Lemon Blueberry Bread Recipe

There’s something unmistakably comforting about the aroma of freshly baked bread wafting through the kitchen—especially when that bread is infused with bright lemon zest and bursting with juicy blueberries.

I created this lemon blueberry bread recipe during a season when I was craving something fresh, sweet, and lightly tangy. It’s the kind of loaf that makes you pause, take a slow bite, and smile.

It started as a weekend experiment—something to bake for a friend’s brunch—and it quickly became a staple in my kitchen. Now, every spring and summer, I make this bread again and again.

It’s perfect with a hot cup of tea or as a sweet breakfast loaf. But the real reason people keep asking for it? That zippy lemon glaze, the moist crumb, and the juicy blueberries that burst in every bite.

If you’re looking for a recipe that balances freshness, sweetness, and simplicity—keep reading.

Why I Love This Recipe

There are quick breads, and then there’s lemon blueberry bread.

What makes this one stand out is the balance. Too often, lemon loaves can be dry or overwhelmingly tangy. But here, we fold juicy blueberries into a soft, buttery base that’s kissed with just the right amount of lemon. It’s subtly sweet, with the zest of citrus dancing on your tongue in every slice.

The addition of sour cream ensures this bread stays incredibly moist for days. And the lemon glaze? It’s not just decorative—it’s the finishing touch that ties everything together, giving the bread a bright pop that makes it completely irresistible.

This recipe is also endlessly flexible. You can make it in advance, freeze it, double the batch, or even bake it into mini loaves for gifts.

Whether it’s a brunch centerpiece, an afternoon snack, or a sweet slice for dessert, this lemon blueberry bread fits effortlessly into your routine.

Ingredients for Lemon Blueberry Bread

To make the most flavorful and moist lemon blueberry bread, you’ll need the following ingredients. These are pantry-friendly staples, but it’s worth using high-quality produce (especially the lemons and blueberries) to let their freshness shine.

All-purpose flour – The structure of the bread. Measure it properly by spooning and leveling, not scooping.

Baking powder and baking soda – A combination of both helps create the perfect lift without making the bread overly dense.

Salt – Just a pinch balances out the sweetness and enhances the lemon flavor.

Unsalted butter – Softened, not melted. It adds richness and depth. Make sure it’s at room temperature so it creams properly with the sugar.

Granulated sugar – This sweetens the loaf, but also helps give the crust a golden finish.

Eggs – Use large eggs at room temperature. They provide structure and richness.

Lemon zest and lemon juice – This is where the citrus flavor comes from. Use fresh lemons and zest them just before mixing.

Vanilla extract – Adds warmth and rounds out the flavors.

Sour cream – Keeps the loaf incredibly moist. You can substitute with Greek yogurt if needed.

Fresh blueberries – Toss them in flour before folding them in to prevent sinking.

Powdered sugar – For the glaze, sift it first for a smooth finish.

This combination of ingredients results in a balanced, soft, and luscious loaf that’s perfect for almost any occasion.

How Much Time Will You Need?

This lemon blueberry bread recipe is easy to make but does require a bit of patience during baking and cooling.

• Prep time: 15 minutes
• Bake time: 50 to 60 minutes
• Cooling + Glazing time: 30 minutes

From start to finish, expect to spend around 1 hour and 45 minutes. That includes letting the loaf cool before glazing.

It’s worth the wait—promise.

How to Make This Lemon Blueberry Bread

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang for easy lifting later.

Set aside.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• 1 ¾ cups of all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Set this aside. You’ll use it shortly.

Step 3: Cream Butter and Sugar

In a large bowl, beat ½ cup softened unsalted butter and 1 cup granulated sugar using a hand mixer or stand mixer on medium-high speed for 2–3 minutes.

The mixture should be light, fluffy, and pale yellow. This step adds air, which helps the bread rise beautifully.

Step 4: Add Eggs, Lemon, and Vanilla

To the creamed mixture, add:

• 2 large eggs, one at a time
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Mix until just combined. Don’t overbeat.

Step 5: Mix in Sour Cream

Add ½ cup sour cream and beat until smooth and creamy.

This will create a thick, rich batter base that holds the blueberries well.

Step 6: Fold in the Dry Ingredients

Add the dry ingredients in two additions, mixing just until no flour streaks remain. Don’t overmix, or your bread may turn out dense.

Step 7: Prepare and Fold in Blueberries

In a small bowl, toss 1 cup fresh blueberries with 1 tablespoon flour. This light coating prevents them from sinking during baking.

Gently fold the floured blueberries into the batter using a spatula.

Step 8: Bake

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

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

If the top starts browning too quickly, tent it loosely with foil around the 40-minute mark.

Step 9: Cool and Glaze

Let the bread cool in the pan for 15 minutes, then lift it out and transfer it to a wire rack to cool completely.

For the glaze, mix:

• ¾ cup powdered sugar
• 1 to 2 tablespoons lemon juice

Drizzle the glaze over the cooled bread and let it set for about 10 minutes before slicing.

Substitutions

• Greek Yogurt instead of Sour Cream: Use the same amount (½ cup). Choose full-fat for the best texture.
• Frozen Blueberries: You can use them, but do not thaw. Add them directly to the batter tossed in flour.
• Gluten-Free Flour: A good 1-to-1 baking flour substitute (like Bob’s Red Mill) will work well in place of regular flour.
• Lime instead of Lemon: It creates a tangier tropical twist, especially when paired with blackberries.
• Coconut Sugar: This works as a refined sugar substitute, though it will slightly darken the loaf and change the flavor profile.

Best Side Dishes for Lemon Blueberry Bread

While this loaf is perfectly delicious on its own, pairing it with the right side dish elevates your entire eating experience.

1. Vanilla Bean Greek Yogurt

The creaminess of vanilla yogurt contrasts beautifully with the tartness of the lemon. Top with a few extra berries for a complete breakfast.

2. Fresh Fruit Salad

A medley of strawberries, kiwi, grapes, and melon makes a bright and refreshing companion to this sweet loaf.

3. Iced Earl Grey Tea

The subtle bergamot flavor in Earl Grey enhances the citrus notes in the bread. Serve chilled with lemon wedges for a classy pairing.

Serving and Presentation Tips

The best way to present lemon blueberry bread is to let its natural colors and textures shine.

Once the glaze has set, slice the loaf using a serrated knife for clean cuts. Serve each slice slightly fanned out on a wooden board or ceramic platter—this highlights the golden crust and vibrant blueberry specks.

For brunch or special occasions, dust the top lightly with powdered sugar just before serving. Pair slices with a side of lemon curd, whipped mascarpone, or a dollop of Greek yogurt.

Want to go the extra mile? Garnish the platter with thin lemon slices, fresh blueberries, and a sprig of mint. It’s visually fresh and vibrant—just like the bread itself.

Tips and Tricks to Make This Recipe Even Better

Here’s how to take your lemon blueberry bread from good to bakery-worthy:

• Use room temperature ingredients. Cold eggs or butter can cause the batter to seize, affecting texture. Let everything sit out for about 30 minutes before starting.
• Zest before you juice. Always zest the lemon first—it’s almost impossible to zest an already-squeezed lemon.
• Toss blueberries in flour. This small step prevents the berries from sinking, ensuring even distribution throughout the loaf.
• Don’t overmix. Mix just until the dry ingredients disappear into the batter. Overmixing leads to tough, dense bread.
• Cool completely before glazing. If the loaf is even slightly warm, the glaze will slide off instead of setting on top.
• Double the glaze if you’re a lemon lover. Drizzle once, let it set, then drizzle again for an extra citrus punch.

Common Mistakes to Avoid

Avoid these common errors to ensure your lemon blueberry bread turns out perfect every time:

• Skipping the flour toss for blueberries. This leads to sunken berries and uneven bites.
• Using bottled lemon juice. Always use fresh lemon juice—it’s brighter, fresher, and far more flavorful.
• Overbaking. Even 5 extra minutes can dry out the loaf. Start checking at 50 minutes.
• Cutting too soon. If you slice while it’s still warm, it can crumble and ruin the presentation. Let it cool fully.
• Under-mixing the glaze. Sift your powdered sugar and whisk until smooth to avoid clumps.

How to Store It

Lemon blueberry bread stores beautifully, making it perfect for baking ahead or gifting.

At room temperature:
Wrap the cooled loaf tightly in plastic wrap or foil. It’ll stay fresh for up to 3 days.

In the fridge:
Store it in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving.

In the freezer:
Wrap the loaf (or individual slices) in plastic wrap, then again in foil or a freezer bag. It freezes well for up to 3 months. Thaw overnight in the fridge, then let come to room temp or warm gently in the oven.

Pro Tip: If freezing with glaze, allow the glaze to fully set before wrapping, or freeze without and glaze after thawing.

FAQ

Q1: Can I use frozen blueberries instead of fresh?
Yes. Use them straight from the freezer without thawing and toss in flour to prevent bleeding.

Q2: Can I make this recipe gluten-free?
Absolutely. Use a 1-to-1 gluten-free baking flour blend. Check that your baking powder is also gluten-free.

Q3: What can I use instead of sour cream?
Greek yogurt (full-fat) works beautifully and maintains the loaf’s moisture.

Q4: Why did my blueberries sink to the bottom?
You likely skipped tossing them in flour or overmixed the batter, which causes sinking.

Q5: Can I make this into muffins?
Yes! Divide the batter into muffin tins and bake at 350°F for about 18–22 minutes.

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