Looking for the perfect sweet bread that screams summer? This Lemon Blueberry Bread has been my family's favorite for years! The zingy lemon and bursts of juicy berries make each bite absolutely irresistible.
I started making this quick bread when my neighbor dropped off way too many blueberries one season, and now my kids beg for it even in winter when I have to use frozen berries. It's super simple to throw together but tastes like something from a fancy bakery. Trust me, this loaf disappears faster than any banana bread in our house!
Why You'll Love This Lemon Blueberry Bread
This Lemon Blueberry Bread recipe has saved me countless times when unexpected guests show up! It strikes that perfect balance between casual enough for breakfast but special enough for dessert. What makes it truly magical is how the bright lemon flavor infuses every bite without overpowering the sweet pops of blueberry.
I love that it uses basic pantry ingredients plus those blueberries hiding in your fridge that need to be used up! The yogurt in the batter creates the most incredible moist texture that stays that way for days. And that lemon glaze? It adds just the right amount of extra zinginess that makes this bread completely irresistible. My neighbor actually thought I'd bought it from the fancy bakery downtown when I brought it to her housewarming party!
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What You'll Need
Nothing fancy here - just a few basics that somehow create magic when they get together in the oven!
Main Ingredients
- Blueberries: Fresh ones are best, but frozen work in a pinch
- All-purpose flour: Just regular flour from your pantry
- Baking powder and eggs: To give that perfect rise
- Cane sugar: I like the delicate flavor it gives, but white sugar works too
- Whole milk Greek yogurt: This is what makes it super moist
- Extra-virgin olive oil: Trust me on this one - it works!
- Lemon zest: Don't skip this - it's where all the flavor comes from
- Vanilla extract: Just a splash makes everything better
- Sea salt: Regular salt works fine if that's what you have
Optional Extras
Sometimes I'll toss in some white chocolate chips or sprinkle the top with turbinado sugar for a little crunch. My kids go crazy when I make a thicker glaze and let them drizzle it themselves over the Lemon Blueberry Bread, massive mess but totally worth it!
Make sure to follow the steps in the recipe card below.
How to Make Lemon Blueberry Bread
This bread is seriously easy to make - I promise you don't need to be a baker to nail it!
Prep Your Ingredients and Oven
Heat your oven to 350°F and line a loaf pan with parchment (or just spray it well with cooking spray). I always leave some paper hanging over the sides to make it easy to lift out later.
Mix Dry Ingredients
Grab a bowl and whisk your flour, baking powder, and salt together. Nothing fancy here - just get them mixed up well.
Create Your Lemon Sugar Base
This is my favorite trick! Put your sugar in a big bowl and dump in all that lemon zest. Now use your fingers to rub them together - it's like giving the sugar a lemon massage! It gets all fragrant and the sugar turns slightly yellow. This step makes ALL the difference in the flavor of your Lemon Blueberry Bread.
Can I use bottled lemon juice instead of fresh lemons? Please don't! I tried it once when I was in a pinch and the bread tasted flat. The oils in the fresh zest are what give that amazing lemon punch. If you're going to the trouble of making this bread, grab real lemons!
Add Wet Ingredients
To your lemony sugar, add your yogurt, oil, eggs, and vanilla. Just whisk until everything's combined - nothing complicated.
Combine Wet and Dry Ingredients
Pour the dry stuff into your wet mixture and gently stir just until you don't see flour anymore. Don't go crazy mixing or you'll end up with tough bread!
Fold in the Blueberries
Gently fold in those berries with a spatula. The batter's pretty thick, which is good - keeps those berries from sinking to the bottom.
Transfer to the Pan
Dump the batter into your pan and smooth the top. Sometimes I sprinkle a few extra blueberries on top just to make it pretty.
Bake to Golden Perfection
Pop it in the oven for about 50-60 minutes. You'll know it's done when a toothpick comes out clean and the top is golden and cracked a bit. My kitchen smells AMAZING at this point!
Cool Completely
Let it cool in the pan for 10 minutes, then lift it out and cool completely on a rack. I know it's torture to wait, but trust me, it's worth it!
Glaze and Enjoy
Once cooled, you can drizzle it with a quick lemon glaze if you want. Then slice it up and watch it disappear!
Ingredient Substitutions & Variations
Want to switch things up with this Lemon Blueberry Bread? Try swapping the blueberries for raspberries or blackberries - still amazing!
No Greek yogurt? Sour cream works perfectly too. For a dairy-free version, use coconut yogurt and your favorite plant milk. My gluten-free sister-in-law uses a 1:1 gluten-free flour blend and says it turns out just as delicious.
To make it extra special, add ½ cup of white chocolate chips or a handful of poppyseeds. For a more dessert-like lemon blueberry loaf, add a simple cream cheese swirl to the top before baking. And if you love almond flavor with your berries, replace the vanilla with almond extract - it's a game-changer!
Top Tip
- Getting the perfect Lemon Blueberry Bread is all about how you handle those berries! After years of making this bread, I learned to toss the blueberries with a tablespoon of flour before folding them into the batter.
- This little trick prevents them from sinking to the bottom of your loaf! Another game-changer? Don't overmix once you've added the berries - just fold them in with a light hand until they're just distributed.
- I learned this the hard way after turning my beautiful yellow batter purple one too many times!
- For the most intense lemon flavor, don't skip that step where you rub the zest into the sugar - it releases all those fragrant oils that make this bread so special.
- And if you're using frozen berries, DON'T thaw them first - add them straight from the freezer to prevent bleeding and keep those gorgeous berry pockets intact.
Storage and Reuse Instructions
This Lemon Blueberry Bread stays fresh at room temperature for 2-3 days if wrapped well in plastic wrap or stored in an airtight container. I line the bottom with a paper towel to absorb any moisture and keep it from getting soggy.
For longer storage, the refrigerator is your friend - it'll stay good for up to a week, and the cold actually intensifies the lemon flavor! To freeze, I slice the cooled bread first, then wrap individual pieces in plastic wrap before placing in a freezer bag.
This way, I can grab just one piece for breakfast or a snack (they thaw in about 30 minutes at room temp). My husband loves his slice toasted with a smear of cream cheese on top. If your bread starts getting a little dry after a few days, 10 seconds in the microwave brings it back to life beautifully!
What to Serve With Lemon Blueberry Bread
This Lemon Blueberry Bread is perfect on its own, but I love pairing it with a few special touches for different occasions. For breakfast, try a slice with a spread of mascarpone cheese or Greek yogurt on top - the creaminess complements the bright lemon flavor beautifully.
When serving for brunch, I arrange slices on a platter with fresh berries and a small pitcher of warm maple syrup on the side. My afternoon tea friends always appreciate it alongside Earl Grey or chamomile. For dessert, top a slightly warmed slice with a scoop of vanilla ice cream and extra fresh blueberries.
My kids love when I use two slices to make a breakfast "sandwich" with a layer of lemon curd in the middle!
FAQ
Do blueberry and lemon go well together?
Absolutely! Blueberries and lemon are a classic flavor pairing. The tartness of the lemon brightens the sweet, juicy berries, creating a balanced taste that's both refreshing and vibrant. That’s why they’re such a popular combo in everything from muffins to cakes.
Do you need to refrigerate lemon blueberry loaf?
It’s not necessary to refrigerate it right away if you plan to eat it within 2–3 days. Just store it in an airtight container at room temperature. For longer storage (up to a week), keep it in the fridge—it’ll even deepen the lemon flavor. You can find more practical tips in this popular lemon blueberry bread recipe from Allrecipes.
What does lemon juice do to blueberries?
Lemon juice acts as a natural preservative and can help enhance the color of blueberries in baked goods. The acid keeps them from turning too mushy during baking and preserves their structure and brightness.
What does lemon juice do in bread?
Lemon juice adds a bright citrus flavor and provides acidity, which helps activate baking powder and balance sweetness. It can also tenderize the crumb slightly for a softer texture.
More Recipes You'll Love
If you enjoyed this Lemon Blueberry Bread, you'll definitely want to try my other QUICK BREAD recipes! My lemon poppyseed loaf uses the same trick of infusing the sugar with zest for incredible flavor. For another fruity treat, check out my raspberry white chocolate bread that's perfect for special brunches. Looking for more blueberry recipes? My blueberry streusel muffins disappear within minutes whenever I make them. And don't miss my Foolproof Peanut Butter Cookies
Did you make this recipe? Tag me on Instagram @AlianaRecipes - I love seeing your bread creations!
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Pairing
These are my favorite dishes to serve with Lemon Blueberry Bread:
Easy Moist Lemon Blueberry Bread Recipe
Equipment
- 1 Loaf pan To bake the bread
- 2 Mixing bowls One for dry, one for wet ingredients
- 1 Spatula or spoon To fold in the blueberries and mix batter
- 1 Oven Preheated to 350°F
Ingredients
- 1.5 cups blueberries - fresh
- 1.75 cups all-purpose flour
- 2 teaspoon baking powder
- 0.5 teaspoon sea salt
- 1 cup cane sugar
- 1 tablespoon lemon zest - freshly grated
- 2 large eggs
- 0.5 cup extra-virgin olive oil
- 1 cup whole milk Greek yogurt
- 1 teaspoon vanilla extract - pure
- 1 tablespoon turbinado sugar - for topping (optional)
- 0.5 cup white chocolate chips - (optional)
- 1 tablespoon flour - for coating berries (optional, prevents sinking)
Instructions
- Prepare the pan and preheat oven to 350°F. Line a loaf pan with parchment paper or grease well.
- Whisk together flour, baking powder, and sea salt in a medium mixing bowl.
- Combine sugar and lemon zest in a large bowl. Use your fingers to massage the zest into the sugar until fragrant and lightly yellow.
- Add yogurt, olive oil, eggs, and vanilla to the lemon sugar mixture. Whisk until smooth.
- Pour the dry ingredients into the wet ingredients and gently stir until just combined. Do not overmix.
- Gently fold in blueberries using a spatula. Batter will be thick.
- Transfer batter to loaf pan and smooth the top. Optionally, sprinkle extra berries or turbinado sugar.
- Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden and cracked.
- Cool in the pan for 10 minutes, then remove to a wire rack and cool completely before glazing.
- Slice and serve as-is or with a drizzle of lemon glaze. Enjoy fresh or store for later.
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