Delicious Lemon Blueberry Bread Recipe

A Bright, Cozy Loaf

There’s something instantly comforting about a loaf baking while the kitchen fills with sweet citrusy steam. This lemon blueberry bread is the kind of recipe you make when you want a treat that feels special but still easy enough for a weekday. You get a tender, moist crumb, pops of jammy berries, and that fresh lemony aroma the moment you slice in. It’s perfect for brunch, gifting, or a quiet afternoon with tea—so let’s grab your mixing bowl and talk ingredients.

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 3/4 cup (150 g) granulated sugar
• 2 tbsp lemon zest (from about 2 large lemons)
• 2 large eggs, room temperature
• 1/2 cup (120 g) plain Greek yogurt or sour cream (full-fat preferred)
• 1/2 cup (120 ml) neutral oil (canola/vegetable)
• 1/4 cup (60 ml) fresh lemon juice
• 1/4 cup (60 ml) milk (any kind)
• 1 tsp vanilla extract
• 1 1/2 cups (225 g) blueberries, fresh or frozen
• 1 tbsp all-purpose flour (for tossing blueberries)

Optional lemon glaze

• 1 cup (120 g) powdered sugar
• 1–2 tbsp lemon juice (add slowly)
• Pinch of salt (tiny, but it makes the flavor pop)

Timing

• Prep Time: 15 minutes
• Bake Time: 55–65 minutes
• Total Time: 1 hour 15 minutes (plus cooling)

Most of the time is hands-off while it bakes; your main job is mixing gently and not rushing the cooling before slicing.

Step-by-Step Instructions

Step 1: Prep your pan and oven

Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving a little overhang for easy lifting. This loaf likes a steady bake, so let the oven fully preheat before it goes in.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking now prevents random salty pockets and helps the bread rise evenly.

Step 3: Build the lemon-sugar base

In a large bowl, rub the lemon zest into the sugar with your fingertips until the sugar feels slightly damp and smells intensely lemony. Whisk in the eggs until the mixture looks lighter, then whisk in the yogurt, oil, lemon juice, milk, and vanilla.

Step 4: Combine gently (don’t overwork it)

Add the dry ingredients to the wet ingredients and fold just until you no longer see dry streaks. Stop early rather than late—overmixing is the fastest way to make a loaf tough instead of tender.

Step 5: Add blueberries the smart way

Toss the blueberries with 1 tbsp flour, then fold them in gently. If you’re using frozen berries, don’t thaw them first—thawing can turn your batter gray and streaky.

Step 6: Bake, cool, and (optionally) glaze

Pour the batter into the pan and smooth the top. Bake 55–65 minutes, tenting loosely with foil around minute 45 if the top is browning too quickly; a toothpick should come out clean or with a few moist crumbs. Cool 15 minutes in the pan, then lift out and cool completely before slicing—this keeps the crumb of your lemon blueberry bread from turning gummy. If glazing, whisk glaze ingredients until thick but pourable and drizzle over the cooled loaf.

Variations & Substitutions

• Make it extra lemony (without drying it out): Add an additional 1 tsp zest, but keep the juice the same. Too much liquid acid can make the crumb tight. This tweak gives a bolder citrus punch similar to a bakery-style blueberry lemon bread.
• Swap the fat: Melted butter works in place of oil (same amount) for a richer flavor, but the loaf may be slightly less moist on day two.
• Try different berries: Raspberries or chopped strawberries work, but they’re softer—fold very gently and expect more fruit streaks.
• Add a crunchy top: Sprinkle 1–2 tbsp coarse sugar on top before baking for a crackly, sparkling finish.

Serving Suggestions

• Toast a thick slice and spread with salted butter for a warm, cozy breakfast.
• Serve with vanilla yogurt and extra berries for an easy brunch plate.
• Pair with tea or coffee for quiet mornings when you want something bright but not fussy.
• Add a scoop of vanilla ice cream and a few fresh blueberries for a simple dessert.
• Slice it up for family gatherings—this loaf travels well and feels a little celebratory.

Common Mistakes to Avoid

• Overmixing the batter: Once flour goes in, fold gently and stop. Overmixing develops gluten and can make the loaf dense.
• Skipping the blueberry toss: A light flour coating helps suspend berries so they don’t all sink to the bottom.
• Cutting while hot: It’s tempting, but slicing too early releases steam and can make the center seem underbaked. Cool fully for clean slices.
• Overbaking “just in case”: If the toothpick is coming out with a few moist crumbs, it’s done. Baking until bone-dry guarantees a dry loaf.
• Adding too much lemon juice: More juice isn’t always better—zest boosts flavor without changing the batter’s structure.

Storage & Reheating

• Room temperature: Wrap tightly and store up to 2 days. Keep it out of direct sun to protect the glaze (if using).
• Refrigerator: Store wrapped for up to 5 days. Let slices come to room temp for best flavor.
• Freezer: Freeze the whole loaf or individual slices (wrapped, then placed in a freezer bag) for up to 3 months.
• Reheating: Warm slices in a toaster oven at 300°F (150°C) for 5–8 minutes, or microwave 10–15 seconds. Gentle heat keeps this lemon blueberry bread soft rather than rubbery.

Frequently Asked Questions

Can I use frozen blueberries?
Yes—frozen berries work great. Use them straight from the freezer and fold in gently to reduce bleeding.

Why did my loaf sink in the middle?
Most often it’s underbaking, too much liquid, or opening the oven door early. Bake until the center tests done and the top feels set.

Can I make blueberry lemon bread without yogurt or sour cream?
You can substitute an equal amount of buttermilk, but the batter will be thinner and the crumb slightly less rich. If you only have regular yogurt, that works too.

How do I keep the blueberries from sinking?
Toss them with a tablespoon of flour and use a thicker batter (this recipe is designed that way). Also avoid overmixing, which can loosen the batter.

Can I turn this into muffins?
Absolutely. Portion into a lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, checking early.

Conclusion

If you’re craving something sunny, tender, and not overly sweet, this lemon blueberry bread is a reliable bake you’ll want to repeat. After testing it a few ways, I’ve found the zest-in-sugar step and gentle folding make the biggest difference in flavor and texture. Save it for brunch, gift a loaf, or tuck a few slices in the freezer for later. If you’d like a helpful visual technique reference, here’s a trusted source to watch alongside your bake.