There’s nothing quite like a slice of Lemon Blueberry Bread fresh out of the oven. Bursting with juicy blueberries and infused with a bright lemon flavor, this quick bread is both refreshing and comforting. With a light drizzle of lemon glaze on top, each slice is moist, tangy, and just the right amount of sweet—a treat perfect for breakfast, snack time, or dessert!

This recipe quickly became a favorite in our home. The lemon and blueberry combination is so uplifting, and the best part? It’s incredibly easy to make, even on a busy day. Let’s get baking!

Why You’ll Love This Lemon Blueberry Bread

Get ready to meet your new favorite quick bread! This Lemon Blueberry Bread is perfect for so many reasons.

First, it’s wonderfully easy to make. With just a handful of ingredients and a few minutes of mixing, you can have a bakery-worthy loaf baking in no time. No complicated steps—just simple, delicious flavors.

The flavor combination is unbeatable. The tangy lemon and sweet blueberries are a match made in heaven. Fresh lemon zest and juice infuse the batter, making every bite light, bright, and refreshing, while the juicy blueberries add bursts of sweetness throughout.

It’s versatile, too! This bread can be enjoyed as a breakfast treat, an afternoon snack, or even a light dessert. Add a cup of coffee or tea, and you’re all set.

Finally, this bread stays moist and tender for days. Thanks to the yogurt and oil in the batter, each slice is soft and moist without being overly dense, and it keeps beautifully.

Ingredients Notes

The magic of this Lemon Blueberry Bread lies in its fresh ingredients. Here’s a closer look at what makes this recipe shine.

Fresh Blueberries: These juicy berries add sweetness and a lovely burst of color throughout the bread. Fresh blueberries work best, but if you only have frozen on hand, they’ll work too—just toss them in a little flour before adding to the batter to prevent them from sinking.
Lemon Zest and Juice: Fresh lemon zest and juice provide the bright, citrusy flavor that makes this bread so irresistible. Avoid bottled lemon juice, as fresh lemons offer a cleaner, more vibrant taste.
Greek Yogurt: Yogurt makes the bread moist and tender while adding a slight tang that complements the lemon. Plain Greek yogurt works perfectly, but you can substitute sour cream if that’s what you have on hand.
Vegetable Oil: Using oil instead of butter ensures the bread stays moist for days. Neutral oils like vegetable or canola oil are best, as they won’t interfere with the lemon flavor.
All-Purpose Flour: Regular all-purpose flour provides structure to the bread, creating a nice crumb without being too heavy. For a little more texture, you can substitute up to half of the flour with whole wheat flour.
Powdered Sugar: This is used in the lemon glaze, creating a smooth and pourable texture that sets nicely on top of the bread. The glaze adds a touch of sweetness and extra lemon flavor.

For this recipe, you’ll need a standard loaf pan, mixing bowls, and a whisk.

How to Make Lemon Blueberry Bread

Making this Lemon Blueberry Bread is a breeze! Here’s a step-by-step guide to ensure it turns out perfectly.

Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, vegetable oil, and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, helping the bread rise evenly.
Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients, gently folding them together. Be careful not to overmix, as this can make the bread tough. Fold in the blueberries until just combined, taking care not to crush them.
Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil for the last 10-15 minutes.
Prepare the Lemon Glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Once the bread has cooled slightly, drizzle the glaze over the top, allowing it to set before slicing.

In about an hour, you’ll have a beautifully golden loaf of Lemon Blueberry Bread ready to enjoy!

Storage Options

To keep your Lemon Blueberry Bread fresh and delicious, here are a few storage tips.

Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. This keeps the texture moist without drying out.
Refrigerator: For longer storage, keep the bread in the fridge for up to a week. The bread stays soft, and the lemon flavor intensifies over time.
Freezer: This bread also freezes well. Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag. It can be frozen for up to 2 months. Thaw at room temperature or in the fridge before serving.
Serving Tip: If you refrigerate or freeze the bread, bring it to room temperature or give it a quick warm-up in the microwave to bring back its soft texture.

Variations and Substitutions

This Lemon Blueberry Bread is highly versatile! Here are some ideas to make it your own.

Add a Streusel Topping: For a crunchy, bakery-style topping, mix flour, sugar, and cold butter into a crumbly mixture and sprinkle it on top before baking. It adds a delicious contrast to the soft bread.
Try Different Berries: Substitute the blueberries with raspberries, blackberries, or even chopped strawberries for a different berry flavor. The lemon pairs well with almost any berry!
Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a fun texture and extra flavor. Lemon and poppy seed are a classic combination that works beautifully in this bread.
Almond Lemon Bread: Add a teaspoon of almond extract along with the vanilla for a slightly nutty, aromatic flavor. Almond pairs wonderfully with both lemon and blueberry.
Whole Wheat Option: Replace up to half of the all-purpose flour with whole wheat flour for a heartier bread. This adds a bit of texture and depth of flavor while keeping the bread soft and moist.

No matter which way you make it, this Lemon Blueberry Bread is bound to be a hit. Each slice is packed with fruity and citrusy goodness that’s hard to resist!

Conclousion

This Lemon Blueberry Bread is everything you want in a quick bread—easy, delicious, and bursting with fresh flavors. With its moist texture and refreshing taste, it’s a treat you’ll find yourself making again and again. Enjoy!