Growing up, one of my fondest memories was walking into my grandmother’s kitchen during the summer and being greeted by the smell of fresh Lemon Blueberry Bread baking in the oven. That sweet citrus scent mixed with the juicy pop of blueberries felt like sunshine wrapped in a warm hug. But don’t let the fruity freshness fool you—this bread is just as comforting in winter with a cup of tea and a cozy blanket.
This recipe is simple, vibrant, and absolutely delicious. It celebrates the natural pairing of lemon and blueberries in a soft, moist loaf that’s perfect for breakfast, brunch, or even dessert.
🕒 Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Cuisine: American
- Best for: All seasons
- Main Keyword: Lemon Blueberry Bread
📝 Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries (tossed in 1 tablespoon flour)
- 1 tablespoon lemon zest (from 1–2 lemons)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
👩🍳 Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy—about 2–3 minutes.
4. Add Wet Ingredients
Beat in the eggs, one at a time. Then add the Greek yogurt, lemon juice, lemon zest, and vanilla. Mix until smooth.
5. Combine Dry and Wet
Gradually add the dry ingredients into the wet mixture. Mix until just combined—don’t overmix.
6. Fold in the Blueberries
Gently fold in the floured blueberries. Coating them in flour helps prevent sinking during baking.
7. Bake
Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Glaze
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with the lemon glaze once cooled.
💡 Pro Tips
- Fresh vs. frozen blueberries: Frozen blueberries can be used—just don’t thaw them first!
- Zest matters: Lemon zest adds that deep citrus flavor. Don’t skip it!
- Add a crunch: Sprinkle with coarse sugar before baking for a bakery-style top.
🍽️ Serving Suggestions
- Morning treat: Pair with iced coffee or herbal tea.
- Dessert idea: Serve with a dollop of whipped cream or vanilla ice cream.
- Giftable: Wrap slices in parchment for a sweet homemade gift.
🧁 Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Lemon overload: Add lemon extract for a more intense citrus kick.
- Coconut twist: Replace half the yogurt with coconut milk and add shredded coconut.
📣 Share Your Loaf!
Tried this Lemon Blueberry Bread recipe? Tag me on social media or drop a comment below—I’d love to hear how it turned out! Did you make it extra lemony or toss in some white chocolate chips?