Lemon Blueberry Bread

I adore this zesty Lemon Blueberry Bread—moist, tender, and bursting with juicy blueberries and bright citrus notes. It feels like spring in loaf form and makes mornings or snacks extra special.

Why You’ll Love This Recipe

I love how the fresh lemon flavor cuts through the sweetness, balancing every bite. The blueberries add delightful pops of juice, and the crumb is perfectly soft and moist. It’s easy to bake, transports beautifully, and everyone always asks for the recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Plain yogurt or sour cream
• Milk (any kind)
• Vegetable oil (or melted butter)
• Fresh lemon juice and lemon zest
• Vanilla extract
• Fresh or frozen blueberries

directions

1. I preheat the oven to 350 °F (175 °C) and grease or line a loaf pan with parchment, letting some overhang for easy removal.

2. In a bowl, I whisk together flour, baking powder, salt, and sugar until evenly combined.

3. In another bowl, I beat together eggs, yogurt (or sour cream), milk, oil (or melted butter), lemon juice, zest, and vanilla until smooth.

4. I pour the wet ingredients into the dry ingredients and stir gently just until no dry streaks remain—overmixing can make it dense.

5. I fold in the blueberries, coating them lightly in batter to prevent sinking.

6. I transfer the batter to the prepared loaf pan and smooth the top.

7. I bake for 50–60 minutes, or until the top is golden and a skewer inserted in the center comes out clean or with a few moist crumbs.

8. I let the bread cool in the pan for 10 minutes before lifting it out and placing it on a wire rack to cool completely.

Servings and timing

This loaf makes about 10–12 slices.
Prep time: ~10 minutes
Bake time: ~50–60 minutes
Cool time: ~10 minutes before slicing
Total time: ~1 hour 10 minutes

Variations

• Glaze finish: I whisk powdered sugar with lemon juice and drizzle it over the cooled loaf for extra sweetness and shine.

• Add nuts: I fold in chopped walnuts or pecans for crunch.

• Whole wheat swap: I substitute half the flour with whole wheat flour, adding a touch of extra milk if needed.

• Berry mix: I mix in raspberries or blackberries with or instead of blueberries.

• Flavor upgrade: I stir in a teaspoon of poppy seeds for visual interest and texture.

storage/reheating

I store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly in plastic and freeze for up to 2 months. To reheat, I toast slices or warm them in the oven at 325 °F for about 5 minutes—delicious when served warm.

FAQs

Can I use frozen blueberries?

Yes—I do! I toss them in a little flour before folding them into the batter to prevent discoloring and sinking.

Can I make this gluten‑free?

Absolutely—I use a 1:1 gluten-free flour blend, and the loaf still turns out moist and flavorful.

How can I make it dairy-free?

I substitute milk and yogurt with plant-based alternatives like almond milk and coconut yogurt, and it still bakes up beautifully.

Why did my muffins turn out dry?

I found that overbaking can dry them out—if the skewer comes out clean before the full bake time, I remove them early.

Can I bake this as muffins instead?

Definitely! I portion into muffin tins and bake at 350 °F for about 20–25 minutes until done.

Conclusion

This Lemon Blueberry Bread is one of my favorite seasonal bakes—it’s fresh, easy, and endlessly adaptable. I adore the bright citrus-blueberry flavor combo, and it’s a loaf I find myself making again and again—for breakfast, brunch, or a comforting snack any time of day.