If you love the fresh, sunny flavor of lemon and the juicy pop of blueberries, this Lemon Blueberry Bread is about to become your new go-to treat. It’s incredibly moist, perfectly tender, and topped with a tangy lemon glaze that soaks right into the loaf for the ultimate sweet-tart finish.
Enjoy it for breakfast, brunch, dessert—or anytime you want something homemade and irresistibly delicious!
⭐ Why You’ll Love This Lemon Blueberry Bread
- Moist and tender thanks to yogurt or sour cream
- Bright lemon flavor in every bite
- Packed with blueberries (fresh or frozen!)
- Easy one-bowl batter + simple glaze
- Freezer-friendly and perfect for gifting
🧈 Ingredients
For the Bread
- 1 ½ cups all-purpose flour
- 1 tbsp all-purpose flour (to coat berries)
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
For the Lemon Glaze / Syrup
- 2–3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
👩🍳 Instructions
1. Prep the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease the bottom and sides of a loaf pan.
2. Mix the Dry Ingredients
In a bowl, sift together:
- Flour
- Baking powder
- Salt
Set aside.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk together:
- Eggs
- Sugar
- Yogurt or sour cream
- Vanilla
- Vegetable oil
- Lemon zest
Mix until smooth and creamy.
4. Add the Dry Ingredients
Slowly add the dry mixture into the wet mixture, stirring until just combined.
5. Prepare the Blueberries
In a separate small bowl:
- Toss blueberries with 1 tbsp flour
(This keeps them from sinking!)
Fold blueberries gently into the batter.
6. Bake
- Pour batter into your prepared loaf pan.
- Bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a cooling rack.
🍋 7. Make the Lemon Syrup
In a small saucepan over low heat:
- Add lemon juice and confectioner’s sugar.
- Stir until dissolved.
- Let simmer for 3 minutes.
🍋✨ 8. Glaze the Bread
- Use a toothpick to poke holes all over the warm loaf—top and sides.
- Brush the lemon syrup over the entire loaf using a pastry brush.
- Let it set for 15 minutes before slicing.
😋 Enjoy!
Slice thick pieces and serve warm or at room temperature. This bread stays wonderfully moist for days and tastes even better the next morning!
💡 Tips for Perfect Lemon Blueberry Bread
- Use room-temperature eggs for the best texture.
- Don’t overmix—that keeps the bread tender.
- Frozen blueberries? Don’t thaw them; add straight from the freezer.
- Want extra lemon punch? Add ½ tsp lemon extract or more zest.
- Freezer-friendly: Wrap slices tightly and freeze for up to 3 months.
