Hey friends, gather around! I’m sharing my all-time favorite Lemon Blueberry Bread Recipe today. It’s a moist, tangy loaf bursting with juicy blueberries and bright lemon zest. This quick bread is perfect for breakfast, a snack, or even dessert.

Why I Love This Lemon Blueberry Bread

I’ve baked this loaf countless times. The combo of tart lemon and sweet blueberries never fails to impress. It’s simple to whip up, and the aroma fills my kitchen with pure joy. Trust me, it’s a crowd-pleaser at any gathering.

This bread is versatile. I’ve served it at brunches, gifted it to neighbors, and enjoyed it with coffee. It’s got that perfect balance of flavors. Plus, it’s forgiving for beginner bakers.

I discovered this recipe years ago during a summer trip to Michigan. Local blueberries inspired me to experiment. After tweaking it, I landed on this version. It’s now a staple in my kitchen.

Lemon Blueberry Bread Recipe

Ingredients You’ll Need

Here’s what I use to make this Lemon Blueberry Bread. Each ingredient plays a key role. I’ve included prep tips for each.

• All-Purpose Flour (1 ½ cups + 1 tbsp): Spoon and level the flour to avoid a dense loaf. The extra tablespoon coats the blueberries. This prevents them from sinking.
• Baking Powder (2 tsp): Fresh baking powder ensures a good rise. Check the expiration date. It’s the leavening magic here.
• Salt (½ tsp): Use fine sea salt for even distribution. It enhances the sweetness and lemony zing. Don’t skip it!
• Granulated Sugar (1 cup): Regular white sugar sweetens without overpowering. Measure precisely for balance. I’ve tried brown sugar, but it changes the vibe.
• Unsalted Butter (½ cup, melted): Melt it slowly to avoid scorching. It adds richness and keeps the loaf moist. Let it cool slightly before mixing.
• Large Eggs (3): Room-temperature eggs blend better. Crack them into a bowl first to avoid shells. They bind everything together.
• Greek Yogurt (1 cup, plain): Full-fat yogurt adds moisture and tang. Stir it smooth before measuring. It’s my secret for a tender crumb.
• Lemon Zest (1 tsp, from 1 lemon): Zest only the yellow part for bright flavor. Avoid the bitter white pith. A microplane works best.
• Lemon Juice (2 tbsp, fresh): Squeeze fresh lemons for vibrant taste. Strain to remove seeds. Bottled juice just doesn’t cut it.
• Vanilla Extract (½ tsp): Pure vanilla adds warmth. Measure carefully to avoid overpowering the lemon. Imitation vanilla? No thanks.
• Fresh Blueberries (1 ½ cups): Rinse and pat dry to remove excess water. Fresh berries give the best texture. Frozen work, but don’t thaw them.
• Powdered Sugar (½ cup, for glaze): Sift to remove lumps for a smooth glaze. It’s key for that glossy finish. Store-bought icing sugar works fine.
• Lemon Juice (1-2 tbsp, for glaze): Fresh juice makes the glaze tangy. Adjust for desired thickness. It’s the final zesty touch.

My Go-To Equipment

I keep it simple in my kitchen. A few tools make this recipe a breeze. Here’s what I use.

• 9×5-Inch Loaf Pan: Glass or metal both work. Glass gives a flatter top; metal creates a dome. Grease and line with parchment for easy removal.
• Mixing Bowls: Two medium bowls—one for wet, one for dry. I love glass for easy cleaning. A small bowl is handy for the glaze.
• Whisk and Spatula: A whisk blends the wet ingredients smoothly. A silicone spatula is perfect for folding blueberries. It prevents overmixing.
• Microplane Zester: This tool gets fine lemon zest without pith. It’s a game-changer for citrus flavor. Clean it immediately to avoid stickiness.
• Measuring Cups and Spoons: Accuracy matters in baking. Dry measuring cups for flour, liquid ones for milk. Spoons ensure precise small amounts.

Step-by-Step Baking Process

Let me walk you through how I make this bread. It’s straightforward but needs care. Follow these steps for success.

1. Preheat and Prep: I set my oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment. This ensures easy loaf removal.
2. Mix Dry Ingredients: In a medium bowl, I whisk 1 ½ cups flour, baking powder, and salt. It’s quick and ensures even distribution. Set this aside.
3. Combine Wet Ingredients: In a large bowl, I whisk sugar and lemon zest first. Rubbing them together releases oils. Then, I add melted butter, eggs, yogurt, lemon juice, and vanilla, whisking until smooth.
4. Coat Blueberries: I toss blueberries with 1 tbsp flour in a small bowl. This keeps them suspended in the batter. Gently does it to avoid crushing.
5. Combine Wet and Dry: I fold the dry mix into the wet, stirring until just combined. Overmixing makes the loaf tough. The batter will be thick—that’s normal.
6. Fold in Blueberries: I gently fold in the floured blueberries. A spatula works best here. I save a few to sprinkle on top for looks.
7. Bake the Loaf: I pour the batter into the pan and smooth the top. It bakes for 50-60 minutes. A toothpick should come out clean.
8. Cool the Bread: I let the loaf cool in the pan for 10 minutes. Then, I transfer it to a wire rack. Cooling completely is key before glazing.
9. Make the Glaze: I whisk powdered sugar with 1-2 tbsp lemon juice. It should be thick but pourable. Drizzle it over the cooled loaf for zing.

Tips for the Perfect Loaf

Over the years, I’ve learned some tricks. These ensure your bread turns out amazing. Here’s my advice.

• Don’t Overmix: Stir just until the flour disappears. Too much mixing creates a dense loaf. A few lumps are fine.
• Use Fresh Blueberries: They give the best texture and flavor. If using frozen, don’t thaw to avoid purple streaks. Add 5-10 minutes to baking time.
• Zest Like a Pro: Only zest the yellow part of the lemon. The white pith is bitter. A microplane makes this easy.
• Cool Before Glazing: A warm loaf melts the glaze. Let it cool fully for a glossy finish. Patience pays off here.
• Check Your Oven: Ovens vary, so start checking at 50 minutes. A toothpick test confirms doneness. Cover with foil if it browns too fast.

Why This Recipe Works

This Lemon Blueberry Bread Recipe shines for a few reasons. The Greek yogurt keeps it moist and tender. Lemon zest and juice add a vibrant kick. Blueberries bring juicy bursts in every bite.

I’ve tried other recipes, but this one’s balance is unmatched. It’s not too sweet, letting the fruit and citrus shine. The glaze adds just enough decadence. It’s simple yet feels special.

The quick bread method is a lifesaver. No yeast, no kneading, no long waits. You’re in and out of the kitchen in about an hour. Perfect for busy days or last-minute guests.

Storing and Serving Ideas

I store this bread in an airtight container at room temperature. It stays fresh for up to three days. For longer storage, refrigerate it for a week.

Freezing is my go-to for making ahead. I slice the loaf first, then wrap each slice tightly. Pop them in the freezer for up to three months. Thaw at room temperature or microwave for 30 seconds.

I love serving this with coffee or tea. For brunch, pair it with scrambled eggs or yogurt. For dessert, a dollop of whipped cream elevates it. It’s also a fantastic gift, wrapped in cellophane with a ribbon.

Fun Variations to Try

I’ve played with this recipe over time. Here are some twists that work well. They keep things exciting.

• Crumble Topping: Mix ¼ cup flour, 2 tbsp sugar, and 2 tbsp butter. Sprinkle it on before baking. It adds a crunchy texture.
• Cream Cheese Swirl: Beat 4 oz cream cheese with 2 tbsp sugar. Swirl it into the batter before baking. It’s decadent and creamy.
• Other Berries: Swap blueberries for raspberries or blackberries. The tartness pairs well with lemon. Adjust sugar slightly if needed.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend. Add ¼ tsp xanthan gum if it’s not included. The texture stays great.
• Citrus Swap: Try orange zest and juice for a sweeter profile. It’s a fun change for winter baking. Keep the ratios the same.

Nutritional Breakdown

Here’s a rough nutritional estimate per slice (based on 12 slices). It’s indulgent but not over the top. Perfect for a treat.

Nutrient	Amount per Slice
Calories	280 kcal
Carbohydrates	40 g
Protein	5 g
Fat	10 g
Saturated Fat	5 g
Cholesterol	50 mg
Sodium	200 mg
Fiber	1 g
Sugar	22 g

This is approximate and varies by ingredients. Use whole milk or full-fat yogurt for richer flavor. If you’re watching sugar, skip the glaze.

My Journey with This Recipe

I first made this bread during a summer potluck. I was nervous—baking for friends is high stakes! But the loaf vanished in minutes. Everyone raved about the bright flavors.

Since then, I’ve tweaked it to perfection. I learned to use fresh lemons after a bottled juice flop. Greek yogurt was a game-changer for moisture. Now, it’s my go-to for any occasion.

I’ve baked it for baby showers, brunches, and even late-night cravings. Each time, it brings smiles. It’s become my signature bake, and I’m excited to share it with you.

Common Mistakes to Avoid

I’ve made my share of errors with this recipe. Here’s what to watch out for. These tips save your loaf.

• Overmixing the Batter: It’s tempting to keep stirring, but stop early. Too much mixing toughens the bread. Fold gently and move on.
• Using Cold Ingredients: Cold eggs or yogurt don’t blend well. Let them sit out for 30 minutes. It makes a smoother batter.
• Skipping the Flour Toss: Blueberries sink without a flour coating. It’s a small step with big impact. Don’t skip it.
• Baking in a Wrong-Sized Pan: A 9×5 pan is ideal. Smaller pans overflow; larger ones make a flat loaf. Measure your pan first.
• Glazing Too Soon: A warm loaf ruins the glaze’s look. Wait until it’s fully cooled. Your patience will be rewarded.

Pairing Suggestions

This bread is a star on its own, but pairings elevate it. I love it with a hot latte for breakfast. The bitterness balances the sweetness. It’s divine.

For a brunch spread, serve with fresh fruit and quiche. The bread’s lightness complements heavier dishes. It’s a hit with guests. For dessert, try it with vanilla ice cream—pure bliss.

I’ve also paired it with herbal tea, like chamomile. The floral notes enhance the lemony zing. Experiment and find your favorite combo.

Why It’s Great for Any Occasion

This Lemon Blueberry Bread Recipe fits any event. It’s casual enough for a weeknight treat. Yet, it’s elegant for brunches or showers. Its vibrant flavors make it a year-round winner.

I’ve gifted it to teachers, neighbors, and friends. Wrap it in cellophane with a ribbon—it’s a heartfelt present. Kids love it for snacks, and adults can’t resist it. It’s universally loved.

The simplicity is a bonus. No fancy equipment or skills needed. You’ll look like a pro without breaking a sweat.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, frozen blueberries work. Don’t thaw them to avoid purple batter. Toss in flour and add 5-10 minutes to baking time.

Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend. Add ¼ tsp xanthan gum if needed. The texture stays moist and tender.

How do I store the bread?

Keep it in an airtight container at room temperature for three days. Refrigerate for up to a week. Freeze slices for three months.

Can I skip the glaze?

Sure, the bread is delicious without it. It’s less sweet but still flavorful. Try dusting with powdered sugar instead.

What if my loaf sinks in the middle?

This happens from overmixing or underbaking. Mix gently and check with a toothpick. Ensure your oven is at 350°F.

Can I use other fruits?

Yes, raspberries or blackberries work great. Adjust sugar if they’re tart. Keep the quantity at 1 ½ cups.