There’s something magical about the combination of lemon and blueberries—bright, tart, sweet, and comforting all in one bite. This zesty & irresistible lemon-blueberry bread recipe captures the very essence of summer baking, transforming simple ingredients into a moist, fruity loaf that’s perfect for breakfast, dessert, or a midday treat. Whether you’re an experienced baker or just starting out, this easy recipe will become a staple in your kitchen.

Fresh lemon zest adds a burst of citrus that pairs perfectly with juicy blueberries. The result? A lemon-blueberry loaf that’s moist, tangy, and impossible to resist. Need tips on achieving the best lemon flavor? Learn how to zest a lemon properly to avoid bitterness and make your bread truly shine.

Curious about what makes this bread a not-so-guilty indulgence? According to the USDA FoodData Central, lemons and blueberries are packed with vitamin C, fiber, and antioxidants—making this treat as nourishing as it is delicious.

Ingredients Overview

Let’s break down the simple yet powerful ingredients in this homemade lemon-blueberry loaf:

1 ½ cups all-purpose flour – Use high-quality, unbleached flour for the best texture
1 cup fresh blueberries – Or substitute with frozen (no thawing needed)
2 large eggs
½ cup unsalted butter, melted
¾ cup granulated sugar
⅓ cup plain Greek yogurt – Adds richness and moisture
Zest and juice of 1 large lemon
1 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt

Optional Glaze

½ cup powdered sugar
1–2 tbsp lemon juice – Adjust for consistency

Essential Baking Equipment

Mixing bowls (large and medium)
9×5-inch loaf pan
Hand mixer or whisk
Microplane or zester
Silicone spatula
Toothpick or cake tester

Step-by-Step Instructions

1. Prep

Preheat your oven to 350°F (175°C)
Grease and line your loaf pan with parchment paper

2. Mix Wet Ingredients

In a bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract
Mix until smooth and creamy

3. Mix Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, and salt

4. Combine

Slowly add the dry mixture to the wet mixture
Stir until just combined
Toss blueberries with 1 tsp of flour and gently fold them into the batter (this prevents them from sinking)

5. Bake

Pour batter into the prepared loaf pan
Bake for 50–60 minutes or until a toothpick inserted comes out clean
Let cool in the pan for 10 minutes, then transfer to a wire rack

Making the Optional Lemon Glaze

Want that beautiful finish? This simple glaze adds an extra zingy citrus layer:

Whisk together powdered sugar and lemon juice until smooth
Drizzle over cooled bread
Let it set for 10 minutes before slicing

Tips for the Best Lemon-Blueberry Bread

Don’t overmix the batter—it causes a dense loaf
Use room temperature ingredients for best texture
Always zest lemons before juicing them
Coat blueberries in flour to avoid soggy bottoms
Let the bread cool completely before glazing or slicing

Variations & Substitutions

Want to make this recipe your own? Try these fun twists:

Replace blueberries with raspberries or blackberries
Add poppy seeds for extra crunch
Swap Greek yogurt for sour cream or a dairy-free version
Use a gluten-free flour blend for a gluten-free version
Add a tablespoon of chia seeds for a fiber boost

Storage and Shelf Life

Countertop: Store in an airtight container for 2–3 days
Fridge: Keeps fresh for up to a week
Freezer: Wrap in plastic wrap and foil, then freeze for up to 2 months
To thaw: Leave on the counter for a few hours or overnight in the fridge

Serving Suggestions

This zesty bread is incredibly versatile. Serve it:

Warm with butter or lemon curd
Alongside tea or iced coffee
As a brunch table centerpiece
With a scoop of vanilla yogurt or clotted cream

Common Mistakes to Avoid

Overmixing: Leads to tough texture
Skipping the lemon zest: That’s where all the flavor is
Using bottled lemon juice: Always go fresh for vibrant flavor
Undermixing the glaze: It should be smooth and drizzle-worthy
Not preheating the oven: A consistent temperature is key for even baking

Nutritional Information Breakdown (per slice, approx.)

Calories: 210
Fat: 9g
Sugar: 16g
Protein: 3g
Carbs: 28g
Fiber: 2g

You can reduce the sugar slightly or replace half with maple syrup for a healthier twist. Swapping butter for olive oil also works if you’re looking for a dairy-free option.

FAQs

Can I use frozen blueberries instead of fresh?
Yes! No need to thaw them—just coat in flour before folding into the batter.

How do I keep the bread from getting soggy?
Make sure the bread cools completely before storing, and don’t add glaze while it’s still hot.

Can I make this recipe without eggs?
Absolutely. Try using a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) or an egg substitute.

Why did my bread collapse in the middle?
This usually happens when the batter is overmixed or underbaked. Make sure the center is fully set before removing from the oven.

What’s the best way to zest a lemon?
Use a microplane and avoid the bitter white pith. Learn how to zest a lemon properly for best results.

Can I make muffins instead of bread?
Yes! This batter works great for muffins—just reduce the baking time to 18–22 minutes.

Lemon Poppy Seed Muffins
Blueberry Scones with Lemon Glaze
Classic Banana Bread with Walnuts

Final Thoughts

This zesty & irresistible lemon-blueberry bread is a crowd-pleaser that never fails to impress. It’s moist, flavorful, and bursting with blueberries, making it the perfect homemade gift, brunch treat, or personal indulgence. Give it a try, and don’t forget to share your loaf on social media or tag your baking creations. Happy baking!