This Lemon Blueberry Bread is a burst of sunshine in every bite, combining zesty citrus with sweet, juicy berries. The moist, tender crumb is perfectly balanced by a golden, slightly crisp crust, making it irresistible. With just 15 minutes of prep and 45 minutes of baking, you’ll have a delightful treat that’s as easy to make as it is delicious. The bright lemon flavor dances with the natural sweetness of blueberries, creating a harmony that’s both refreshing and comforting. Whether enjoyed warm from the oven or as a midday snack, this bread is sure to brighten your day.
Each slice offers a delightful contrast of textures, from the soft, fluffy interior to the occasional pop of a fresh blueberry. The subtle tang of lemon glaze adds a glossy finish, enhancing the bread’s vibrant flavors. Perfect for breakfast, dessert, or a cozy afternoon pick-me-up, this recipe is a crowd-pleaser that feels indulgent yet wholesome. In just one hour, you can create a homemade masterpiece that fills your kitchen with an irresistible aroma. It’s the kind of recipe that makes baking feel effortless and rewarding, leaving everyone asking for seconds.
What You’ll Need for Lemon Blueberry Bread?
- 1½ cups all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar (or substitute with granulated sugar)
- 1 tablespoon lemon zest (from about 1 large lemon)
- ¾ cup whole milk Greek yogurt (plain or vanilla works)
- ½ cup extra-virgin olive oil, plus more for greasing the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups blueberries (fresh or frozen, no need to thaw)
- Lemon glaze (optional, for serving)
How to Make Lemon Blueberry Bread
- Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan with olive oil.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, combine the cane sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant. This helps release the lemon oils.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture. Whisk until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
- Gently fold in the blueberries until evenly distributed. The batter will be thick.
- Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely in the pan before removing it.
- If desired, drizzle with lemon glaze before slicing and serving. Enjoy!
Lemon Glaze & Topping Ideas
For a tangy finish, whip up a simple lemon glaze by mixing 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. Drizzle it over the cooled bread for a sweet and zesty touch. Alternatively, sprinkle powdered sugar on top or add a handful of fresh blueberries for a burst of color and flavor.
Perfect Pairings for Serving
This Lemon Blueberry Bread pairs beautifully with a cup of hot tea or coffee for a cozy breakfast or afternoon snack. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a great addition to brunch spreads alongside fresh fruit or yogurt parfaits.
Storage & Reheating Tips
Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it fresh longer, wrap it tightly in plastic wrap or aluminum foil. For a warm, just-baked feel, reheat slices in the microwave for 10-15 seconds or in a toaster oven until slightly crisp.
Recipe Variations to Try
Swap blueberries for raspberries or blackberries for a different berry twist. For a nutty crunch, fold in ½ cup chopped walnuts or almonds. If you prefer a sweeter loaf, increase the sugar to ¾ cup. You can also use coconut oil instead of olive oil for a subtle tropical flavor.
Time-Saving Tips for Busy Bakers
Prep the dry ingredients the night before and store them in a sealed container to save time. Use a microplane grater to quickly zest the lemon, and measure out the blueberries ahead of time. If you’re short on time, skip the glaze—the bread is delicious on its own!
Lemon Blueberry Bread
Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups blueberries, fresh or frozen
Lemon glaze, optional, for serving
Instructions
- Preheat the oven to 350°F and grease an 8×4 or 9×5-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.