Lemon Blueberry Bread Recipe – Easy Homemade Summer Dessert

Posted on August 12, 2025

The first bite of this lemon blueberry bread is like a burst of sunshine—bright, tangy, and just sweet enough to make you close your eyes and sigh. You know that feeling when you’re standing in your kitchen, the summer breeze wafting in, and the scent of fresh lemons and warm berries fills the air? That’s exactly what this recipe brings to your table.

Honestly, I stumbled upon the magic of lemon blueberry bread one summer when my neighbor dropped off a giant basket of blueberries from her backyard. After a quick fridge raid, I found lemons and thought, “Why not?” Four test bakes later (and a very happy family), this easy lemon blueberry bread recipe became a staple in our house. It’s the kind of summer dessert that’s simple enough for a weekday snack but special enough to show off at brunch or a picnic.

There’s something about the tender crumb, juicy berries, and zesty lemon glaze that’s both comforting and totally refreshing. It’s perfect for anyone who loves bright flavors but doesn’t want to spend hours in a hot kitchen. If you’re looking for a crowd-pleasing, no-fuss recipe that gives you bakery vibes without the price tag, this lemon blueberry bread is your new best friend. I’ve tested this recipe a dozen times—adjusting the lemon juice, swapping in Greek yogurt, and even trying it with gluten-free flour—so you can trust it’s a winner every time. Whether you’re baking for picky kids, health-conscious guests, or just yourself (no judgment!), this loaf has something for everyone.

Why You’ll Love This Lemon Blueberry Bread Recipe

Let’s be real—there are a million lemon blueberry bread recipes out there, but this one has some serious bragging rights. After dozens of loaves and a few baking mishaps (don’t ask about the time I forgot the baking powder), I can safely say this version is the one I always come back to. Here’s why:

Quick & Easy: Mix, pour, and bake—all in under an hour. Perfect for those spontaneous summer cravings or last-minute guests.
Simple Ingredients: Nothing fancy. If you’ve got lemons, blueberries, and basic baking staples, you’re halfway there.
Perfect for Any Occasion: This bread shines at brunch, picnics, afternoon tea, or even as a “just because” treat. It’s versatile, like your favorite summer dress.
Crowd-Pleaser: Kids, adults, and even those “I don’t like fruit in my bread” skeptics rave about it. Trust me—my picky uncle went back for thirds.
Unbelievably Delicious: The tender, moist crumb and pockets of juicy berries are totally irresistible. Add that zesty lemon glaze, and you’re in dessert heaven.

What sets this lemon blueberry bread apart? It’s the balance of flavors and the secret touch of Greek yogurt for unbelievable moisture—no dry slices here. I also toss the blueberries in a little flour before folding them in, which keeps them from sinking to the bottom (a trick I picked up after a few soggy-bottomed loaves). The lemon zest goes straight into the batter and the glaze, so you get that fresh, tangy punch in every bite.

This isn’t just bread—it’s your summer comfort food, minus the guilt. It’s the kind of treat that makes you linger at the table, savoring every crumb, maybe even sneaking a second slice. Whether you’re baking to impress or just want a taste of sunshine, this lemon blueberry bread delivers every time.

Ingredients Needed for Lemon Blueberry Bread

This lemon blueberry bread recipe is all about simple, honest ingredients coming together to create something special. Most of these are pantry staples—or easy to grab at the store. Here’s what you’ll need:

All-Purpose Flour (2 cups / 250g) – The foundation for a tender loaf. I’ve used King Arthur and Gold Medal with great results.
Baking Powder (2 tsp / 8g) – Gives the bread its rise. Double-check your baking powder isn’t expired—learned that the hard way.
Salt (1/2 tsp / 3g) – Balances the sweetness and brightens the lemon flavor.
Granulated Sugar (1 cup / 200g) – Sweetens without overpowering. I sometimes swap in half coconut sugar for a hint of caramel.
Unsalted Butter (1/2 cup / 115g, softened) – Adds richness and keeps the crumb tender. Melted coconut oil works great for a dairy-free option.
Large Eggs (2, room temperature) – For structure and moisture. Room temp eggs blend more smoothly.
Greek Yogurt (1/2 cup / 120g, plain or vanilla) – Makes the bread super moist and adds a subtle tang. Sour cream or dairy-free yogurt also work.
Lemons (2, zest and juice) – You’ll use the zest for the batter and the juice for both batter and glaze. Choose organic if possible.
Vanilla Extract (1 tsp / 5ml) – For warmth and depth. Real vanilla makes a difference, but use what you have.
Fresh Blueberries (1 cup / 150g) – Washed and dried. Frozen berries work in a pinch—don’t thaw them before using.
All-Purpose Flour (1 tbsp / 8g, for tossing the berries) – Helps prevent the blueberries from sinking.
Powdered Sugar (1 cup / 120g, for glaze) – For that classic sweet-tart finish.
Lemon Juice (2-3 tbsp / 30-45ml, for glaze) – Adjust to taste for your perfect level of zing.

Ingredient Tips & Shortcuts:

If blueberries aren’t in season, frozen works—just don’t thaw to avoid blue streaks.
For gluten-free, swap in a 1:1 gluten-free flour blend (I like Bob’s Red Mill).
Swap Greek yogurt for regular yogurt or even applesauce for a lower-fat version.
No lemons? Limes bring a playful twist, too.
If you want a little crunch, add a handful of chopped walnuts or almonds to the batter.

Honestly, don’t sweat substitutions—this bread is forgiving. I’ve made it with everything from coconut oil to dairy-free yogurt, and it still turns out delicious every time.

Equipment Needed

You don’t need a fancy kitchen to whip up this lemon blueberry bread. Here’s what I use every time:

9×5-inch Loaf Pan – Standard size. If you have an 8×4 pan, bake a few minutes longer and check for doneness.
Mixing Bowls – One large, one small for tossing the blueberries (sometimes I just use a cereal bowl—no shame).
Measuring Cups & Spoons – Accurate measurements mean a better loaf. Digital scales are awesome for flour, but a scoop-and-level method works.
Hand Mixer or Stand Mixer – Speeds up creaming the butter and sugar, but you can use a sturdy whisk and elbow grease in a pinch.
Spatula – For scraping every last bit of batter from the bowl (and for sneaky taste tests).
Microplane or Zester – For getting all that fragrant lemon zest. A basic box grater works if you don’t have a zester.
Wire Rack – Helps the bread cool evenly. If not, just prop the bread up on two spatulas.
Parchment Paper – Optional, but lining your loaf pan makes it a breeze to lift out the bread (and no stuck bottoms!).

If you’re just starting out, don’t buy everything at once—borrow or improvise where you can. My first few loaves were made with thrifted pans and a hand-me-down whisk. Just keep your tools clean and dry, especially that loaf pan, so your bread doesn’t stick or pick up off flavors over time.

Preparation Method

Prep Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line with parchment paper, leaving a little overhang.
Mix Dry Ingredients:
In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons (8g) baking powder, and 1/2 teaspoon (3g) salt. Set aside.
Cream Butter and Sugar:
In another large bowl, beat 1/2 cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar. Use a hand mixer on medium speed for about 2-3 minutes, until light and fluffy. If mixing by hand, give it some muscle—it should look pale and a little airy.
Add Eggs, Yogurt, Lemon, and Vanilla:
Beat in 2 large eggs, one at a time, scraping down the bowl as needed. Stir in 1/2 cup (120g) Greek yogurt, the zest of 2 lemons, juice from 1 lemon (about 2 tablespoons/30ml), and 1 teaspoon (5ml) vanilla extract. The mixture might look a bit curdled—don’t panic, it’ll smooth out with the flour.
Combine Wet and Dry:
Add the dry mixture to the wet, mixing gently with a spatula. Stir until just combined—don’t overmix, or your bread could turn out tough. A few streaks of flour are okay.
Prepare Blueberries:
In a small bowl, toss 1 cup (150g) blueberries with 1 tablespoon (8g) flour. This keeps them from sinking to the bottom. Gently fold the coated blueberries into the batter.
Bake:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil around the 40-minute mark.
Cool:
Let the bread cool in the pan for 10-15 minutes, then run a knife around the edges and lift out (thanks, parchment!). Cool completely on a wire rack before glazing—trust me, or the glaze will melt right off.
Make the Glaze:
In a small bowl, whisk 1 cup (120g) powdered sugar with 2-3 tablespoons (30-45ml) lemon juice until smooth and pourable. Adjust lemon juice for your preferred zing level.
Glaze and Serve:
Drizzle the glaze over your cooled bread. Let it set for 10 minutes (if you can wait!) before slicing. Enjoy with coffee, tea, or just as it is.

Troubleshooting: If your bread sinks in the middle, it might be underbaked or your baking powder could be old. Dry bread? Measure flour carefully or try a touch more yogurt next time. Blueberries all at the bottom? Tossing them in flour really is worth the extra step.

I always save the end slice for myself—the edges get slightly caramelized and packed with flavor. Don’t skip the glaze; it brings everything together!

Cooking Tips & Techniques

Room Temperature Ingredients: Butter, eggs, and yogurt blend better and create a smoother batter if they’re not straight from the fridge. If you forget, a quick warm-water bath for eggs works wonders.
Don’t Overmix: Stir just until the flour disappears—overmixing makes for a dense loaf. I learned this the hard way after a few rubbery bread disasters.
Flour Your Berries: Tossing blueberries in flour keeps them evenly distributed. Skip this, and you’ll probably end up with a soggy bottom (been there!).
Check for Doneness: Ovens vary. Start checking at 50 minutes—insert a toothpick in the center. Moist crumbs are good, but wet batter means it needs more time.
Glaze Wisely: Only glaze after the bread cools completely, or it’ll melt and run off. If the glaze is too thick, add a drop more lemon juice; too thin, add more powdered sugar.
Batch Baking: This recipe doubles well. Bake two loaves and freeze one for later—you’ll thank yourself!
Time-Saving: While the bread bakes, clean up your workspace and prep your glaze. Multitasking means less mess and more relaxation when it’s time to eat.

After a few failed loaves (one was basically lemon-blueberry pudding), I learned the value of patience and gentle mixing. Trust your senses—if it smells heavenly and the top is golden, you’re probably on the right track. And if all else fails, a drizzle of extra glaze can hide a multitude of sins!

Variations & Adaptations

Gluten-Free: Use a 1:1 gluten-free flour blend. The bread turns out just as moist and flavorful—I’ve made it for celiac friends with rave reviews.
Dairy-Free: Swap the butter for melted coconut oil and use a dairy-free yogurt (like coconut or almond). The coconut oil gives a subtle tropical note—so good in summer!
Berry Swap: Out of blueberries? Raspberries or chopped strawberries work beautifully. Blackberries add a fun twist, too.
Nutty Crunch: Fold in 1/2 cup (60g) chopped walnuts or pecans for texture. My sister loves it with a walnut topping.
Mini Loaves or Muffins: Instead of a single loaf, divide the batter among mini loaf pans or muffin tins. Bake muffins for 22-25 minutes—great for grab-and-go snacks.
Less Sugar: Cut the sugar in the bread to 3/4 cup (150g) for a lighter, breakfast-friendly loaf. It still tastes amazing, especially with the sweet-tart glaze.

I sometimes add a pinch of cardamom or a dash of almond extract for a unique flavor twist—my family loves it! If you’re baking for allergies, be sure to check all your labels, especially for gluten or dairy. This recipe is flexible—don’t be afraid to make it your own.

Serving & Storage Suggestions

This lemon blueberry bread is best served at room temperature or slightly warm. I love it with a cup of iced tea on the porch, but honestly, it pairs with just about anything—coffee, lemonade, or a scoop of vanilla ice cream for dessert.

Presentation: Slice thickly and drizzle with extra glaze. Garnish with fresh berries and a sprinkle of lemon zest for a Pinterest-worthy look.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days (the flavor gets even better as it sits!).
Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temp.
Reheating: Warm slices briefly in the microwave (about 10 seconds) or toast them lightly for a crisp edge.

Pro tip: The glaze absorbs a bit as the loaf sits, making every bite extra moist by day two. If you have the patience, try saving a slice for tomorrow!

Nutritional Information & Benefits

This lemon blueberry bread recipe is lighter than your average bakery loaf, thanks to Greek yogurt and fresh fruit. Each slice (based on 10 slices per loaf) is estimated to have:

Calories: About 210
Protein: 4g
Fat: 8g
Carbohydrates: 31g
Fiber: 1g
Sugar: 17g

Health Benefits: Blueberries are loaded with antioxidants and vitamin C, while lemons add more vitamin C and refreshing flavor. Greek yogurt brings extra protein and a creamy texture. If you’re gluten or dairy sensitive, simple swaps make this loaf accessible.

Allergens include wheat, dairy, and eggs (but see the variations for swaps!). I love knowing I can enjoy a sweet treat that’s also got a little nutritional boost—makes those second slices totally guilt-free in my book.

Conclusion

If you’re looking for a lemon blueberry bread recipe that’s equal parts easy, delicious, and full of summer vibes, this is the one. It’s bright, moist, and so simple to pull together—you’ll wonder how you ever lived without it. The best part? You can tweak it to fit your mood, season, or pantry stash.

I love sharing this loaf at family gatherings, but honestly, I make it just for myself more often than not. There’s something about that citrusy aroma and the juicy burst of blueberries that makes any day feel special. Try it your way—switch up the berries, make it gluten-free, or double the glaze if you’re feeling extra.

Ready to bake? Let me know your favorite version in the comments—do you go classic, or do you like a twist? Share this recipe with friends, pin it for later, and tag me if you post your lemon blueberry bread creations. Here’s to more bright, happy baking adventures!

FAQs About Lemon Blueberry Bread Recipe

Can I use frozen blueberries instead of fresh?

Absolutely! Use them straight from the freezer—don’t thaw, or they’ll bleed color into the batter. Toss with flour before folding in.

How do I prevent my bread from getting soggy at the bottom?

Toss your blueberries in a tablespoon of flour before adding to the batter. This helps keep them suspended and prevents sogginess.

What’s the best way to store lemon blueberry bread?

Keep it in an airtight container at room temp for up to 3 days, or in the fridge for up to 5. For longer storage, freeze in slices wrapped well.

Can I make this recipe gluten-free?

Yes! Just use a 1:1 gluten-free flour blend. The bread stays moist and delicious—no one will know the difference.

Why did my bread sink in the middle?

This usually means it was underbaked or had too much liquid. Check your oven temp and bake until a toothpick comes out clean from the center.

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