Lemon Blueberry Bread

This lemon blueberry bread is moist, tender, and bursting with juicy berries. Drizzle the loaf with a simple glaze for an extra pop of lemon flavor.

Lemon blueberry bread

This lemon blueberry bread recipe is one of my favorite ways to use the blueberries we pick in Michigan every summer. These sweet, bursty berries are so tasty that we eat most of them plain, but I always try to save enough for a loaf of this delicious quick bread too. It’s moist, tender, and loaded with berries, and plenty of lemon zest gives it a pop of bright flavor.

Enjoyed alongside a cup of coffee or tea, a slice of this lemon blueberry bread is the perfect light breakfast. For a sweeter treat, drizzle it with a simple lemon glaze and call it dessert.

Lemon blueberry bread recipe ingredients

Lemon Blueberry Bread Ingredients

Here’s what you’ll need to make this lemon blueberry bread:

  • Blueberries, of course! If you don’t have fresh blueberries on hand, frozen blueberries work too. No need to thaw before folding them into the batter.
  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Baking powder and eggs – They help the bread puff up as it bakes.
  • Cane sugar – For sweetness.
  • Whole milk Greek yogurt – Ever used sour cream in muffins, cakes, or quick breads? The Greek yogurt plays a similar role here, making this loaf super moist and adding a nice tangy flavor.
  • Extra-virgin olive oil – For richness. I love the fruitiness it adds to this recipe, but if you’d prefer to use a neutral oil instead, by all means, do!
  • Lemon zest – It adds bright lemon flavor.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Don’t forget the glaze!

For an extra-lemony loaf, add a lemon glaze on top. It’s easy to make with just two ingredients: powdered sugar and fresh lemon juice.

Lemon zest and cane sugar in bowl with fork

How to Make Lemon Blueberry Bread

Like any good quick bread recipe, this lemon blueberry bread is super easy to make—no stand mixer or other special equipment required! Here’s how it goes:

First, make the batter. Whisk together the dry ingredients in a medium bowl.

Hand massaging zest into sugar

In a large bowl, place the cane sugar and lemon zest. Use your fingers to massage the zest into the sugar. This step helps it release its fragrant oils into the batter.

Add the remaining wet ingredients to the zest mixture, and whisk to combine.

Folding blueberries into quick bread batter

Then, add the dry ingredients to the wet ingredients, and mix until just combined.

Lemon blueberry bread batter in mixing bowl

Fold in the blueberries. The batter will be thick!

Next, bake the lemon blueberry bread. Pour the batter into a greased loaf pan, and use a spatula to smooth the top.

Transfer to a 350°F oven, and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Drizzling lemon glaze over blueberry bread

Let the blueberry lemon bread cool completely in the pan. Yes, it’s tough to wait, but the cooled loaf will have a moister texture and stronger lemon flavor. Plus, you don’t want to add the glaze until the bread has cooled to room temperature anyway. If the bread is still warm, the glaze will melt.

Finally, slice and enjoy. I hope you love this flavorful quick bread!

Sliced lemon blueberry bread on cutting board

Lemon Blueberry Bread Recipe 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.

Lemon blueberry bread recipe

More Favorite Easy Baking Recipes

If you love this lemon blueberry bread, try one of these easy baking recipes next:

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Lemon Blueberry Bread

rate this recipe:
4.99 from 87 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 8
This blueberry lemon loaf is busting with berries and bright lemon flavor! Enjoy it plain for breakfast with a cup of coffee or tea, or top it with the simple lemon glaze for a sweeter treat.




  • Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • 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.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.
  • 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.
  • Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.


4.99 from 87 votes (71 ratings without comment)

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Rate this recipe (after making it)

  1. Jamie

    5 stars
    great texture, just delicious and perfectly balanced.
    thank you so much jeanine!!! we love SO MANY of your recipes, sweet and savory from both your blog/first two cookbooks.

  2. Jeri

    5 stars
    Wow! This was delicious! Fantastic, easy recipe. Thank you for sharing. (I did add a bit of lemon juice from the lemon I zested per receipt, because, why not? ;).

  3. Jill Lewis

    Can this bread be made as muffins?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jill, I haven’t tried this, so I can’t totally guarantee the results, but I think it would work! I would bake muffins at 400°F and start checking them after 15 minutes.

  4. Celeste

    5 stars
    Delicious!!! Thank You for sharing 🩷

  5. Pat

    5 stars
    This was really good and moist. A keeper.

    • Jeanine Donofrio

      Hi Pat, I’m so glad you loved it!

  6. Pat

    5 stars
    This was really good and moist. A keeper.

  7. Finn

    5 stars
    The texture was a bit different than a typical loaf, but it was very good. Excellent with butter or margarine. Not too sweet. I also added white chocolate chunks and the lemon glaze. I washed my frozen blueberries thoroughly before adding them to preserve the creamy yellow colour of the loaf.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you enjoyed it, Finn!

  8. Caroline C

    5 stars
    This recipe was super easy and delicious! I got was super moist and not overly sweet. I used a combination of fresh and frozen blueberries and I love the way it looked and tasted.

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. Marie

    Is there a substitute for the yogurt? I want to make this now but only have 2% milk! I LOVE Love and Lemons recipies!

  10. Carolynn

    5 stars
    Wow wow wow. This is great. I searched lemon blueberry loaves and chose this one because it absolutely was the best looking one. After making this super easy recipe, I found not only did it look just like the picture but it was amazing to eat. So lemony and, blueberries galore. I will make this again again

    • Jeanine Donofrio

      Hi Carolynn, I’m glad it turned out so well!

  11. Mona

    5 stars
    The best recipe ever! Easy and so tasty. I used canola oil (not paying attention to using olive oil) and added about a tablespoon of lemon juice to the mix too. I’ve used different recipes in the past but this one surpasses them all. Lucky for me, I just picked 4 pounds of blueberries from a local farm. Thank you!

    • Jeanine Donofrio

      Hi Mona, I’m so glad you loved the recipe!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.