Lemon Blueberry Bread: Your New Favorite Moist & Flavorful Loaf

Indulge in the irresistible charm of homemade Lemon Blueberry Bread! This delightful quick bread rises beautifully, offering a moist and tender crumb that melts in your mouth. Each slice is studded with juicy blueberries and crowned with a crisp-crunchy topping. To complete this culinary masterpiece, a bright, zesty lemon glaze drizzles over the top, adding a perfect balance of sweetness and tang. Prepare to savor every single bite!

Craving more lemon goodness? Be sure to also try our Starbucks-copycat iced Lemon Bread for another refreshing citrus treat!

The Ultimate Blueberry Lemon Bread Recipe

Blueberries hold a special place in our hearts and kitchen. My entire family is absolutely obsessed with them, devouring them by the pint and celebrating when they find their way into a baked good. From fluffy blueberry muffins and comforting blueberry cobbler to decadent blueberry coffee cake and classic blueberry pancakes, these berry-filled delights are perennial favorites in our home. And now, this incredible Lemon Blueberry Bread recipe has proudly earned its spot on that cherished list!

What makes this bread truly exceptional? It’s brightly flavored with the invigorating zest of fresh lemons, perfectly complementing the sweet, juicy blueberries generously rippled throughout. The crumb is incredibly soft and tender, ensuring a moist texture that lasts. Each bite delivers a delightful burst of citrus and berry, making it an ideal companion for your morning coffee, an afternoon snack, or a light dessert. It’s a quick bread that feels gourmet, yet is surprisingly simple to create, bringing sunshine and flavor to any occasion.

Essential Ingredients for Your Lemon Blueberry Bread

Creating this spectacular Lemon Blueberry Bread requires a harmonious blend of simple, wholesome ingredients. Each component plays a crucial role in achieving the bread’s signature moist texture, vibrant flavor, and beautiful rise.

Dry Ingredients: The Foundation

• All-Purpose Flour: The primary structural component of our bread. It provides the necessary framework for a sturdy yet tender loaf.
• Baking Soda: A key leavening agent that reacts with acidic ingredients (like Greek yogurt) to help the bread rise beautifully, creating that airy, tender crumb we all love.
• Salt: Far from just a seasoning, salt is vital for enhancing all the other flavors in the bread, balancing the sweetness, and contributing to the overall depth of taste.

Wet Ingredients: Moisture, Flavor, and Richness

• Large Egg: Acts as a binder, holding all the ingredients together, and contributes significantly to the bread’s moisture and richness. Ensure it’s at room temperature for optimal blending.
• Granulated Sugar: Sweetens the bread and helps create a tender crumb by interfering with gluten development.
• Canola Oil or Vegetable Oil: Essential for keeping the bread incredibly moist and tender. Unlike butter, oil remains liquid at room temperature, contributing to a consistently soft texture.
• Greek Yogurt/Sour Cream (Full-Fat): This is a secret weapon for an unbelievably moist and rich bread. It adds a pleasant tang and wonderful texture. Honey-vanilla flavored Greek yogurt can add an extra layer of deliciousness. Remember to use it at room temperature.
• Whole Milk: Contributes to the batter’s liquid content, ensuring the perfect consistency and contributing to the tender crumb. Room temperature is best.
• Lemon Zest & Lemon Extract: These are where the vibrant lemon flavor comes from! The zest provides natural aromatic oils, while the extract intensifies the citrus notes without altering the batter’s consistency.
• Fresh Blueberries: The stars of the show! They add bursts of natural sweetness, a lovely tartness, and a delightful texture throughout the bread. Fresh is ideal, but frozen can also be used with specific preparation (see notes).

The Perfect Topping & Glaze: Finishing Touches

• Brown and White Sugar (for Topping): A simple yet effective combination that creates a crisp-crunchy, sweet crust on top of the bread, adding textural contrast.
• Optional Lemon Glaze (Powdered Sugar + Lemon Juice): A quick and easy glaze that delivers a beautiful sweet and tangy finish, elevating the bread’s lemon flavor.

Crafting Your Delicious Lemon Blueberry Bread: A Step-by-Step Guide

Making this Lemon Blueberry Bread is a straightforward process, but a few key steps will ensure a perfect loaf every time. Follow these instructions for a truly delightful baking experience.

1. Preparation is Key: To ensure your batter is smooth and well-combined, bring all wet ingredients (egg, Greek yogurt/sour cream, milk) to room temperature about 45-60 minutes before you begin. This allows them to emulsify seamlessly. Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. Preheat your oven to 350°F (175°C).
2. Combine Wet Ingredients: In a large bowl, whisk together the room-temperature egg, granulated sugar, canola oil, Greek yogurt (or sour cream), whole milk, lemon zest, and lemon extract until the mixture is completely smooth and uniform. This initial whisking helps prevent clumps later.
3. Prepare Dry Ingredients: In a separate large bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together thoroughly to ensure the leavening agent is evenly distributed. Create a small well in the center of the dry ingredients.
4. Gently Combine Batters: Pour the wet ingredients into the well of the dry ingredients. Using a wooden spoon or a spatula, mix until just combined and a smooth batter forms. Be careful not to overmix; overmixing can develop too much gluten, resulting in a tough bread. A few small lumps are perfectly fine.
5. Add Blueberries Smartly: Gently wash and thoroughly dry your fresh blueberries. To prevent them from sinking to the bottom of the loaf during baking, toss 1 cup of the blueberries with 2 teaspoons of flour in a small bowl until they are lightly coated. Then, carefully fold these floured blueberries into the batter. This step ensures an even distribution of berries throughout your bread.
6. Fill Pan and Top: Pour the batter into your prepared loaf pan and smooth the top evenly. Gently press the remaining 1/4 cup of fresh blueberries onto the surface of the batter. For that irresistible crisp-crunchy topping, sprinkle 2 tablespoons of brown sugar and 1 tablespoon of granulated sugar evenly over the top of the loaf. Avoid pressing the sugars down.
7. Bake to Perfection: Place the loaf pan in the preheated oven and bake for 60-75 minutes. Baking times can vary, so keep an eye on it. The bread is done when it’s golden brown on top, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
8. Cool Properly: Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This allows the bread to set and makes it easier to remove without breaking. After 15 minutes, carefully invert the loaf onto a wire cooling rack and let it cool completely for at least 1 hour before slicing. Resist the urge to slice too early, as the bread is still “baking” and solidifying as it cools.
9. Optional Lemon Glaze: If desired, prepare the quick lemon glaze while the bread cools. In a small bowl, combine 1/2 cup powdered sugar with a tiny pinch of salt. Gradually add 1 tablespoon of fresh lemon juice, whisking until a smooth, pourable glaze consistency is achieved. Transfer the glaze to a small plastic bag, snip off a tiny corner, and drizzle it artfully over the completely cooled bread. Slice and enjoy!

Lemon Blueberry Bread FAQs: Your Questions Answered

Baking can sometimes bring up a few questions, especially when striving for perfection. Here are answers to some common queries about making the best Lemon Blueberry Bread:

How do I know when Lemon Blueberry Bread is done baking?

Ensuring your bread is perfectly baked through is crucial for taste and texture. Look for these key indicators:

1. Visual Cues: The bread should appear golden brown on top, and the edges will begin to pull away slightly from the sides of the pan.
2. The Toothpick Test: The most reliable method is to insert a clean wooden toothpick or skewer into the very center of the loaf. If it comes out clean or with just a few moist crumbs clinging to it, your bread is ready. If it comes out wet with raw batter, continue baking for another 5-10 minutes and test again.

Should I cool this bread on a cooling rack?

Absolutely! Cooling baked goods on a wire rack is essential for even cooling and preventing a soggy bottom. Once your Lemon Blueberry Bread has cooled in the pan for the initial 15 minutes, transfer it to an elevated wire rack. This allows air to circulate all around the loaf, preventing moisture from condensing on the bottom and keeping your bread wonderfully dry and never sticky. Proper cooling also allows the internal structure of the bread to fully set, giving you a perfect slice every time.

Creative Ways to Use Leftover Blueberries: More Delicious Recipes!

Don’t let any of those delicious blueberries go to waste! If you find yourself with extra berries after making your Lemon Blueberry Bread, there are plenty of fantastic recipes to put them to good use. Here are some of our top picks:

• Blueberry Ice Cream: A surprisingly healthy and refreshing treat!
• Blueberry Crisp: Featuring a deliciously crisp, crunchy topping that complements the warm, bubbling berries.
• Homemade Blueberry Syrup: Perfect for pancakes, waffles, or even as a topping for ice cream.
• Sparkling Blueberry Lemonade: A refreshing drink made with fresh lemons and a vibrant blueberry twist.
• Mini Blueberry Cheesecakes: Individual cheesecakes with a delightful graham cracker crust, bursting with lemon and blueberry flavor.

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5 from 4 votes

Lemon Blueberry Bread

By
Chelsea Lords

Lemon Blueberry Bread is moist, tender, and topped with a crisp crumble and sweet lemon glaze—and it rises beautifully!

Prep Time:
20 minutes

Cook Time:
1 hour

Cooling Time:
1 hour 15 minutes

Total Time:
2 hours 35 minutes

Servings:
10 slices (1 loaf)

Equipment

• 9 x 5-inch bread pan see note 1
• Cooling rack

Ingredients

Unit system: US / Metric

• Cooking spray

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 large egg at room temperature
• 3/4 cup granulated sugar
• 1/3 cup canola oil or vegetable oil
• 1/3 cup Greek yogurt full-fat; I love honey-vanilla flavored; or use full-fat sour cream; at room temperature
• 3/4 cup whole milk at room temperature
• 2 large lemons (zest only, see note 2)
• 2 tablespoons lemon extract (see note 3)
• 1-1/4 cup fresh blueberries or frozen, divided, (see note 4)
• 2 teaspoons all-purpose flour (for coating blueberries)

Topping

• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar
• Glaze (optional): 1/2 cup powdered sugar + 1 tablespoon lemon juice

Instructions

• It’s important that all wet ingredients are at room temperature to ensure they combine nicely. Pull them out of the fridge approximately 45 minutes to an hour before you plan to start baking. Grease and lightly flour a 9×5-inch loaf pan thoroughly. Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine all the wet ingredients: egg, granulated sugar, canola oil, Greek yogurt (or sour cream), whole milk, lemon zest, and lemon extract. Whisk them together until the mixture is completely smooth and uniform, with no lumps of yogurt visible.
• In a separate large bowl, add all the dry ingredients: all-purpose flour, baking soda, and salt. Whisk them together thoroughly until well combined. Create a well in the center of the dry ingredients. Pour the whisked wet ingredients into this well. Using a wooden spoon or a spatula, mix gently until a smooth batter forms. Be careful not to overmix; overmixing can lead to a tough loaf. A few small lumps are perfectly acceptable.
• Wash and thoroughly dry 1 cup of fresh blueberries. In a small bowl, toss these blueberries with 2 teaspoons of all-purpose flour until they are nicely coated. This step helps prevent the blueberries from sinking to the bottom of the bread during baking. Gently fold the floured blueberries into the batter until they are evenly distributed.
• Pour the batter into your prepared loaf pan and spread it evenly. Gently press the remaining 1/4 cup of blueberries onto the top surface of the bread. For a delightful crunchy topping, sprinkle 2 tablespoons of brown sugar and 1 tablespoon of granulated sugar evenly over the top of the loaf (do not press down). Bake for 60–75 minutes, or until a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Once baked, remove the bread from the oven and let it cool in the pan for 15 minutes. This allows the bread to set and prevents it from sticking. After 15 minutes, carefully invert the loaf onto a wire cooling rack. Let it cool for an additional 1 hour before slicing. It’s important not to rush the cooling process, as the bread is still firming up internally.
• If using, prepare the optional glaze: In a small bowl, combine 1/2 cup powdered sugar with a tiny pinch of salt. Slowly add 1 tablespoon of fresh lemon juice, whisking until a smooth, pourable glaze consistency is achieved. Transfer the glaze to a small plastic bag and snip off a tiny tip from one corner. Pipe the glaze decoratively over the completely cooled bread. Slice and serve!

Recipe Notes

Note 1: Correct Pan Size is Crucial: Using the correct 9×5-inch loaf pan is vital for this recipe to perform properly. A pan that is too small will cause the batter to overflow, while a pan that is too large may result in a dry, flat loaf. I highly recommend a sturdy metal loaf pan like this one. If you must use an 8×4-inch pan, only fill it about 75% full with batter and anticipate a shorter baking time. Always remember to generously grease your pan with cooking spray or shortening, then lightly dust with flour to prevent sticking. Alternatively, you can line your pan with parchment paper, leaving an overhang on the longer sides to create “handles” for easy removal.

Note 2: Lemon Zest Maximization: This recipe calls for a significant amount of lemon zest, and it’s all necessary to achieve that bright, authentic lemon flavor in the bread itself. We use lemon juice for the glaze only, not in the bread batter, to maintain the correct consistency. When zesting your lemons, be very careful to avoid the white pith directly beneath the yellow rind. The pith is extremely bitter and can negatively affect your bread’s taste. Use a fine-grater or microplane (like this one) to gently remove only the vibrant yellow outer layer of the lemon skin.

Note 3: Understanding Lemon Extract: It is crucial not to confuse lemon extract with lemon juice. Lemon extract is a highly concentrated flavor enhancer, similar to vanilla extract, designed to impart a strong, pure citrusy lemon flavor without adding excess liquid. Lemon juice, on the other hand, is acidic and would alter the batter’s pH and liquid content, potentially ruining the bread’s texture. For the best results, I strongly recommend using pure lemon extract. I’ve personally tested both McCormick and Watkin’s brands in this recipe, and both performed comparably well, delivering an excellent lemon punch.

Note 4: Handling Frozen Blueberries: If you’re opting for frozen blueberries instead of fresh, choose frozen wild blueberries if possible. They are typically smaller and sweeter than cultivated blueberries, offering a more intense flavor. To prevent the frozen berries from bleeding their color into the batter and creating an unappealing gray-purple hue, do not mix them directly into the batter like fresh ones. Instead, after preparing your batter, spoon about 1/3 of the batter into the prepared loaf pan. Hand-place a layer of frozen blueberries on top. Add another 1/3 of the batter, followed by another layer of blueberries. Finally, spoon the last 1/3 of the batter into the pan and gently arrange the remaining blueberries on top, slightly pushing some under the surface of the batter. Remember not to thaw frozen blueberries before use; add them directly from the freezer.

Storage: We find this bread is best enjoyed within 1–3 days of being made. After about three days, it can begin to lose its ideal texture and may become too moist. For longer storage, especially after the third day, I recommend storing it in the refrigerator. Wrap the entire loaf or individual slices tightly in plastic wrap, then place it in an airtight container to keep it as fresh as possible for up to a week. For longer-term storage, refer to the freezing instructions above.

Nutrition

Serving:
1
serving

|

Calories:
217
kcal

|

Carbohydrates:
34.7
g

|

Protein:
4.1
g

|

Fat:
7.1
g

|

Cholesterol:
16.8
mg

|

Sodium:
315
mg

|

Fiber:
1.1
g

|

Sugar:
17.7
g

Nutrition information is automatically calculated, so should only be used as an approximation.