Introduction
There's something magical about the combination of bright, zesty lemon and sweet, juicy blueberries. This lemon blueberry bread brings together the best of both flavors in a moist, tender quick bread that works beautifully for breakfast, brunch, or a healthier dessert option. Unlike heavy, overly sweet baked goods, this loaf celebrates whole-food ingredients and natural flavors.
This lemon loaf is incredibly versatile and forgiving, making it perfect for both beginner bakers and experienced home cooks. The fresh lemon zest provides aromatic oils that perfume every bite, while the blueberries burst with natural sweetness throughout the crumb. Whether you're looking for a make-ahead breakfast option, a wholesome snack, or something special to serve guests, this blueberry bread delivers on all fronts.
The beauty of this quick bread recipe lies in its simplicity. You don't need any special equipment or techniques, just two bowls and about 10 minutes of prep time. The result is a bakery-quality breakfast loaf that fills your kitchen with the most inviting aromas as it bakes.
Why You'll Love This Recipe
This lemon blueberry bread stands out from other quick bread recipes for several compelling reasons. First, it uses healthier ingredients without sacrificing flavor or texture. We've carefully balanced whole grain flour options with just enough sweetness to complement the tart lemon and naturally sweet blueberries.
The moisture level in this loaf is exceptional. Thanks to Greek yogurt and a touch of healthy oil, each slice stays tender and fresh for days. You won't find any dry, crumbly texture here. The Greek yogurt also adds a subtle tang that enhances the lemon flavor while boosting the protein content.
This recipe is also highly adaptable. You can easily make it dairy-free, adjust the sweetness level, swap in different berries, or add mix-ins like chopped nuts or seeds. It's the kind of reliable recipe you'll return to again and again, tweaking it to suit your preferences and what you have on hand.
Ingredient Notes
Fresh Lemons: The star of this lemon loaf is, of course, fresh lemon. You'll need both zest and juice. Always use fresh lemons rather than bottled juice for the brightest, most authentic flavor. The essential oils in the zest provide incredible aroma and taste that can't be replicated.
Blueberries: Fresh or frozen blueberries both work beautifully in this recipe. If using frozen, don't thaw them first, as this prevents them from bleeding too much color into the batter. Fresh blueberries are wonderful when in season, but frozen berries make this a year-round treat.
Whole Grain Flour: This recipe works with all-purpose flour, whole wheat pastry flour, or a combination of both. Whole wheat pastry flour adds fiber and nutrients while maintaining a tender crumb. For the best texture, consider using half all-purpose and half whole wheat pastry flour.
Greek Yogurt: Plain, unsweetened Greek yogurt adds moisture, protein, and a subtle tang. It also helps create that coveted tender crumb. You can substitute with regular yogurt or dairy-free alternatives like coconut yogurt if needed.
Natural Sweetener: We use coconut sugar or organic cane sugar to keep things more wholesome. These options provide sweetness while offering trace minerals. You can adjust the amount based on your preference and the sweetness of your berries.
Healthy Oil: Light olive oil, avocado oil, or melted coconut oil all work well. These provide healthy fats and moisture without the saturated fat found in butter.
Eggs: Eggs provide structure and richness. They're also an excellent source of protein and nutrients. For a vegan version, flax eggs can be substituted.
Kitchen Equipment Needed
You'll need minimal equipment for this breakfast loaf:
- 9×5-inch loaf pan
- Two mixing bowls (one medium, one large)
- Whisk and rubber spatula
- Microplane or fine grater for lemon zest
- Measuring cups and spoons
- Parchment paper (optional, for easy removal)
Complete Recipe
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10-12 slices)
Ingredients
Dry Ingredients:
- 1 3/4 cups flour (all-purpose or half whole wheat pastry flour)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients:
- 3/4 cup coconut sugar or organic cane sugar
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt
- 1/3 cup light olive oil or melted coconut oil
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
Add-ins:
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing berries)
Optional Lemon Glaze:
- 3/4 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper, leaving some overhang on the sides for easy removal later. This simple step makes a huge difference in getting clean slices.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. Proper mixing of dry ingredients ensures even distribution of leavening agents throughout your blueberry bread.
Step 3: Prepare Blueberries
Toss your blueberries with 1 tablespoon of flour in a small bowl. This coating helps prevent the berries from sinking to the bottom of the loaf during baking. Set aside.
Step 4: Combine Wet Ingredients
In a large bowl, whisk together the sugar and lemon zest, rubbing them together with your fingers first if you have time. This releases the aromatic oils from the zest into the sugar. Add the eggs and whisk until well combined and slightly pale.
Add the Greek yogurt, oil, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well incorporated. The batter should look creamy and uniform.
Step 5: Combine Wet and Dry
Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Don't overmix; a few small lumps are perfectly fine. Overmixing develops gluten and can result in a tough, dense loaf rather than a tender quick bread.
Step 6: Add Blueberries
Gently fold in the flour-coated blueberries, reserving a small handful to press into the top of the batter for a beautiful presentation. Fold just until the berries are evenly distributed.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top. Press the reserved blueberries into the surface. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
Step 8: Cool and Glaze
Let the bread cool in the pan for 15 minutes, then carefully remove it to a wire rack to cool completely. This cooling time is important for the structure to set properly.
If using the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf. The glaze is optional but adds an extra burst of lemon flavor and a beautiful finish.
Serving Suggestions
This lemon blueberry bread is delicious served in many ways. For breakfast, enjoy a thick slice with a smear of almond butter or Greek yogurt on the side. The combination of the zesty bread with creamy, protein-rich toppings creates a balanced, satisfying meal.
For brunch gatherings, slice the loaf and arrange it on a platter alongside fresh berries, sliced citrus, and a bowl of whipped coconut cream or mascarpone. The presentation is beautiful and allows guests to customize their portions.
As an afternoon snack, this breakfast loaf pairs wonderfully with herbal tea or a latte. The natural sweetness and bright flavors make it satisfying without being overly heavy.
For a healthier dessert option, warm a slice slightly and serve it with a dollop of vanilla Greek yogurt and a drizzle of honey. The warmth brings out the lemon oils and makes the blueberries even juicier.
This bread also makes an excellent gift. Wrap a cooled, unglazed loaf in parchment paper and tie it with kitchen twine for a thoughtful homemade present.
Storage Instructions
This lemon loaf stays fresh for several days when stored properly. Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. The moisture from the Greek yogurt and oil helps keep it fresh.
For longer storage, refrigerate the wrapped loaf for up to 1 week. The cool temperature helps preserve freshness, especially if your kitchen is warm. Let slices come to room temperature or warm them slightly before serving for the best texture and flavor.
This blueberry bread also freezes beautifully. Wrap the entire loaf (or individual slices) tightly in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
For the glaze, if you plan to freeze the bread, it's best to add it after thawing. The glaze can become slightly soggy during freezing and thawing.
Recipe Variations
Lemon Poppy Seed Blueberry Bread: Add 2 tablespoons of poppy seeds to the dry ingredients for extra texture and a classic flavor combination.
Mixed Berry Version: Replace half the blueberries with raspberries or blackberries for a mixed berry quick bread. This creates beautiful color variation and complex berry flavor.
Whole Grain Boost: Use 100% whole wheat pastry flour or add 1/4 cup of ground flaxseed or almond meal to increase fiber and nutrients. You may need to add an extra tablespoon of liquid if the batter seems too thick.
Dairy-Free Option: Substitute the Greek yogurt with coconut yogurt or unsweetened applesauce. Use coconut oil for the fat. The texture will be slightly different but still delicious.
Reduced Sugar: Cut the sugar down to 1/2 cup for a less sweet version that highlights the natural tartness of the lemon and berries.
Lemon Lavender Blueberry: Add 1 teaspoon of culinary lavender to the dry ingredients for a sophisticated floral note that pairs beautifully with lemon.
Streusel Topping: Before baking, sprinkle the top with a mixture of 2 tablespoons each of flour, coconut sugar, and chopped nuts mixed with 1 tablespoon of melted coconut oil.
Nutrition Insights
This lemon blueberry bread offers several nutritional benefits compared to traditional sweet breads. Blueberries are packed with antioxidants, particularly anthocyanins, which give them their deep blue color and provide anti-inflammatory benefits.
Lemons contribute vitamin C and beneficial plant compounds. The zest contains concentrated essential oils with potential health-supporting properties. Greek yogurt adds protein and probiotics, supporting gut health and helping to keep you satisfied longer.
By using whole grain flour options, you increase the fiber content, which supports digestive health and helps stabilize blood sugar levels. The healthy fats from olive or avocado oil provide essential fatty acids and help with the absorption of fat-soluble vitamins.
Each slice provides a balance of carbohydrates for energy, protein for satiety, and healthy fats for sustained fuel. While this is still a treat, it's made with intention and wholesome ingredients that nourish your body.
Troubleshooting Tips
Bread is too dense: This usually means the batter was overmixed. Remember to fold just until ingredients are combined. Also check that your baking powder is fresh, as expired leavening agents won't provide proper lift.
Blueberries sank to the bottom: Make sure to toss them in flour before adding to the batter. Also, frozen berries work better than thawed ones for preventing sinking.
Top is too brown: Tent the loaf with foil during the last 15-20 minutes of baking. Every oven is different, so adjust accordingly.
Center is undercooked: This quick bread needs the full baking time. If the toothpick comes out wet, continue baking in 5-minute increments until done. Your oven temperature might run cool.
Bread is dry: Don't overbake, and make sure to measure flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly from the bag.
Final Thoughts
This lemon blueberry bread recipe proves that healthy baking doesn't mean sacrificing flavor or satisfaction. The combination of bright citrus, sweet berries, and tender crumb creates something truly special that works for any occasion. Whether you're meal-prepping breakfasts for the week, hosting a brunch, or simply treating yourself to something homemade and delicious, this breakfast loaf delivers.
The beauty of this recipe lies in its flexibility and reliability. Once you've mastered the basic version, you can experiment with the variations to keep things interesting. The simple technique and wholesome ingredients make it a recipe you'll feel good about making regularly.
So grab those fresh lemons and blueberries, and get baking. Your kitchen will smell amazing, and you'll have a delicious, nutritious loaf to enjoy all week long.
Lemon Blueberry Bread Recipe (Moist & Zesty)
Bright lemon loaf packed with juicy blueberries, perfect for breakfast, brunch, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- For the glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until combined.
- Gradually fold in the dry ingredients until just combined. Do not overmix.
- Toss blueberries with 1 tablespoon flour to coat, then gently fold into batter.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow bread to cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze: whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled bread.
- Slice and serve. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Wire cooling rack
- Parchment paper (optional)
Notes
- Toss blueberries in flour before adding to prevent them from sinking to the bottom.
- Fresh blueberries work best, but frozen can be used - do not thaw before adding to batter.
- For extra lemon flavor, add an additional teaspoon of lemon zest to the batter.
- Bread can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.
- The glaze is optional but adds extra sweetness and lemon flavor.
- Let bread cool completely before glazing for best results.