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Lemon Blueberry Bread – Moist, Bright, and Loaded with Berries

Sunshine in a loaf pan—that’s exactly what you get with this Lemon Blueberry Bread. Bursting with juicy blueberries and kissed with vibrant lemon zest, this moist and tender quick bread delivers a perfect balance of sweet and tart. Every slice is speckled with fruit, glazed with citrus, and laced with buttery flavor. Whether you’re looking for an easy brunch bake, a spring dessert, or a make-ahead breakfast, this lemon blueberry loaf ticks all the boxes. It’s simple to make, stays moist for days, and gets even better with a lemon glaze drizzle on top. It’s a go-to bake you’ll make on repeat—especially when fresh blueberries are in season.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Ingredients Equipment Method Notes

Ingredients
  

🍋 Fruits
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice fresh
  • 1 cup fresh or frozen blueberries
🧁 Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
🧈 Wet Ingredients
  • 1/2 cup unsalted butter melted or softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
🍋 Optional Lemon Glaze
  • 1/2 cup powdered sugar
  • 1 –2 tbsp lemon juice

Equipment

  • 9×5-inch loaf pan
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Spatula
  • Zester or microplane
  • Measuring cups and spoons
  • Cooling rack

Method
 

Step 1. Prep Your Pan & Ingredients
  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan and line with parchment paper.
  3. If using frozen blueberries, toss them in 1 tbsp flour to prevent sinking.
Step 2. Mix the Dry Ingredients
  1. In a medium bowl, whisk together:
  2. 1½ cups all-purpose flour
  3. 1 tsp baking powder
  4. ½ tsp baking soda
  5. ¼ tsp salt
Step 3. Cream Butter, Sugar & Eggs
  1. In a large mixing bowl, beat:
  2. ½ cup butter
  3. ⅔ cup sugar
  4. Add 2 eggs, one at a time, and beat until smooth.
  5. Stir in:
  6. ½ cup sour cream
  7. 1 tsp vanilla
  8. 1 tbsp lemon zest
  9. ¼ cup lemon juice
Step 4. Combine Dry and Wet Ingredients
  1. Gradually add the dry mixture into the wet ingredients.
  2. Stir until just combined—don’t overmix.
  3. Gently fold in 1 cup blueberries.
Step 5. Bake
  1. Pour batter into the prepared loaf pan.
  2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Tent with foil at the 45-minute mark if the top is browning too quickly.
Step 6. Cool & Glaze (Optional)
  1. Cool loaf in the pan for 10 minutes, then transfer to a wire rack.
  2. If using glaze:
  3. Mix ½ cup powdered sugar with 1–2 tbsp lemon juice
  4. Drizzle over cooled bread.

Notes

🧊 Storage & Reheating
Storage
Store at room temperature in an airtight container for 3 days.
Refrigerate for up to 1 week.
Freezing
Wrap loaf tightly in plastic wrap, then foil. Freeze up to 3 months.
Thaw overnight and glaze before serving.
Reheating
Warm slices in microwave for 10–15 seconds for fresh-from-the-oven feel.
🥄 Variations
Lemon Poppy Seed Blueberry Bread – Add 1 tbsp poppy seeds to the batter.
Gluten-Free Version – Substitute with 1:1 gluten-free all-purpose flour blend.
Healthier Swap – Use coconut oil and honey instead of butter and sugar.
Coconut Lemon Blueberry – Add shredded coconut and swap yogurt for coconut yogurt.
Lemon Cream Cheese Bread – Swirl softened sweetened cream cheese into the batter before baking.
Blueberry Muffin Loaf – Top with a brown sugar streusel for muffin-top flavor.
❓ 10 FAQs
1. Can I use frozen blueberries?
Yes! No need to thaw—just toss in flour and fold gently to prevent streaking.
2. Why did my bread sink in the middle?
Overmixing, underbaking, or too much liquid can cause sinking. Use an oven thermometer to confirm temperature.
3. Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch. Don’t skip the zest—it adds essential flavor.
4. Can I make this dairy-free?
Yes! Use plant-based butter and coconut yogurt or dairy-free sour cream.
5. What flour works best?
All-purpose is classic. For whole grain, use 1 cup AP + ½ cup whole wheat flour.
6. How do I keep the bread from sticking?
Line your pan with parchment and grease the sides thoroughly.
7. Can I double the recipe?
Yes—bake in two loaf pans or use a 9x13-inch baking dish and reduce bake time by 10 minutes.
8. What if I don’t want to use glaze?
No problem! It’s still flavorful without. Dust with powdered sugar if you want a lighter touch.
9. Can I use a bundt pan instead?
Yes! Grease well and bake for about 50–55 minutes.
10. Can I turn this into muffins?
Absolutely. Bake at 350°F for 18–20 minutes in a lined muffin tin.
🏁 Conclusion
This Lemon Blueberry Bread is the definition of a fresh, homemade delight—moist, tangy, and bursting with juicy berries. Whether glazed, plain, toasted, or sliced thick and slathered with butter, every bite is a burst of sunshine and comfort.
Easy enough for beginner bakers and impressive enough to share, this loaf will become a seasonal staple—and an all-year-round go-to.