Brighten your day with the fresh, zesty flavor of Lemon Blueberry Bread—a deliciously moist loaf bursting with juicy blueberries and a hint of tangy lemon in every bite. Whether you’re enjoying it with your morning coffee, serving it as an afternoon treat, or bringing it to your next gathering, this bread is the perfect blend of sweet and citrusy. Topped with a light lemon glaze, it’s as beautiful as it is flavorful. One bite, and you’ll see why this recipe is a fan favorite!
Cooking Times
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Ingredients:
- 1½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups blueberries, fresh or frozen
- Lemon glaze, optional, for serving
Cooking Instructions
- Step 1: Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
- Step 4: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.
- Step 5: Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Step 6: Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.
TIPS:
- Don’t overmix. For a light and fluffy loaf, mix the wet and dry ingredients together until they’re just combined. Overmixing will start to activate the gluten in the flour, resulting in a dense quick bread.
- The batter will be thick. That’s ok! It should be! Instead of a liquid like milk, Greek yogurt adds a lot of the moisture to this loaf. Because of this, the batter is on the thicker side, but it still bakes beautifully.
- Let the bread cool before adding the glaze. Some lemon blueberry bread recipes ask you to glaze the loaf while it’s still warm, but I prefer to add mine after the bread has cooled. That way, you get a gorgeous white drizzle on the top and sides of the loaf. If you add the glaze earlier, it will lose its white color and seep into the bread.
- Other berries are great here too. This lemon loaf is delightful with all sorts of berries! Try folding in raspberries, blackberries, or strawberries cut into 1/4-inch chunks.
How to Store Lemon Blueberry Bread
This lemon blueberry bread keeps well in an airtight container at room temperature for up to 3 days.
It also freezes well. I recommend slicing the bread before freezing so that you can defrost individual slices for a quick breakfast or snack! To thaw, pop slices in the microwave for about 30 seconds, or let them sit at room temperature for an hour or two.
