This lemon blueberry bread is moist, tender, and bursting with juicy berries. Drizzle the loaf with a simple glaze for an extra pop of lemon flavor.

This lemon blueberry bread recipe is one of my favorite ways to use the blueberries we pick in Michigan every summer. These sweet, bursty berries are so tasty that we eat most of them plain, but I always try to save enough for a loaf of this delicious quick bread too. It’s moist, tender, and loaded with berries, and plenty of lemon zest gives it a pop of bright flavor.

Enjoyed alongside a cup of coffee or tea, a slice of this lemon blueberry bread is the perfect light breakfast. For a sweeter treat, drizzle it with a simple lemon glaze and call it dessert.

Lemon Blueberry Bread Ingredients

Here’s what you’ll need to make this lemon blueberry bread:

Blueberries, of course! If you don’t have fresh blueberries on hand, frozen blueberries work too. No need to thaw before folding them into the batter.
All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
Baking powder and eggs – They help the bread puff up as it bakes.
Cane sugar – For sweetness.
Whole milk Greek yogurt – Ever used sour cream in muffins, cakes, or quick breads? The Greek yogurt plays a similar role here, making this loaf super moist and adding a nice tangy flavor.
Extra-virgin olive oil – For richness. I love the fruitiness it adds to this recipe, but if you’d prefer to use a neutral oil instead, by all means, do!
Lemon zest – It adds bright lemon flavor.
Vanilla extract – For warm depth of flavor.
And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Don’t forget the glaze!

For an extra-lemony loaf, add a lemon glaze on top. It’s easy to make with just two ingredients: powdered sugar and fresh lemon juice.

How to Make Lemon Blueberry Bread

Like any good quick bread recipe, this lemon blueberry bread is super easy to make—no stand mixer or other special equipment required! Here’s how it goes:

First, make the batter. Whisk together the dry ingredients in a medium bowl.

In a large bowl, place the cane sugar and lemon zest. Use your fingers to massage the zest into the sugar. This step helps it release its fragrant oils into the batter.

Add the remaining wet ingredients to the zest mixture, and whisk to combine.

Then, add the dry ingredients to the wet ingredients, and mix until just combined.

Fold in the blueberries. The batter will be thick!

Next, bake the lemon blueberry bread. Pour the batter into a greased loaf pan, and use a spatula to smooth the top.

Transfer to a 350°F oven, and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the blueberry lemon bread cool completely in the pan. Yes, it’s tough to wait, but the cooled loaf will have a moister texture and stronger lemon flavor. Plus, you don’t want to add the glaze until the bread has cooled to room temperature anyway. If the bread is still warm, the glaze will melt.

Finally, slice and enjoy. I hope you love this flavorful quick bread!

Lemon Blueberry Bread Recipe Tips

Don’t overmix. For a light and fluffy loaf, mix the wet and dry ingredients together until they’re just combined. Overmixing will start to activate the gluten in the flour, resulting in a dense quick bread.
The batter will be thick. That’s ok! It should be! Instead of a liquid like milk, Greek yogurt adds a lot of the moisture to this loaf. Because of this, the batter is on the thicker side, but it still bakes beautifully.
Let the bread cool before adding the glaze. Some lemon blueberry bread recipes ask you to glaze the loaf while it’s still warm, but I prefer to add mine after the bread has cooled. That way, you get a gorgeous white drizzle on the top and sides of the loaf. If you add the glaze earlier, it will lose its white color and seep into the bread.
Other berries are great here too. This lemon loaf is delightful with all sorts of berries! Try folding in raspberries, blackberries, or strawberries cut into 1/4-inch chunks.

How to Store Lemon Blueberry Bread

This lemon blueberry bread keeps well in an airtight container at room temperature for up to 3 days.

It also freezes well. I recommend slicing the bread before freezing so that you can defrost individual slices for a quick breakfast or snack! To thaw, pop slices in the microwave for about 30 seconds, or let them sit at room temperature for an hour or two.

More Favorite Easy Baking Recipes

If you love this lemon blueberry bread, try one of these easy baking recipes next:

Lemon Blueberry Bread

rate this recipe:

4.98 from 43 votes

Prep Time: 15

Cook Time: 45

Total Time: 1

Serves 8

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This blueberry lemon loaf is busting with berries and bright lemon flavor! Enjoy it plain for breakfast with a cup of coffee or tea, or top it with the simple lemon glaze for a sweeter treat.

Equipment

Loaf Pan

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 8x4 or 9x5-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.

Lemon Blueberry Bread