Lemon Blueberry Bread

This lemon blueberry bread is moist, tender, and bursting with juicy berries. Drizzle the loaf with a simple glaze for an extra pop of lemon flavor.

Lemon blueberry bread

This lemon blueberry bread recipe is one of my favorite ways to use the blueberries we pick in Michigan every summer. These sweet, bursty berries are so tasty that we eat most of them plain, but I always try to save enough for a loaf of this delicious quick bread too. It’s moist, tender, and loaded with berries, and plenty of lemon zest gives it a pop of bright flavor.

Enjoyed alongside a cup of coffee or tea, a slice of this lemon blueberry bread is the perfect light breakfast. For a sweeter treat, drizzle it with a simple lemon glaze and call it dessert.

Lemon blueberry bread recipe ingredients

Lemon Blueberry Bread Ingredients

Here’s what you’ll need to make this lemon blueberry bread:

  • Blueberries, of course! If you don’t have fresh blueberries on hand, frozen blueberries work too. No need to thaw before folding them into the batter.
  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Baking powder and eggs – They help the bread puff up as it bakes.
  • Cane sugar – For sweetness.
  • Whole milk Greek yogurt – Ever used sour cream in muffins, cakes, or quick breads? The Greek yogurt plays a similar role here, making this loaf super moist and adding a nice tangy flavor.
  • Extra-virgin olive oil – For richness. I love the fruitiness it adds to this recipe, but if you’d prefer to use a neutral oil instead, by all means, do!
  • Lemon zest – It adds bright lemon flavor.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Don’t forget the glaze!

For an extra-lemony loaf, add a lemon glaze on top. It’s easy to make with just two ingredients: powdered sugar and fresh lemon juice.

Lemon zest and cane sugar in bowl with fork

How to Make Lemon Blueberry Bread

Like any good quick bread recipe, this lemon blueberry bread is super easy to make—no stand mixer or other special equipment required! Here’s how it goes:

First, make the batter. Whisk together the dry ingredients in a medium bowl.

Hand massaging zest into sugar

In a large bowl, place the cane sugar and lemon zest. Use your fingers to massage the zest into the sugar. This step helps it release its fragrant oils into the batter.

Add the remaining wet ingredients to the zest mixture, and whisk to combine.

Folding blueberries into quick bread batter

Then, add the dry ingredients to the wet ingredients, and mix until just combined.

Lemon blueberry bread batter in mixing bowl

Fold in the blueberries. The batter will be thick!

Next, bake the lemon blueberry bread. Pour the batter into a greased loaf pan, and use a spatula to smooth the top.

Transfer to a 350°F oven, and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Drizzling lemon glaze over blueberry bread

Let the blueberry lemon bread cool completely in the pan. Yes, it’s tough to wait, but the cooled loaf will have a moister texture and stronger lemon flavor. Plus, you don’t want to add the glaze until the bread has cooled to room temperature anyway. If the bread is still warm, the glaze will melt.

Finally, slice and enjoy. I hope you love this flavorful quick bread!

Sliced lemon blueberry bread on cutting board

Lemon Blueberry Bread Recipe Tips

  • Don’t overmix. For a light and fluffy loaf, mix the wet and dry ingredients together until they’re just combined. Overmixing will start to activate the gluten in the flour, resulting in a dense quick bread.
  • The batter will be thick. That’s ok! It should be! Instead of a liquid like milk, Greek yogurt adds a lot of the moisture to this loaf. Because of this, the batter is on the thicker side, but it still bakes beautifully.
  • Let the bread cool before adding the glaze. Some lemon blueberry bread recipes ask you to glaze the loaf while it’s still warm, but I prefer to add mine after the bread has cooled. That way, you get a gorgeous white drizzle on the top and sides of the loaf. If you add the glaze earlier, it will lose its white color and seep into the bread.
  • Other berries are great here too. This lemon loaf is delightful with all sorts of berries! Try folding in raspberries, blackberries, or strawberries cut into 1/4-inch chunks.

How to Store Lemon Blueberry Bread

This lemon blueberry bread keeps well in an airtight container at room temperature for up to 3 days.

It also freezes well. I recommend slicing the bread before freezing so that you can defrost individual slices for a quick breakfast or snack! To thaw, pop slices in the microwave for about 30 seconds, or let them sit at room temperature for an hour or two.

Lemon blueberry bread recipe

More Favorite Easy Baking Recipes

If you love this lemon blueberry bread, try one of these easy baking recipes next:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Lemon Blueberry Bread

rate this recipe:
4.99 from 58 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 8
This blueberry lemon loaf is busting with berries and bright lemon flavor! Enjoy it plain for breakfast with a cup of coffee or tea, or top it with the simple lemon glaze for a sweeter treat.




  • Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.
  • Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
  • Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Lisa

    Any hints for using frozen blueberries?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lisa, you can add them to the batter frozen. No need to thaw!

      • Debbie

        I mix with a couple tablespoons of flour to prevent them from sinking to the bottom of the bread.

  2. Rita

    Hello, can I use same ratio of coconut sugar or maple syrup instead of cane sugar?
    Thanks 🙂

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rita, you could replace the cane sugar with an equal amount of coconut sugar. If you use maple syrup, I’d use a scant amount of Greek yogurt or slightly less oil to make up for the extra liquid added to the batter. I hope you enjoy!

  3. Barbara

    Has anyone tried making a gluten free version of this yet? Suggestions??

    • Phoebe Moore (L&L Recipe Developer)

      Hi Barbara, we haven’t tested a gluten-free version of this recipe, so I can’t guarantee the results, but I think a 1-to-1 gluten-free flour blend in place of the AP flour would work.

    • Debbie

      I would use Cup4Cup flour. It is great for baking. I convert recipes all the time using it. Just exchange the flour and you’re good to go.

  4. Mary keach

    Can I use sour cream instead of yogurt

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mary, we haven’t tested it, so I can’t guarantee the results, but I think it would work great!

  5. Joanne

    5 stars
    This recipe is so delicious. It’s loaded with blueberries and very moist. It was a hit at my breakfast. I will be keeping this recipe for sure.

    Thank you!!

  6. Dick

    Can the Lemon Blueberry Bread be made with almond/coconut flour instead of AP flour in order to reduce carbohydrates?

    • Jeanine Donofrio

      Hi Dick, no, those flours aren’t a 1:1 exchange for regular flour. I’d search for a recipe that was specifically created using those flours.

  7. Emily

    The recipe is wonderful but took over 2 hours to bake in an 8×4 inch pan. Does this mean the batter was too wet?

    • Jeanine Donofrio

      Hi Emily, did you change anything about the recipe? If not, I might check your baking powder, it sounds like it didn’t rise properly.

  8. Francie

    If I have a 10×5 baking pan should I adjust the temperature and baking time?

    • Jeanine Donofrio

      Hi Francie, I would keep the same temperature but check the bread earlier than what’s listed.

  9. Janice

    5 stars
    I’m not a baker at all. But this lemon-bluberry loaf I couldn’t mess up. Instead of the oil I put a half cup of earthbound margarine. Came out tasting yummy.

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. Dorothy

    Hi, is it ok to use fat free Greek yogurt?

    • Jeanine Donofrio

      Hi Dorothy, that should be fine.

  11. Lindley

    5 stars
    Loved this one!! Turned out great. I personally left off the glaze for the purpose of saving calories since I’m eating in a deficit right now, but it definitely would have made it even better! I plan to make the glaze when I’m not cutting calories. … I substituted the greek yogurt for Trader Joe’s European Style Plain Full Fat yogurt. Still turned out tasty, however, I noticed that my loaf took between 50-52 minutes and was more “done” around the corners of my loaf pan (amber glass). It was still tasty, just baked unevenly. Also, I used Wyman’s Frozen Maine wild blueberries. They were good, but they’re tiny so I wish I put fresh larger blueberries just to get more of a blueberry burst when taking a bite.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lindley, I’m so glad you enjoyed the loaf!

    • Cindy

      Having experienced something nearly identical when baking recently, I did some research on pans. Google “which baking pan should I use for quickbreads?” If my memory is correct, glass is for casseroles, etc. Baked goods are better in metal. Something something about heating up faster, heat distribution, etc.

  12. Sabrina from newkitchenlife.com

    all in on any lemon-blueberry combo and a lemon glaze, even more so, definitely beats my simple zucchini bread recipe, thank you!

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved it!

  13. Barbara Havrot

    5 stars
    Moist and oh so delicious!
    Lemon flavour really enhanced by the turbinado sugar rub and love the many sweet blueberries.
    Loaf kept moist for days. Great reheated in the toaster oven ❤️

    • Jeanine Donofrio

      I’m so glad you loved it!

  14. Tannika

    Could I make muffins instead of a loaf with this recipe?

  15. Rebekah

    5 stars
    I made a couple loaves last night. Our family enjoyed one and the other went to a brand new mama down the street 🙂 This recipe is glorious. Definitely my new go-to!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Rebekah, I’m so glad it was a hit!

  16. Baking Newb

    4 stars
    If I used spelt flour, to make this gluten free, could I skip the yogurt part, since spelt flour usually retains most of its moisture?

    • Penelope Blackstone

      Beware: spelt is not gluten free

    • Phoebe Moore (L&L Recipe Developer)

      Hi, the Greek yogurt supplies a lot of the moisture in this recipe, so I don’t recommend skipping it. I’m not sure how spelt flour would work here, but as another reader noted, it’s not gluten-free. We haven’t tested a gluten-free version of this recipe, but a 1-to-1 gluten-free flour blend might work.

  17. Leslie Leikin Jacob

    Do you think I could substitute almond Greek yogurt to make it dairy free?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Leslie, I think this would work, but because we haven’t tested it, I can’t say for sure. If you try it, let us know how it goes!

  18. Kristin

    Do you think I could sub in blackberried?? They’re coming on early and fast!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kristin, yes! I think blackberries would work great here. I would halve them if they’re large.

  19. Jeanne

    What is the recipie for the lemon glaze

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.