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–+ servings
Two slices of lemon blueberry bread stacked on parchment paper with scattered fresh blueberries.

Easy Moist Lemon Blueberry Bread Recipe

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Aliana Recipes
Moist, bright, and bursting with berries — this slice is sunshine you can eat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings:10
Course:Breakfast, Dessert
Cuisine:American, Homestyle
Calories:310kcal
Cost:$6.75
Ingredients Equipment Method Nutrition Notes

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)

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

Method
 

  1. Prepare the pan and preheat oven to 350°F. Line a loaf pan with parchment paper or grease well.
  2. Whisk together flour, baking powder, and sea salt in a medium mixing bowl.
  3. Combine sugar and lemon zest in a large bowl. Use your fingers to massage the zest into the sugar until fragrant and lightly yellow.
    Rubbing lemon zest into cane sugar in a glass bowl with fingers, a key step for enhancing citrus flavor.
  4. Add yogurt, olive oil, eggs, and vanilla to the lemon sugar mixture. Whisk until smooth.
    Flat lay of blueberries, lemons, sugar with zest, vanilla extract, and oil on a marble surface.
  5. Pour the dry ingredients into the wet ingredients and gently stir until just combined. Do not overmix.
  6. Gently fold in blueberries using a spatula. Batter will be thick.
    Hand folding blueberries into thick lemon batter with a wooden spatula in a glass bowl.
  7. Transfer batter to loaf pan and smooth the top. Optionally, sprinkle extra berries or turbinado sugar.
  8. Bake for 50–60 minutes at 350°F until a toothpick comes out clean and the top is golden and cracked.
    Side-by-side image showing lemon blueberry bread before and after baking in a loaf pan.
  9. Cool in the pan for 10 minutes, then remove to a wire rack and cool completely before glazing.
  10. Slice and serve as-is or with a drizzle of lemon glaze. Enjoy fresh or store for later.
    Slices of lemon blueberry bread on parchment paper with fresh blueberries and lemon halves.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 210mgPotassium: 115mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

This moist, golden blueberry loaf brings back summer mornings with every bite. Make it ahead, freeze it, or enjoy warm with a smear of cream cheese.