Lemon Blueberry Bread is bright, fresh, and bursting with juicy blueberries and zesty lemon flavor. This bread has a soft, tender crumb that’s perfect for a morning snack or an afternoon treat. The sweet-tart combination of lemon and blueberries makes every bite feel light and refreshing.
I love making this bread when blueberries are in season because the fruit adds little pops of sweetness and moisture throughout. The lemon zest really wakes up the flavors and gives the bread a cheerful twist. One of my favorite things is how it fills the kitchen with a wonderful citrusy smell while baking.
I enjoy slicing this bread and spreading a little butter on top or even having it plain with my cup of tea. It’s a nice treat that feels special but is simple enough to make any day. If you want a little extra sweetness, a drizzle of lemon glaze on top is a lovely touch that balances the tartness perfectly.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries give a nice burst of flavor and moisture. Frozen berries work too—just thaw and drain them first to avoid extra water in the batter.
Lemon Zest & Juice: Fresh lemon zest and juice brighten the bread with a natural tang. Avoid bottled juice if you can; fresh tastes much better.
Butter: Unsalted butter adds richness and tenderness. You can substitute with an equal amount of oil for a softer crumb but the flavor will be less buttery.
Sour Cream or Greek Yogurt: These keep the bread moist and tender. If you prefer dairy-free, try coconut yogurt or a plant-based sour cream.
Powdered Sugar Glaze: The glaze adds a sweet, tangy finish. If you want a thicker glaze, add less lemon juice; for a thinner drizzle, add a bit more.
How Can I Prevent Blueberries from Sinking in the Bread?
Sinking blueberries can be a common problem. Here’s how I keep them evenly spread in the bread:
- Lightly toss the blueberries in a tablespoon of flour before folding them into the batter. This coating helps them stay suspended in the batter.
- Gently fold the berries into the batter to avoid crushing.
- Try not to overmix the batter after adding blueberries; that keeps the bread light and the berries intact.
Equipment You’ll Need
- 9×5-inch loaf pan – I recommend this size because it bakes evenly and gives the perfect shape for slicing.
- Mixing bowls – one for the dry ingredients and one for the wet, making it easier to combine everything smoothly.
- Whisk or hand mixer – helps you beat the sugar and butter until fluffy and incorporate the eggs well.
- Rubber spatula – perfect for gently folding in those blueberries without crushing them.
- Measuring cups and spoons – to accurately measure ingredients like lemon juice and zest.
- Grater for lemon zest – makes it quick and easy to get that fresh lemon flavor into your bread.
- Small bowl for tossing berries in flour – keeps your blueberries evenly distributed in the batter.
Flavor Variations & Add-Ins
- Chopped nuts (like pecans or walnuts) add a crunchy texture and nutty flavor—great for extra richness.
- Cheddar cheese and chopped cooked bacon make a savory twist, perfect for brunch or breakfast muffins.
- Replace blueberries with raspberries or blackberries for a different berry flavor that’s just as delicious.
- Adding a teaspoon of ginger or cinnamon to the dry ingredients can give a warm, spicy note that pairs well with lemon.
Lemon Blueberry Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest (from about 1 lemon)
- 1 cup fresh blueberries (or frozen, thawed and drained)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice
How Much Time Will You Need?
You’ll spend about 15 minutes preparing, then about 50-60 minutes baking time. After that, allow around 10 minutes to cool before glazing. Altogether, plan for roughly 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or simply line it with parchment paper for easy cleanup.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until the mixture looks light and fluffy. This usually takes about 3 to 4 minutes using a hand mixer or stand mixer.
4. Add Eggs and Flavor
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in the vanilla extract, lemon juice, and lemon zest for that fresh, tangy flavor.
5. Combine Wet and Dry Ingredients
Mix in the sour cream or Greek yogurt until smooth. Then, gradually add the dry ingredients, stirring just until everything is combined — be careful not to overmix, or the bread might turn out tough.
6. Fold in Blueberries
Gently fold in the blueberries, taking care not to crush them. This keeps their juicy bursts inside the bread intact.
7. Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil for the remaining baking time.
8. Cool and Glaze
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. While the bread cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable. Drizzle the glaze evenly over the cooled bread and let it set before slicing.
Enjoy your delicious, moist Lemon Blueberry Bread with its lovely lemon glaze—perfect with tea or coffee for any time of day!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain frozen blueberries well before adding them to the batter to prevent extra moisture that could make the bread soggy.
How Should I Store Leftover Lemon Blueberry Bread?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil and use plant-based yogurt or sour cream alternatives to keep the texture moist and tender.
How Can I Tell When the Bread is Fully Baked?
Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs (not wet batter), your bread is done baking.
