This bright and zesty Lemon Blueberry Bread brings together the perfect balance of sweet and tart flavors in every slice. Ready in just 80 minutes, this moist quick bread features bursts of juicy blueberries complemented by fresh citrus notes.
At 384 calories per serving, it’s an ideal treat for breakfast, brunch, or afternoon tea. The recipe strikes an irresistible harmony between wholesome ingredients and indulgent taste, making it a crowd-pleasing favorite that’s worth every minute of preparation.
Key Ingredients
- All-purpose flour (1-1/2 cups + 1 Tbsp): Divided portion ensures perfect coating for blueberries
- Greek yogurt/sour cream (1 cup): Creates a moist, tender texture
- Blueberries (1 heaping cup): Fresh or frozen work equally well
- Lemon zest (1 tsp): From one fresh lemon for bright citrus flavor
- Oil/butter (1/2 cup): Choose either for rich texture
- Eggs (3 large): Provides structure and richness
- Sugar (1 cup): Balances the tart lemon perfectly
Step-by-Step Instructions
- Preparation: Heat oven to 350°F and thoroughly grease a 9×5″ loaf pan
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a medium bowl
- Wet Mixture: Beat sugar with oil/butter, then blend in yogurt, eggs, zest, and vanilla
- Combine Mixtures: Gently fold dry ingredients into wet mixture until just combined
- Blueberry Integration: Toss berries with 1 Tbsp flour, fold into batter carefully
- Baking: Pour into pan, bake 55-60 minutes until toothpick comes out clean
- Cooling: Rest 10 minutes in pan, then transfer to cooling rack
- Glaze Finishing: Mix powdered sugar with lemon juice, drizzle over cooled bread
Storage Tips
This lovely lemon blueberry bread stays fresh for up to 4 days when kept in an airtight container at room temperature. Pop it in the fridge to keep it good for up to a week! If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil – it’ll stay tasty for up to 3 months.
Just let it thaw overnight in the fridge when you’re ready to enjoy it again. Quick tip: if you’ve added the glaze, the bread might get a bit sticky in storage, so you might want to add the glaze right before serving instead.
Baking Success Tips
Want super fluffy lemon blueberry bread? Here’s a few friendly tips! Coat your blueberries in flour before mixing them in – this keeps them from sinking to the bottom. Room temperature ingredients mix better, so take your eggs and yogurt out of the fridge about 30 minutes before starting.
When you’re folding in those blueberries, be gentle to keep them from breaking. And here’s a neat trick: tap your loaf pan on the counter a few times before baking to remove air bubbles!
Variations
Love this recipe but want to mix it up? Try swapping raspberries for blueberries – they’re amazing with lemon too! You can use buttermilk instead of Greek yogurt for an extra-tender loaf. For a more intense lemon flavor, add an extra teaspoon of zest.
Making it gluten-free? Use your favorite 1-to-1 gluten-free flour blend. And if you’re in the mood for something different, try adding 1/2 cup of white chocolate chips or a handful of poppy seeds!
Serving Ideas
This bread tastes wonderful slightly warm with a pat of butter. It’s perfect for breakfast with a cup of coffee or tea, or as an afternoon snack. Want to make it extra special? Toast a slice and spread it with cream cheese, or serve it alongside fresh berries. It’s also lovely with a dollop of whipped cream or a scoop of vanilla ice cream for dessert!
Lemon Blueberry Bread
Equipment
- 9×5 inch loaf pan
Ingredients
For the Bread:
- 1.5 cups all-purpose flour plus 1 Tablespoon divided
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup plain Greek yogurt or sour cream
- 1 cup granulated sugar
- 0.5 cup oil or softened butter
- 3 large eggs
- 1 teaspoon lemon zest from 1 lemon
- 0.5 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen, heaping
For the Glaze (Optional):
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice 3-4 tablespoons
Instructions
- Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest and vanilla.
- Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
- Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice and drizzle over the top of the cooled loaf.
