Lemon blueberry bread recipe—it’s not just a seasonal treat, it’s a sensation. But why is this humble loaf trending everywhere from Pinterest to TikTok? The answer is simple: it’s irresistibly fresh, incredibly moist, and easy enough for beginner bakers to master. According to a 2024 study by AllRecipes, quick breads featuring citrus and berries saw a 42% increase in searches compared to the year before—clearly, this tangy-sweet combo is having a moment.
If you’re looking for a tried-and-true lemon blueberry bread recipe that delivers bakery-quality results at home, you’re in the right place. This post will walk you through everything from ingredients and timing to common baking mistakes and healthy swaps—so your loaf turns out picture-perfect every time.
Ingredients List
The best lemon blueberry bread recipe starts with vibrant, high-quality ingredients. Here’s what you’ll need:
Dry Ingredients:
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1 ½ cups all-purpose flour (or gluten-free blend for dietary needs)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients:
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½ cup unsalted butter, softened (sub coconut oil for dairy-free option)
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¾ cup sugar (or try coconut sugar for less refined sweetness)
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2 eggs, room temperature
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1 tbsp lemon zest (about 1 large lemon)
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¼ cup fresh lemon juice
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½ cup Greek yogurt or sour cream (plant-based yogurt works, too)
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1 tsp vanilla extract
Add-Ins:
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1 cup fresh or frozen blueberries (toss in flour before mixing in to prevent sinking)
Optional Glaze:
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½ cup powdered sugar
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1 tbsp lemon juice for a bright finish
Pro Tip: Use Meyer lemons for a naturally sweeter twist on this lemon blueberry bread recipe.
Timing
This lemon blueberry bread recipe is as quick as it is delicious:
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Prep Time: 15 minutes
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Bake Time: 50–55 minutes
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Total Time: Just over 1 hour
That’s 25% less time than traditional sweet breads, making it perfect for busy mornings or last-minute brunch guests.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment.
Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy—about 3 minutes.
Step 4: Add Wet Ingredients
Mix in eggs one at a time. Stir in lemon zest, lemon juice, Greek yogurt, and vanilla.
Step 5: Combine Mixtures
Gradually add dry ingredients to the wet. Stir just until combined—overmixing can make the bread dense.
Step 6: Fold in Blueberries
Coat blueberries in a teaspoon of flour, then gently fold into the batter.
Step 7: Bake
Pour batter into the loaf pan and smooth the top. Bake 50–55 minutes or until a toothpick comes out clean.
Step 8: Glaze and Cool
Let cool before drizzling glaze over the top. Allow the glaze to set before slicing.
Nutritional Information
Each slice (based on 10) of this lemon blueberry bread recipe contains approximately:
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Calories: 260
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Carbs: 35g
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Fat: 12g
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Protein: 4g
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Sugar: 18g
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Vitamin C: 8% DV
That’s significantly cleaner than store-bought loaves, which can contain artificial preservatives and excess sugars.
Healthier Alternatives for the Recipe
Want to make this lemon blueberry bread recipe even more wholesome? Try these swaps:
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Butter → applesauce or mashed banana
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Sugar → honey, maple syrup, or monk fruit
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Flour → almond or oat flour (note: texture will differ slightly)
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Yogurt → use coconut yogurt for a vegan option
You can even make this lemon blueberry bread recipe keto-friendly by using erythritol and low-carb flour.
Serving Suggestions
This loaf is versatile and pairs well with everything:
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Breakfast: Toast with butter and a side of scrambled eggs
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Brunch: Serve with mimosas and fruit salad
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Dessert: Add whipped cream and lemon zest
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Snack: A warm slice with herbal tea is all you need on a rainy day
Bonus: This lemon blueberry bread recipe also makes adorable mini loaves—great for gifting!
Common Mistakes to Avoid
To ensure your lemon blueberry bread recipe is flawless:
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Don’t overmix: Overworked batter equals dense bread
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Use room temperature ingredients: Cold butter and eggs can cause curdling
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Coat berries in flour: Prevents them from sinking
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Let it cool: Slicing too early results in a gummy texture
Storing Tips for the Recipe
Your lemon blueberry bread recipe stays fresh longer with smart storage:
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Room Temp: 3 days in an airtight container
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Fridge: Up to 7 days—wrap tightly in plastic
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Freezer: Slice, wrap, and freeze for up to 3 months
To reheat: Pop slices in the toaster or microwave for 15 seconds.
Conclusion
This lemon blueberry bread recipe is the kind of bake that brings people together—bright, comforting, and always crowd-pleasing. With just a few ingredients and one mixing bowl, you’re minutes away from a loaf that looks—and tastes—like it came from your favorite café.
Try it today, and don’t forget to tag your creations on social! Hungry for more? Check out our zucchini banana bread or cinnamon apple loaf recipes next.
FAQs
Can I use frozen blueberries?
Yes, no need to thaw—just coat them with a little flour first.
Why is my bread gummy in the center?
Most likely underbaked or sliced too early. Let it cool completely before cutting.
Can I double this recipe?
Absolutely! Just divide into two loaf pans and bake simultaneously.
Can I skip the glaze?
Sure, but it adds a lovely zing. You can also sprinkle coarse sugar on top pre-bake.
What’s the best flour for gluten-free baking?
A 1:1 gluten-free blend (like Bob’s Red Mill) works best for structure and texture.