There's something magical about slicing into a warm loaf of homemade blueberry lemon bread, watching the steam rise as bursts of purple fruit peek through golden crumb. I've been baking this Blueberry Lemon Bread Recipe every summer for years, and it never fails to brighten someone's day. Whether you're new to baking or have been making quick breads for decades, this blueberry lemon bread recipe delivers that perfect balance of sweet berries and tangy citrus that'll have everyone asking for seconds.
This blueberry lemon bread recipe is my go-to when I want something special without spending hours in the kitchen. The combination of fresh blueberries and bright lemon zest creates a moist sweet bread that works beautifully for breakfast, brunch, or a simple afternoon treat with tea.
Why This Sweet Citrus Breakfast Bread Will Become Your Favorite
Quick breads have been comfort food staples in American kitchens since the 1800s, when baking powder made these simple loaves possible without yeast. This particular recipe stands out because it brings together two ingredients that were meant for each other; blueberries and lemon. The citrus brightens the natural sweetness of the berries while keeping the loaf from feeling too heavy.
What makes this blueberry lemon bread recipe truly special is how it stays incredibly moist for days. The sour cream (or yogurt) in the batter creates tender crumb, while the lemon glaze adds just enough sweetness without overpowering the fruit. It pairs wonderfully with morning coffee, afternoon tea, or even as a light dessert after dinner. You'll find yourself reaching for this recipe all summer long when fresh blueberries are at their peak.
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Ingredients
For the Bread
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (or coconut oil for dairy-free)
- Granulated sugar
- Eggs
- Sour cream (or Greek yogurt)
- Lemon juice (fresh)
- Lemon zest
- Vanilla extract
- Blueberries (fresh or frozen, not thawed)
- Flour (for coating blueberries)
For the Lemon Glaze
- Lemon zest
- Powdered sugar
- Lemon juice (fresh)
See recipe card for quantities.
Instructions
Preparing Your Kitchen and Ingredients
- Set your oven to 350°F and let it heat up fully before baking
- Take out a 9x5-inch loaf pan and coat it well with butter or cooking spray
- Line the bottom with parchment paper for easy removal later
- Pull your butter and eggs from the fridge 30 minutes early so they reach room temperature
- Wash your fresh blueberries and pat them completely dry with paper towels
- Zest your lemons before juicing them; it's much easier this way
- Gather all your ingredients and measuring tools on the counter
Mixing the Dry and Wet Components
- Grab a medium bowl and whisk together flour, baking powder, and salt
- Set this bowl aside for now
- In a large mixing bowl, beat the softened butter and sugar together for 3 minutes until light and fluffy
- Add eggs one at a time, beating well after each addition
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth
- The mixture might look slightly curdled; that's completely normal and fine
Combining Everything and Adding Blueberries
- Pour the dry ingredients into the wet mixture in three batches
- Stir gently with a wooden spoon or spatula after each addition
- Mix just until you can't see any dry flour streaks; don't overmix or the bread will be tough
- Toss your blueberries with 1 tablespoon of flour in a small bowl
- Fold the coated blueberries into the batter using gentle movements
- The flour coating stops the berries from sinking to the bottom during baking
- Pour the thick batter into your prepared loaf pan and smooth the top
Baking to Golden Perfection
- Let it cool completely before adding the glaze; this takes about an hour
- Place the pan in the center of your preheated oven
- Bake for 60-70 minutes without opening the oven door for the first 30 minutes
- Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs
- If the top browns too quickly, tent it loosely with aluminum foil after 45 minutes
- Remove from oven and let the bread cool in the pan for 15 minutes
- Run a knife around the edges and turn the loaf out onto a wire rack
Expert Cooking Tips
- Getting this moist blueberry loaf cake just right comes down to a few key techniques I've learned over the years. These tips will help you avoid common pitfalls and create the best bread possible.
Temperature Matters for Texture
- Room temperature ingredients blend together much better than cold ones. When your butter, eggs, and sour cream are all around 70°F, they create a smooth batter that traps air properly. Cold ingredients can cause the batter to curdle or become lumpy, which affects the final texture.
The Gentle Folding Technique
- Once you add flour to wet ingredients, gluten starts forming. Overmixing creates tough, dense bread instead of tender crumb. Stir just until the flour disappears; about 15-20 gentle strokes with a spatula. A few small lumps are perfectly fine.
Blueberry Preparation Secrets
- Rinse berries and dry them thoroughly; water on the surface adds unwanted moisture
- Toss them with flour right before folding into batter
- If using frozen blueberries, add them straight from the freezer without thawing
- Thawed berries release too much liquid and turn the batter purple
Testing for Perfect Doneness
- A toothpick inserted in the center should have a few moist crumbs clinging to it, not wet batter. The top should spring back lightly when touched. The internal temperature should reach 200-205°F on an instant-read thermometer for ideal texture.
Glaze Application Timing
- Wait until the loaf cools completely before glazing. Warm bread makes the glaze melt and soak in instead of creating that pretty white coating on top. If you prefer a soaked-in glaze, poke holes in the warm bread with a skewer, then pour the glaze over while it's still in the pan.
Recipe Variations & Substitutions
- This easy summer quick bread adapts beautifully to different tastes and dietary needs. Here are my favorite ways to change it up while keeping that delicious blueberry lemon combination.
Making It Healthier
- Whole Grain Version: Replace half the all-purpose flour with whole wheat flour or white whole wheat flour. The bread will be slightly denser but adds lovely nutty flavor and extra fiber. You might need to add 1-2 tablespoons more liquid.
- Lower Sugar Option: Cut the sugar down to ¾ cup in the bread itself. The blueberries provide natural sweetness, and you can skip the glaze entirely or use a simple lemon juice drizzle instead.
- Greek Yogurt Swap: Use plain Greek yogurt instead of sour cream for extra protein. The bread stays just as moist and gets a subtle tang that complements the lemon perfectly.
Flavor Twists on This Blueberry Lemon Bread Recipe
- Lemon Poppy Seed Addition: Stir in 2 tablespoons of poppy seeds for extra texture and visual appeal
- Mixed Berry Version: Use 1 cup blueberries and ½ cup raspberries for a berry medley loaf
- Coconut Twist: Add ½ cup shredded coconut to the batter and toast some coconut to sprinkle on the glaze
- Almond Enhancement: Replace vanilla extract with almond extract and add ¼ cup sliced almonds on top before baking
Dietary Modifications
- Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure it contains xanthan gum. The texture will be slightly different but still delicious.
- Dairy-Free: Use coconut oil or vegan butter instead of butter, and dairy-free yogurt instead of sour cream. The bread stays wonderfully moist.
- Egg-Free: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The bread will be a bit denser.
Equipment Recommendations
Having the right tools makes baking this fruity quick bread recipe much easier. Here's what I reach for every time I make this loaf.
- 9x5-inch loaf pan: This standard size gives you the perfect shape and thickness; metal pans create darker crust while glass bakes more gently
- Stand mixer or hand mixer: Creaming butter and sugar by hand takes forever; a mixer gives you fluffy results in minutes
- Microplane zester: This creates fine lemon zest that distributes evenly without bitter white pith
- Wire cooling rack: Essential for proper cooling; it lets air circulate around the entire loaf
- Parchment paper: Makes removing the bread from the pan foolproof every single time
- Digital kitchen scale: Measuring by weight gives consistent results; flour packed in a cup varies widely
- Instant-read thermometer: Takes the guesswork out of doneness; aim for 200-205°F in the center
- Silicone spatula: Perfect for folding in blueberries gently without crushing them
Storage & Meal Prep Tips
Keeping Your Bread Fresh
- Room Temperature: Wrap the cooled, glazed bread tightly in plastic wrap or store in an airtight container. It stays moist and delicious for 3-4 days on the counter. Keep it away from direct sunlight and heat sources.
- Refrigerator Storage: While not necessary, refrigerating extends the life to about a week. Wrap it well to prevent it from drying out or absorbing other food smells. Let slices come to room temperature or warm them for 10 seconds in the microwave before eating.
Freezing Instructions
- This homemade blueberry dessert loaf freezes beautifully for up to 3 months. Wrap the completely cooled bread (with or without glaze) tightly in plastic wrap, then again in aluminum foil. Label it with the date. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.
- Freezing Individual Slices: Cut the bread into slices, wrap each slice in plastic wrap, and store them all in a freezer bag. Pull out single servings whenever you want; they thaw in 30 minutes at room temperature or can be warmed in the toaster oven.
Make-Ahead Tips
- Mix the dry ingredients up to a week ahead and store in an airtight container
- The batter can be made the night before and stored covered in the refrigerator; bring to room temperature before baking
- Bake the bread a day ahead; it actually slices better after sitting overnight
Grandma's Secret That Changed Everything
After years of making quick breads, I discovered two game-changing tricks that took this blueberry lemon bread recipe from good to absolutely incredible. These aren't in most recipes, but they make all the difference.
The first secret is letting your batter rest for 10 minutes after mixing. This gives the flour time to fully hydrate, which creates a more tender crumb and prevents that gummy texture some quick breads develop. While the batter rests, the baking powder starts working too, giving you extra rise and a lighter texture. Cover the bowl with a towel and just walk away for a bit.
The second trick involves the glaze timing. Instead of just one glaze layer, I do two applications for this blueberry lemon bread recipe. Pour half the glaze over the completely cooled bread and let it set for 20 minutes. Then add the second half. This creates beautiful white streaks that look bakery-perfect and gives you double the sweet-tart lemon flavor in every bite. The first layer soaks in slightly while the second stays glossy on top.
FAQ
What is lemon blueberry bread?
Lemon blueberry bread is a type of quick bread (meaning it doesn't use yeast) that combines fresh or frozen blueberries with bright lemon flavor in a sweet, moist loaf. It's similar to banana bread or zucchini bread in texture and baking method. This blueberry lemon bread recipe uses both lemon zest and lemon juice in the batter, plus a tangy glaze on top. It's perfect for breakfast, snacks, or dessert and stays moist for several days.
How do you make lemon blueberry bread?
Making this blueberry lemon bread recipe is straightforward. First, cream together butter and sugar, then add eggs, sour cream, lemon juice, and zest. Mix your dry ingredients separately, then fold them into the wet mixture just until combined. Toss blueberries with a little flour and gently fold them in last. Pour into a greased loaf pan and bake at 350°F for about 60-70 minutes until a toothpick comes out clean. Let it cool completely before adding the simple lemon glaze made from powdered sugar and fresh lemon juice.
How long does lemon blueberry bread last?
When stored properly, lemon blueberry bread lasts 3-4 days at room temperature in an airtight container or wrapped tightly in plastic wrap. In the refrigerator, this blueberry lemon bread recipe stays fresh for up to a week. For longer storage, freeze the bread for up to 3 months wrapped well in plastic wrap and aluminum foil. The glaze doesn't affect storage time, but unglazed bread freezes slightly better.
What to eat with lemon blueberry bread?
This blueberry lemon bread recipe pairs wonderfully with morning coffee or afternoon tea. Spread slices with softened butter, cream cheese, or lemon curd for extra indulgence. It's delicious alongside scrambled eggs and bacon for brunch, or serve it with fresh berries and whipped cream for dessert. Some people love it toasted with a thin layer of honey. It also works well as part of a breakfast basket with yogurt and fresh fruit.
Enjoy Your Homemade Sweet Citrus Creation
Now that you've mastered this blueberry lemon bread recipe, you have a reliable go-to for any occasion. The bright combination of fresh blueberries and zesty lemon creates something special that works beautifully whether you're hosting brunch, need a thoughtful homemade gift, or just want something sweet with your morning coffee.
This blueberry lemon bread recipe is just the beginning of your quick bread journey. If you loved these flavors, try my Apple Cinnamon Streusel Bread Recipe for cozy fall mornings, or explore my Rosemary Bread Recipe when you're craving something savory. Both use similar techniques but take you in completely different flavor directions. Don't forget to save this blueberry lemon bread recipe and share it with friends who appreciate homemade baked goods. Drop a comment below and let me know how yours turned out!
With love and happy baking
By Lisa Johnson✨
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Pairing
These are my favorite dishes to serve with Blueberry Lemon Bread Recipe
Blueberry Lemon Bread Recipe
Equipment
- 1 9x5 inch loaf pan Greased and lined with parchment
- 1 Stand mixer or hand mixer For creaming butter & sugar
- 1 Microplane zester Fine zest without bitter pith
- 1 Wire cooling rack Proper cooling all around loaf
- 1 Parchment paper Easy loaf removal
- 1 Digital kitchen scale Accurate measurements
- 1 Instant-read thermometer Check doneness (200–205°F)
- 1 Silicone spatula Gentle folding of blueberries
Ingredients
For the Bread
- 2 cups All-purpose flour Provides structure
- 1 ½ teaspoon Baking powder Helps loaf rise
- ½ teaspoon Salt Balances sweetness
- ½ cup Unsalted butter Softened; or coconut oil
- 1 cup Granulated sugar Sweetness
- 2 large Eggs Room temperature
- ½ cup Sour cream Or Greek yogurt
- 2 tablespoon Lemon juice Freshly squeezed
- 1 tablespoon Lemon zest Bright citrus flavor
- 1 teaspoon Vanilla extract Flavor balance
- 1 ½ cups Blueberries Fresh or frozen (not thawed)
- 1 tablespoon Flour To coat blueberries
For the Glaze
- 1 cup Powdered sugar For glaze
- 2-3 tablespoon Lemon juice Freshly squeezed
- ½ teaspoon Lemon zest Extra citrus flavor
Instructions
- Preheat oven to 350°F.
- Grease & line loaf pan with parchment paper.
- Whisk flour, baking powder, and salt together.
- Cream butter & sugar until light and fluffy.
- Add eggs, sour cream, lemon juice, zest, and vanilla; mix well.
- Gradually add dry mixture to wet in 3 parts, mixing gently.
- Toss blueberries in 1 tablespoon flour, then gently fold into batter.
- Bake 60–70 minutes, until toothpick inserted comes out clean.
- Cool 15 minutes in pan, then transfer to wire rack.
- Whisk glaze ingredients and pour over cooled bread.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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