There’s something so refreshing about Lemon Blueberry Bread – the perfect balance of bright lemon zest and juicy blueberries all wrapped up in a soft, moist loaf. It’s a treat that works just as well for breakfast with a hot cup of coffee as it does for dessert. This easy-to-make bread is bursting with fruity flavor and has a tender crumb that’s simply irresistible.

I first tried this recipe when I was looking for a way to use up some extra blueberries, and it quickly became one of my favorite baked goods. Now, I make it whenever I need a quick and delicious treat that everyone loves!

Why You’ll Love This Lemon Blueberry Bread

Prepare to fall in love with this Lemon Blueberry Bread! It’s everything you could want in a quick bread: fresh, flavorful, and so easy to make.

First off, the lemon flavor is bright and refreshing without being overpowering. The lemon zest and juice give the bread a slight tang, which pairs beautifully with the sweetness of the blueberries.

It’s also incredibly moist and tender. Thanks to the yogurt and oil in the batter, each slice has a soft, melt-in-your-mouth texture that’s hard to resist.

The blueberries are the star of this bread, adding little bursts of sweetness throughout. You can use fresh or frozen blueberries, making it a versatile recipe that works any time of year.

Lastly, this bread is simple to make with basic ingredients. Whether you’re a beginner or a seasoned baker, you’ll find this recipe approachable and rewarding.

Ingredients Notes

The magic of this Lemon Blueberry Bread lies in its simple, fresh ingredients. Here’s a closer look at what you’ll need to make it:

All-Purpose Flour: This forms the base of the bread. For a slightly healthier twist, you can substitute half of the flour with whole wheat flour, though it will make the bread a bit denser.
Sugar: Regular granulated sugar sweetens the bread and balances the tartness of the lemon. If you prefer, you can use a mix of white and brown sugar for a touch of caramel-like flavor.
Lemon Zest and Juice: Fresh lemon zest and juice give this bread its signature citrusy flavor. Be sure to zest the lemon first, then juice it to get the most zest possible.
Greek Yogurt or Sour Cream: This ingredient keeps the bread moist and adds a subtle tang that complements the lemon and blueberry flavors. Greek yogurt also adds a bit of protein, making the bread a bit heartier.
Blueberries: Fresh or frozen blueberries work equally well. If using frozen, don’t thaw them to prevent the batter from turning blue. Lightly coat the blueberries with flour to prevent them from sinking to the bottom of the loaf.
Eggs: Eggs help bind the ingredients and add structure to the bread. Let them come to room temperature for easier mixing.
Vegetable Oil: Oil keeps the bread moist for days. You can substitute it with melted butter for a richer flavor, but the bread may dry out a bit faster.

You’ll also need a 9x5-inch loaf pan and parchment paper to line it, making it easy to lift out the bread after baking.

How To Make Lemon Blueberry Bread

Making this Lemon Blueberry Bread is quick and easy, with just a few simple steps to follow:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures the bread rises evenly and has a tender crumb.
Mix Wet Ingredients: In a large bowl, whisk the sugar and lemon zest together to release the lemon oils. Add the eggs and whisk until smooth, then mix in the yogurt, lemon juice, and vegetable oil until fully combined.
Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in Blueberries: Toss the blueberries with a bit of flour, then fold them into the batter. This prevents them from sinking to the bottom of the loaf and ensures even distribution.
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with foil.
Cool and Glaze: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For an extra lemony touch, drizzle with a simple glaze made from powdered sugar and lemon juice.

In about an hour, you’ll have a golden, aromatic loaf ready to slice and enjoy. The flavors develop even more after a day, so feel free to make this bread ahead of time!

Storage Options

This Lemon Blueberry Bread is easy to store and keeps well.

Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. This keeps it moist without needing refrigeration.
Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and store it in the fridge for up to a week. This bread is delicious chilled or at room temperature.
Freezer: You can freeze individual slices or the whole loaf. Wrap tightly in plastic wrap, then place in a freezer bag. Thaw at room temperature or microwave individual slices for a quick snack. It’ll keep for up to 3 months in the freezer.

Variations and Substitutions

This Lemon Blueberry Bread is wonderfully versatile. Here are some ways to customize it to suit your taste:

Lemon Poppy Seed Blueberry Bread: Add a tablespoon of poppy seeds to the batter for extra texture and a hint of nuttiness.
Mixed Berry Bread: Swap out half of the blueberries for raspberries, blackberries, or strawberries to create a mixed berry version. The mix of berries adds complexity and flavor.
Lemon-Glazed Bread: For an extra burst of lemon flavor, make a glaze with powdered sugar and lemon juice and drizzle it over the top of the cooled bread. This gives it a sweet, tangy finish.
Almond Blueberry Bread: Add ½ teaspoon of almond extract to the batter and sprinkle sliced almonds on top before baking. Almond and blueberry are a match made in heaven.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend. Just be sure it’s one designed for 1:1 substitution, as this will ensure the texture stays soft and moist.

Conclousion

With these simple tips and variations, you’ll have a Lemon Blueberry Bread that’s perfect for any occasion. Enjoy a slice with a cup of tea or coffee, or serve it as a delightful brunch treat – it’s sure to be a hit!