Name: Lemon Blueberry Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 ½ cups all-purpose flour (plus 1 tablespoon (for coating blueberries)); 2 teaspoons baking powder; ½ teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1 cup plain yogurt or sour cream; ½ cup vegetable oil; ½ teaspoon vanilla extract; 2 teaspoons lemon zest; 1 ½ cups fresh or frozen blueberries; 2 to 3 tablespoons fresh lemon juice; 1 cup confectioners’ sugar (sifted)

Bright lemon zest, juicy blueberries, yogurt, and sugar baked into a moist Lemon Blueberry Bread with a tangy lemon glaze.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Funny thing—this Lemon Blueberry Bread wasn’t planned. I had this big box of blueberries sitting in the fridge, the kind you buy at Costco thinking, this time I’ll totally eat them before they go soft. Yeah, right. A week later, they were still sitting there staring at me. So, I grabbed a lemon, pulled out some yogurt, and thought, “Why not throw it all into a loaf?” Honestly, sometimes the best recipes start with desperation or guilt (or both).

The first time it baked, my whole house smelled like spring cleaning, but better—like fresh lemon zest and warm blueberries had taken over the air. My husband, who swears he “doesn’t like lemon desserts,” cut himself a slice “just to try it.” Next thing I knew, a quarter of the loaf was gone, and he was already asking if I’d make another one next weekend. That’s the thing about this bread—it’s sneaky. You don’t think you’ll crave it, and then suddenly you’re fighting over the last slice with your kids, muttering something about baker’s rights.

Here’s a quick peek at what’s inside:

Why You’ll Love This Lemon Blueberry Bread Recipe?

Here’s the deal: Lemon Blueberry Bread is that sweet spot (pun intended) between easy and impressive. It’s not some fussy dessert that requires a pastry degree—you don’t even need butter for this one—but it looks like something you’d proudly bring to brunch or wrap up as a gift. The lemon makes it bright and cheerful, the yogurt keeps it moist (because no one, and I mean no one, wants a dry loaf), and the blueberries add little bursts of color and sweetness that make every slice look Instagram-ready. And the glaze? Let’s just say it turns a “nice” bread into “wait, did you buy this?” territory.

Ingredient Notes:

You don’t need fancy ingredients to pull off Lemon Blueberry Bread, but each one plays a part.

Flour – Basic, but toss those blueberries in an extra spoonful so they don’t all sink to the bottom.
Baking Powder – Gives the bread a lift so it’s fluffy instead of brick-like.
Eggs – The glue. Also, they make the loaf richer.
Sugar – Not too much, just enough to balance the lemon.
Yogurt or Sour Cream – My secret weapon. Makes the crumb soft and tender.
Salt – I always say salt is like that quiet friend at the party—doesn’t steal the show, but the whole thing falls apart without them.
Vanilla – Adds a cozy warmth so it doesn’t taste too sharp.
Vegetable Oil – Keeps the loaf moist without fuss.
Lemon Zest – Honestly, this is where the “lemon” in Lemon Blueberry Bread really lives. Don’t skip it.
Blueberries – Fresh or frozen, they’re the juicy pop in every bite.
Lemon Juice + Powdered Sugar – The glaze. Sticky, tangy, and the reason people lick their fingers.

How To Make Lemon Blueberry Bread?

I promise, this isn’t complicated. Let’s bake:

Step 1: Preheat and Prep.
Set your oven to 350°F. Grease your loaf pan. Nothing worse than losing half your bread to the bottom of the pan, right?

Step 2: Dry Ingredients.
Sift together the flour, baking powder, and salt. If you’re tempted to skip the sifting—don’t. It makes a difference in keeping the bread light.

Step 3: Wet Ingredients.
In a big bowl, whisk eggs, sugar, yogurt, oil, vanilla, and lemon zest. It’ll smell zesty and sweet already, which is a good sign you’re on the right track.

Step 4: Combine.
Add the dry mix to the wet, slowly. Stir gently. Think “fold” rather than “stir like you’re mixing cement.” Overmixing is the enemy here.

Step 5: Blueberries.
Toss them in a spoonful of flour, then fold them in. Otherwise, you’ll end up with a loaf that has a blueberry swamp at the bottom.

Step 6: Bake.
Pour into your loaf pan, slide it into the oven, and bake 50–55 minutes. Toothpick test is your friend—clean or with just a few crumbs means it’s ready.

Step 7: Cool.
Let it rest in the pan for 10 minutes before moving to a rack. Yes, waiting is torture, but if you slice it too soon, it’ll crumble.

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Step 8: Glaze.
Mix lemon juice and powdered sugar in a small pan until smooth, then brush it over the loaf. I like to poke little holes with a toothpick first so it soaks in. That glaze + tender bread combo? It’s chef’s kiss.

Storage Options:

If your house is anything like mine, storage won’t even be an issue because the Lemon Blueberry Bread will vanish. But just in case: it stays fresh at room temp for 2–3 days (wrapped tight), up to a week in the fridge, or about 2 months in the freezer. Honestly, I like freezing individual slices, so I can sneak one into the microwave on a rainy afternoon and pretend I’m having “me-time.”

Variations and Substitutions:

This loaf is flexible—here are a few twists:

Gluten-Free Lemon Blueberry Bread – Just use a 1:1 gluten-free flour mix.
Lime Blueberry Bread – Swap lemon for lime for a tropical vibe.
Mixed Berry Loaf – Raspberries, blackberries, whatever’s rolling around in your fridge.
Lemon Poppy Seed Blueberry Bread – Add poppy seeds for that classic crunch.
Greek Yogurt Version – A little tangier, a little extra protein. Win-win.

What to Serve with Lemon Blueberry Bread?

Lemon Blueberry Bread doesn’t really need anything, but if you want to pair it up:

Coffee or Tea – Morning perfection.
Brunch Table – Sits pretty next to scrambled eggs or quiche.
Ice Cream – A warm slice with vanilla ice cream? Pure joy.
Fresh Berries + Whipped Cream – Light, colorful, and very “summer picnic.”
Honey Butter – Spread it on and tell me it’s not heavenly.

Frequently Asked Questions:

Can I use frozen blueberries?
Yes, but don’t thaw them or your batter will turn blue. Toss in flour and fold straight in.

Why does my loaf come out dense?
You probably overmixed. Happens to the best of us. Next time, stir until the flour just disappears.

Can I make two at once?
Absolutely. Double it and freeze one. Your future self will be grateful when you find a loaf waiting for you.

This Lemon Blueberry Bread is bright, sweet, and a little messy in the best way. It’s the kind of recipe you bake once and suddenly it’s on repeat, because every slice feels like a hug. So… what do you think? Ready to grab some blueberries and give it a shot?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Air Fryer Chicken Wings

Cheesy Spinach and Mushroom Quiche

Crock Pot Great Northern Beans