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This Lemon Blueberry Bread is soft, sweet, and bursting with juicy blueberries in every bite. It has just the right hit of lemon to make it fresh and bright. It’s the kind of loaf that disappears fast in my house.
Easy Lemon Blueberry Bread
If sunshine had a recipe, I’m pretty sure it would taste like this Lemon Blueberry Bread. This is the kind of recipe that lets you eat cake for breakfast without judgment. Call it “bread” and suddenly it’s perfectly acceptable with your morning cup of coffee.
Warning: this bread has a habit of vanishing. You’ll slice it up, turn your back for one second, and suddenly half the loaf is gone. (Science still can’t explain this phenomenon.)
Why You’ll Love This Lemon Blueberry Bread
- Bright & Fresh: The lemon flavor makes every bite taste like a sunny day.
- Blueberry Bliss: Sweet, juicy berries baked right into the loaf.
- Moist & Tender: Thanks to sour cream (or Greek yogurt), this bread never turns out dry.
- Simple Ingredients: Nothing fancy, just pantry and fridge staples.
- That Glaze: Sweet, tangy, drizzly perfection.
Ingredients and Tips
- All-Purpose Flour: The base that keeps the bread soft and fluffy.
- Leaveners: Baking powder + baking soda for the perfect rise.
- Butter: Softened, because melted would change the texture.
- Lemon: Both zest and juice for max flavor, don’t skimp!
- Sour Cream/Greek Yogurt: Keeps the crumb moist and tender.
- Blueberries: Fresh is best, but frozen works too (just don’t thaw).
- 👉 Pro Tip: Toss your blueberries with a little flour before folding them in. This keeps them from sinking to the bottom like tiny fruity anchors.
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later. Toss the blueberries with 1 teaspoon of flour to coat them lightly, this trick helps them stay evenly distributed in the bread.
First of all, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.
Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract. Your kitchen should already smell amazing at this point.
Mix in half of the flour mixture, followed by the sour cream (or Greek yogurt), and then the remaining flour mixture. Stir until everything is just combined, overmixing makes bread tough.
Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely to room temperature.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Once the loaf is completely cooled, drizzle the glaze over the top.
Grab a sharp knife, cut yourself a thick slice, and enjoy the bright, fruity goodness.
Substitutions
- Greek Yogurt instead of sour cream for a tangier flavor.
- Limes if you’re out of lemons (hello, Blueberry Mojito Bread?).
- Gluten-Free Flour swap works if it’s a 1:1 blend.
- Orange Zest for a sweeter, less tart vibe.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! Just toss them in a little flour first, then throw them in frozen, no need to thaw unless you enjoy blue streaks running through your bread.
Can I skip the glaze?
You could… but that would be like skipping the icing on a cupcake. Technically possible, but deeply tragic.
How long does this bread keep?
3–4 days at room temp, but good luck getting it to last that long.
This Lemon Blueberry Bread is like a slice of sunshine you can eat. It’s moist, fluffy, sweet with just the right amount of tang, and that glaze takes it from “snack” to “showstopper.” Bake it for brunch, gift it to a friend, or hoard the whole loaf for yourself, no judgment here.
Try These Breads Next
- Pumpkin Bread
- Quick Cinnamon Bread (No Yeast)
- Banana Nut Bread
- Chocolate Banana Bread
- Marbled Chocolate Banana Bread
Lemon Blueberry Bread
Equipment
Ingredients
For the Bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup lemon juice fresh
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh blueberries if frozen, do not thaw
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Fold the blueberries with 1 teaspoon of flour.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Add half the flour mixture, then sour cream, then remaining flour mixture, mixing until just combined.
- Gently fold blueberries into the batter.
- Pour batter into prepared pan and bake 50–55 minutes, or until a toothpick comes out clean. Let cool 10 minutes in the pan, then remove and cool completely on a rack.
- Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Slice and serve!
Tips & Notes:
- Fresh vs Frozen Blueberries: You can use either, but if you’re using frozen, don’t thaw them first, just fold them in gently to avoid purple streaks.
- Sour Cream Substitute: Greek yogurt works just as well if that’s what you have on hand. It keeps the bread moist and tender.
- Don’t Overmix: Stir the batter until just combined to keep the loaf soft. Overmixing will make it dense.
- Check Early: Ovens vary, so start checking at the 50-minute mark. A toothpick should come out mostly clean with a few crumbs.
- Storage: Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5.
- Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature.
