ahead and Storage
This lemon blueberry bread can be made a day ahead and tastes even better the next day!
Leftovers
Wrap slices tightly in plastic or store in an airtight container at room temperature for up to 3 days.
Freezing
Wrap the whole loaf (or individual slices) tightly in foil and freeze for up to 3 months. Thaw at room temp or warm in the oven.
Reheating
Pop a slice in the toaster oven or microwave for 10–15 seconds to bring back that just-baked magic.
FAQ
Can I use frozen blueberries?
Yes! Just don’t thaw them—add straight from the freezer and toss with flour first.
Can I make this gluten-free?
Absolutely—use a 1:1 gluten-free flour blend. It works beautifully.
Can I skip the glaze?
You can, but the glaze adds a delicious lemony finish. Totally worth it!
How do I keep blueberries from sinking?
Tossing them in a little flour before folding into the batter helps them stay suspended.
Final Thoughts
This lemon blueberry bread is one of those feel-good, bake-it-again-and-again recipes. It’s light, flavorful, and just indulgent enough to make any day feel special. Whether you’re sharing it at brunch, gifting it to a friend, or enjoying it with your morning coffee—this one’s a keeper.
Lemon Blueberry Bread
Equipment
- Loaf Pan
- Mixing Bowls
- Electric Mixer
- Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour plus 1 tbsp for coating blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tbsp lemon zest
- 2 tbsp lemon juice freshly squeezed
- 1/2 cup Greek yogurt or sour cream
- 1 tsp vanilla extract
Mix-Ins
- 1 cup blueberries fresh or frozen
Lemon Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In a bowl, whisk flour, baking powder, and salt. Toss blueberries with 1 tablespoon flour.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon zest, juice, yogurt, and vanilla. Mix until combined.
- Gently mix in the dry ingredients. Fold in blueberries carefully.
- Pour batter into prepared pan. Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Mix glaze ingredients and drizzle over warm bread.