Lemon Blueberry Bread: Moist, Zesty Baking Bliss!

Tired of bland, dry quick breads that disappoint after all your baking efforts? You’re not alone! This Lemon Blueberry Bread recipe delivers the perfect balance of tangy citrus and sweet berries in every moist, tender bite. As a home baker who’s tested dozens of quick bread recipes for GusRecipes, I’ve perfected this lemon blueberry combination to ensure you get that bakery-quality result right in your own kitchen.

Hi, I’m Emma, the heart behind GusRecipes! My love affair with lemon blueberry bread began during my weekend baking sessions with my grandmother. She taught me that the secret to truly spectacular quick breads isn’t complicated techniques but quality ingredients and attention to detail. This recipe captures that wisdom in every slice bright lemon zest, juicy blueberries, and a tender crumb that stays moist for days (if it lasts that long!).

In this guide, I’ll walk you through selecting the juiciest lemons and plumpest blueberries, share my fool-proof mixing technique, and reveal the baking secrets that guarantee perfect results every time. Plus, I’ll cover storage tips, flavor variations, and troubleshooting advice for any baking challenges.

Why This Lemon Blueberry Bread Recipe Works

● Uses everyday pantry ingredients you likely have on hand
● Requires just 15 minutes of prep time before baking
● Perfect for breakfast, afternoon tea, or dessert
● Stays moist for days thanks to the special yogurt addition
● Achieves the ideal balance of tart lemon and sweet blueberries
● Works equally well with fresh or frozen blueberries

Choosing the Right Ingredients for Lemon Blueberry Bread

Best Lemons for Zesty Flavor

For this lemon blueberry bread, Meyer lemons offer a sweeter, more fragrant flavor profile, but standard lemons work beautifully too. Look for fruits that feel heavy for their size with bright, unwaxed skin for maximum zest yield. One medium-large lemon typically provides the perfect amount of zest and juice for this recipe.

Blueberry Selection Tips

While fresh blueberries create picture-perfect bread, frozen blueberries are an excellent year-round option. If using fresh, select plump, firm berries with a dusty blue color. For frozen berries, don’t thaw them before mixing fold them in while still frozen to prevent color bleeding throughout your batter.

Flour Considerations

All-purpose flour creates the perfect structure, but you can substitute up to half with whole wheat pastry flour for added nutrition without sacrificing texture. For a gluten-free version, use a 1:1 baking blend that contains xanthan gum for proper structure.

Ingredients & Prep for Lemon Blueberry Bread

Wet Ingredients Essentials:

• 2 large eggs, room temperature
• 1 cup granulated sugar
• ½ cup vegetable oil
• ½ cup Greek yogurt or sour cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest (from 1-2 lemons)

Dry Ingredients Base:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Berry Additions:

• 1½ cups fresh or frozen blueberries
• 1 tablespoon flour (for coating berries)

Optional Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Step-by-Step Lemon Blueberry Bread Instructions

Pre-Baking Lemon Blueberry Bread Prep

1. Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
2. Zest and juice your lemons before beginning the mixing process.
3. Toss blueberries with 1 tablespoon of flour in a small bowl (this prevents them from sinking during baking).
4. Bring eggs and dairy ingredients to room temperature for better incorporation.

Mixing Your Lemon Blueberry Bread Batter

1. In a large bowl, whisk together sugar, eggs, oil, yogurt, lemon juice, and vanilla until smooth.
2. In a separate bowl, combine flour, baking powder, and salt.
3. Gradually add dry ingredients to wet ingredients, stirring just until combined (overmixing develops gluten, resulting in tough bread).
4. Gently fold in lemon zest and then the flour-coated blueberries.

Baking Your Lemon Blueberry Bread

1. Pour batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
3. If the top browns too quickly, tent with aluminum foil after 35-40 minutes.

Cooling and Glazing Lemon Blueberry Bread

1. Allow bread to cool in the pan for 15 minutes.
2. Use parchment paper overhang to lift bread out onto a wire rack.
3. Cool completely before adding optional glaze (whisk powdered sugar with lemon juice until smooth, then drizzle over bread).
4. Let glaze set for 15-20 minutes before slicing.

Pro Tips for Perfect Lemon Blueberry Bread

Preventing Dry Lemon Blueberry Bread

• Measure flour correctly by spooning into measuring cups and leveling off (don’t scoop directly with measuring cup)
• Don’t overmix the batter once flour is added
• Use full-fat yogurt or sour cream for maximum moisture
• Remove from oven as soon as it tests done even slightly underbaked is better than overbaked

Tool Recommendations for Lemon Blueberry Bread

• Microplane zester for maximum lemon zest extraction
• Light-colored metal loaf pan for even baking
• Oven thermometer to verify temperature accuracy
• Toothpicks or cake tester for checking doneness

Storage & Freezing Lemon Blueberry Bread

• Store unglazed bread at room temperature, wrapped tightly, for up to 3 days
• Refrigerate glazed bread for up to 5 days
• Freeze whole loaf or individual slices, tightly wrapped, for up to 3 months
• Thaw overnight in the refrigerator or at room temperature for a few hours

Looking for more delicious quick bread inspiration? Check out our Pinterest collection where we share dozens of tested and perfected baking recipes!

Lemon Blueberry Bread Flavor Variations

Citrus Swaps for Lemon Blueberry Bread

• Orange Blueberry: Substitute orange zest and juice for a sweeter citrus note
• Lime Blueberry: Use lime zest and juice for a more tropical flavor profile
• Mixed Citrus: Combine lemon with lime or orange for complexity

Dietary Adaptations for Lemon Blueberry Bread

• Dairy-Free: Use coconut yogurt instead of Greek yogurt
• Sugar Alternatives: Replace granulated sugar with coconut sugar or a monk fruit/erythritol blend
• Gluten-Free: Substitute a quality 1:1 gluten-free flour blend with xanthan gum

Berry Alternatives for Lemon Blueberry Bread

Serving Suggestions for Lemon Blueberry Bread

Breakfast & Brunch Pairings

• Serve slightly warm with salted butter or cream cheese
• Pair with fresh fruit and Greek yogurt for a complete morning meal
• Accompany with hot coffee or tea for weekend brunch

Dessert Transformations

• Top warm slices with vanilla ice cream and additional fresh berries
• Create a bread pudding by cubing day-old bread and baking with custard
• Layer toasted slices with whipped mascarpone for an elegant dessert

Beverage Companions

• Earl Grey or English Breakfast tea enhances the lemon notes
• Cold brew coffee balances the sweetness
• Sparkling water with lemon slices refreshes the palate

Lemon Blueberry Bread FAQs

Can I make this lemon blueberry bread with frozen blueberries?
Absolutely! Don’t thaw them first add them to the batter while still frozen. This prevents the color from bleeding throughout your bread. You may need to add 5-7 minutes to the baking time.

Why did my blueberries sink to the bottom of the bread?
Coating blueberries in flour before adding them to the batter helps prevent sinking. Also, ensure your batter isn’t too thin—it should be thick enough to suspend the berries.

How can I get more lemon flavor in my lemon blueberry bread?
For extra lemon intensity, add ¼ teaspoon of lemon extract or fold in candied lemon peel. You can also brush the warm bread with a lemon syrup (¼ cup lemon juice + ¼ cup sugar, heated until dissolved) before adding the glaze.

Can I make this recipe as muffins instead of a loaf?
Yes! The batter makes about 12 muffins. Bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Conclusion

This Lemon Blueberry Bread brings together bright citrus notes and juicy berries in a tender, moist loaf that’s perfect for any occasion. The beauty of this recipe lies in its simplicity basic ingredients transformed into something truly special through careful mixing and baking.

Whether you’re a seasoned baker or just starting out, this foolproof recipe delivers consistent results that will have everyone asking for seconds. The perfect balance of sweet and tart makes it ideal for breakfast, snacking, or dessert.

Ready to start baking? Grab those lemons and blueberries and create this delicious quick bread today! And don’t forget to share your results with us on social media join thousands of home bakers who’ve made this recipe a family favorite!

For more delicious baking inspiration, explore our collection of quick breads, muffins, and seasonal treats. Your next baking adventure awaits!

Lemon Blueberry Bread: Moist, Zesty Baking Bliss!

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• Author: Emma Emma
• Total Time: 1 hr 10 mins
• Yield: 1 loaf (10 slices) 1x
• Diet: Vegetarian

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Description

A soft, moist lemon blueberry bread bursting with fresh citrus flavor and juicy blueberries, finished with a tangy lemon glaze  perfect for spring mornings or afternoon tea.

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Ingredients

Scale 1x2x3x

**For the Bread:**

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup milk or buttermilk

2 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

1 1/4 cups fresh or frozen blueberries (tossed in 1 tbsp flour)

**For the Lemon Glaze:**

1/2 cup powdered sugar

1–2 tbsp fresh lemon juice

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream together butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each.

5. Stir in milk, lemon juice, lemon zest, and vanilla.

6. Gradually add dry ingredients to wet ingredients until just combined.

7. Fold in the blueberries gently.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

11. Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over cooled bread.

Notes

For extra lemon flavor, brush the warm loaf with a bit of lemon syrup before glazing.

Use frozen blueberries straight from the freezer to prevent streaking.

Store leftovers in an airtight container for up to 3 days or refrigerate for a week.

• Prep Time: 15 mins
• Cook Time: 55 mins
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 24g
• Sodium: 190mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg

Keywords: lemon blueberry bread, lemon loaf, blueberry lemon cake, citrus bread