🍋 Lemon Blueberry Bread Recipe — Moist, Zesty, and Perfectly Sweet!
There’s something irresistibly comforting about the combination of lemon and blueberries. The tart citrus flavor of lemon paired with the sweet burst of juicy blueberries makes for a match made in baking heaven. This Lemon Blueberry Bread Recipe delivers that perfect balance—moist, tender, and full of fresh, bright flavor.
Whether you enjoy it as a breakfast treat, afternoon snack, or light dessert, this loaf is sure to become a household favorite. Even better? It’s easy to make, comes together in one bowl, and uses simple pantry ingredients.
Let’s dive into the ultimate guide for making the best Lemon Blueberry Bread that’s fluffy, full of flavor, and looks as good as it tastes!
Why You’ll Love This Lemon Blueberry Bread Recipe
- Bursting with flavor: Fresh lemon zest and juice infuse every bite with zesty brightness.
- Moist and fluffy texture: The perfect balance of oil, yogurt (or sour cream), and eggs gives this bread a soft, tender crumb.
- Packed with blueberries: Juicy blueberries add a pop of sweetness and color in every slice.
- Easy to make: No special equipment—just a whisk, mixing bowl, and loaf pan!
- Freezer-friendly: Store leftovers for later—this bread freezes beautifully.
🍋 Ingredients You’ll Need
Here’s everything you’ll need for the Lemon Blueberry Bread Recipe:
For the Bread:
- 1 ½ cups all-purpose flour – the base for a tender loaf.
- 1 tsp baking powder – for lift and lightness.
- ¼ tsp baking soda – helps the bread rise perfectly.
- ¼ tsp salt – enhances the flavor.
- ½ cup unsalted butter (softened) – adds rich flavor and moisture.
- ¾ cup granulated sugar – for the perfect sweetness balance.
- 2 large eggs – help bind everything together.
- ⅓ cup Greek yogurt or sour cream – keeps the bread incredibly moist.
- 2 tbsp lemon zest – the key to that irresistible citrus aroma.
- ¼ cup fresh lemon juice – adds a tangy punch.
- 1 tsp vanilla extract – deepens the flavor.
- 1 cup fresh or frozen blueberries – the juicy highlight of the loaf.
- 1 tbsp all-purpose flour – to coat blueberries (prevents sinking).
For the Lemon Glaze (Optional but Recommended):
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
- ½ tsp lemon zest (optional)
This glaze adds a bright, tangy finish that perfectly complements the bread.
👩🍳 Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 1 ½ cups flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). This step creates air pockets for a tender texture.
Step 4: Add Eggs, Lemon, and Yogurt
Mix in the eggs one at a time, followed by the lemon zest, lemon juice, yogurt (or sour cream), and vanilla extract. The batter will look creamy and fragrant at this stage.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing—it can make the bread dense.
Step 6: Fold in the Blueberries
Toss blueberries in a tablespoon of flour (this keeps them from sinking).
Gently fold them into the batter using a spatula.
Step 7: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts browning too quickly, cover it loosely with aluminum foil during the last 10 minutes.
Step 8: Cool and Glaze
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
Once cooled, drizzle the lemon glaze over the top and allow it to set before slicing.
🍞 Tips for Perfect Lemon Blueberry Bread
✅ Use room-temperature ingredients – They mix more evenly for a smooth batter.
✅ Don’t overmix – Stir just until the flour disappears to keep your bread tender.
✅ Coat blueberries in flour – This simple trick keeps them evenly distributed.
✅ Check for doneness – Every oven is different, so start checking at 50 minutes.
✅ Add glaze only after cooling – Otherwise, it’ll melt right off.
🍋 Optional Add-Ins & Variations
Want to make this Lemon Blueberry Bread Recipe your own? Try these fun variations:
- Lemon Poppy Seed Blueberry Bread: Add 1 tablespoon of poppy seeds for texture.
- Lemon Cream Cheese Swirl Bread: Add a layer of sweetened cream cheese in the center.
- Gluten-Free Lemon Blueberry Bread: Use a 1:1 gluten-free flour blend.
- Vegan Version: Replace eggs with flax eggs and use plant-based yogurt and butter.
- Extra Lemony Flavor: Add ½ teaspoon of lemon extract or more zest for a stronger punch.
🫐 Fresh vs. Frozen Blueberries — Which to Use?
Both work perfectly!
- Fresh blueberries give the bread a slightly lighter texture and a clean burst of fruit flavor.
- Frozen blueberries are great year-round; just don’t thaw them before mixing or they’ll bleed color into the batter.
🍋 Make-Ahead and Storage Tips
- Store: Keep the bread in an airtight container at room temperature for up to 3 days.
- Refrigerate: Lasts up to 1 week when chilled.
- Freeze: Wrap slices or the entire loaf tightly in plastic wrap and freeze for up to 3 months.
To serve, thaw overnight in the fridge and warm slightly before eating.
☕ Serving Suggestions
This Lemon Blueberry Bread pairs beautifully with your favorite morning beverage or afternoon treat:
- Enjoy a warm slice with a cup of coffee or tea.
- Serve it with vanilla yogurt and fresh berries for a light breakfast.
- Add a scoop of lemon sorbet or whipped cream for dessert.
- Toast leftover slices and spread with butter or lemon curd for an indulgent twist.
💛 Healthier Ingredient Swaps
If you want to make this Lemon Blueberry Bread Recipe a little lighter:
- Swap butter for coconut oil or avocado oil for a subtle flavor and healthier fat.
- Use whole wheat pastry flour instead of all-purpose for extra fiber.
- Reduce sugar to ½ cup or use honey/maple syrup for natural sweetness.
- Replace yogurt with mashed banana for a fruity variation.
🍋 Common Mistakes to Avoid
Even simple recipes can go wrong without the right touch. Avoid these pitfalls:
- Too much lemon juice: It can make the batter too wet. Always measure!
- Overbaking: Leads to dryness—check with a toothpick around 50 minutes.
- Skipping the glaze: The lemon glaze enhances flavor and adds moisture.
- Overmixing the batter: This develops gluten and creates a dense loaf.
🧁 Frequently Asked Questions
Can I make Lemon Blueberry Muffins instead?
Yes! Pour the batter into a muffin tin and bake for 18–22 minutes at 350°F. Perfect for grab-and-go breakfasts.
Can I double the recipe?
Absolutely. This recipe doubles beautifully—just use two loaf pans or bake in a 9×13-inch pan for a cake-like version.
Do I need to refrigerate the bread?
Not right away. Store at room temperature for 3 days or refrigerate for longer freshness.
Can I skip the glaze?
Yes, but the glaze really enhances the lemon flavor and adds that bakery-style finish.
🍋 Final Thoughts — The Perfect Lemon Blueberry Bread Recipe
There’s nothing quite like a freshly baked Lemon Blueberry Bread—warm, fragrant, and filled with sunshine in every bite. It’s simple to make, easy to customize, and perfect for any occasion.
Whether you’re baking it for brunch, gifting it to a friend, or just treating yourself, this recipe guarantees a moist, fluffy loaf packed with zesty lemon and juicy blueberries that’ll impress every time.
