Lemon Blueberry Bread Recipe – Cozy, Zesty, Blueberry‑Studded Comfort

Introduction

The kitchen smelled like bright citrus and warm sugar the minute I mixed the batter — and that first whiff always brings a little calm. This Lemon Blueberry Bread fits right into that moment: tender crumb, pockets of juicy berry, and a lemon glaze that sings. This always takes me back to Sunday dinners. If you want a deeper take on texture and tips, peek at my moist, zesty loaf notes.

Why You’ll Love This

• Bright lemon flavor without being too tart.
• Soft, moist crumb that stays fresh for days.
• Uses simple pantry ingredients you likely already have.
• Kid- and guest-approved — everyone asks for seconds.

Quick Recipe Snapshot

• Servings: 8 slices (1 loaf)
• Prep time: 15 minutes
• Cook time: 50–55 minutes
• Total time: 1 hour 10 minutes
• Skill level: Easy
• Taste: sweet + bright lemon and berry

Warm confidence: follow the cues below and you’ll pull out a golden, fragrant loaf every time.

Ingredients You’ll Need

• 1 1/2 cups plus 1 tbsp all purpose flour
• 2 tsp baking powder
• 3 large eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or sour cream
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 cup vegetable oil
• 2 tsp lemon zest
• 1 1/2 cups fresh or frozen blueberries
• 2 to 3 tbsp lemon juice
• 1 cup sifted confectioner’s sugar

Chef notes:

• Plain yogurt = tangy, moist crumb.
• Frozen blueberries = no need to thaw.
• Sifted powdered sugar = smooth glaze.

How to Make It

1. First, preheat the oven to 350°F and grease a 9×5-inch loaf pan. You want the oven ready so the batter goes in hot.
2. Next, sift together the 1 1/2 cups plus 1 tbsp flour, 2 tsp baking powder, and 1/2 tsp salt into a bowl. This keeps the loaf light.
3. Then, in a large bowl whisk the 3 eggs and 1 cup sugar until glossy. Add 1 cup yogurt (or sour cream), 1/2 cup oil, 1/2 tsp vanilla, and 2 tsp lemon zest; mix until smooth. This smells wonderfully bright.
4. Slowly add the dry mix into the wet mix, folding until just combined. Don’t overmix — stop when you see a few streaks of flour.
5. Meanwhile, toss the blueberries with 1 tbsp extra flour in a small bowl to keep them from sinking, then fold them gently into the batter. Their blue streaks should stay whole. (If you like smaller loaves, try my air fryer mini loaf trick for portion ideas.)
6. Pour the batter into the prepared pan and smooth the top. Bake 50–55 minutes, until the top is golden and a toothpick in the center comes out clean. Look for slightly pulled-away edges.
7. Remove from oven and cool 10 minutes in the pan, then turn out onto a rack to cool completely. If the loaf still looks shiny in the center, give it 5–10 more minutes.
8. For the glaze, warm 2–3 tbsp lemon juice in a small saucepan and add the sifted confectioner’s sugar; stir on low until it dissolves and slightly thickens, about 3 minutes.
9. Finally, poke holes all over the loaf with a toothpick and brush the warm lemon glaze over the top and sides. Let the glaze set 15 minutes before slicing. For a simpler shortcut, review my 3-ingredient shortcuts for basic glazing ideas.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use frozen berries; toss with flour straight from the freezer to prevent bleed.
2. Common mistake + fix: Overmixing makes a dense loaf — fold until just combined.
3. Variation: Stir in 1/2 tsp cinnamon or a tablespoon of poppy seeds for subtle depth.

(Also: if you like warm spiced breads, check this apple cider loaf idea in my tests — it’s helpful for seasonal swaps apple cider bread.)

Serving Ideas

• Slice and serve warm with a pat of butter for a cozy breakfast.
• Offer at brunch with yogurt and fresh fruit for a bright spread.
• Pack slices for a picnic or afternoon snack.
• Serve thinly sliced with lemon ricotta for a light dessert.
  Optional garnish: extra lemon zest, powdered sugar dusting, or a few fresh blueberries.

Storing & Leftovers

• Fridge: Store wrapped airtight for up to 4 days.
• Freezer: Slice and freeze for up to 2 months; thaw at room temperature.
• Reheat: Warm slices in a 300°F oven for 6–8 minutes to keep texture.

Leftover idea: Turn slices into a quick breakfast sandwich with ricotta and honey.

FAQs

Q: Can I make this ahead?
A: Yes — bake, glaze, and cool fully, then wrap and refrigerate up to 2 days. Bring to room temp before serving.

Q: What substitutions work?
A: You can swap yogurt for sour cream one-for-one. I don’t recommend whole-wheat flour here; the loaf gets dense.

Q: How do I know it’s done?
A: Look for a golden top and a toothpick that comes out clean or with just a few moist crumbs.

Q: Can I freeze Lemon Blueberry Bread?
A: Absolutely — slice, wrap, and freeze for quick breakfasts or gifts.

Final Thoughts

I always enjoy how a simple lemon glaze brightens an ordinary loaf into something special. Try to adjust lemon and sugar to your taste, and don’t be afraid to fold gently — the blueberries deserve to stay whole. Bring this to a neighbor or save it for a quiet morning; either way, you’ll love the comfort it brings. Give this Lemon Blueberry Bread a whirl and tell me which tweak became your favorite.

Conclusion

For extra inspiration and a different take on the same idea, I like this classic version from Lemon Blueberry Bread – Glorious Treats, and you can compare techniques with this reader-tested recipe at Lemon Blueberry Bread Recipe – Allrecipes.

Lemon Blueberry Bread

This Lemon Blueberry Bread features a tender crumb with juicy blueberries and a bright lemon glaze, making it a delightful treat for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all purpose flour plus 1 tbsp for tossing blueberries
• 2 tsp baking powder
• 0.5 tsp salt

Wet Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or sour cream yogurt provides a tangy, moist crumb
• 0.5 cup vegetable oil
• 0.5 tsp vanilla
• 2 tsp lemon zest
• 2-3 tbsp lemon juice for glaze

Fruits

• 1.5 cups fresh or frozen blueberries frozen blueberries do not need to be thawed

Glaze

• 1 cup sifted confectioner's sugar sifting provides a smooth glaze

Method

 

Preparation

1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
2. Sift together the 1.5 cups plus 1 tbsp flour, baking powder, and salt into a bowl.
3. In a large bowl, whisk the eggs and sugar until glossy. Add yogurt, vegetable oil, vanilla, and lemon zest; mix until smooth.
4. Slowly add the dry mix into the wet mix, folding until just combined.
5. Toss the blueberries with 1 tbsp of extra flour and gently fold them into the batter.

Baking

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 50–55 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
3. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

Glazing

1. Warm the lemon juice in a small saucepan and add the sifted confectioner's sugar; stir on low until it dissolves and thickens slightly.
2. Poke holes all over the loaf with a toothpick and brush the warm lemon glaze over the top and sides. Let the glaze set for 15 minutes before slicing.

Notes

Use frozen blueberries, tossed with flour straight from the freezer for best results. Overmixing results in a dense loaf. Consider adding 1/2 tsp of cinnamon or poppy seeds for added flavor.