This moist Lemon Blueberry Bread recipe combines tangy lemon with juicy blueberries for a soft, tender loaf that’s simple to make from scratch. Lauren Allen
Lemon Blueberry Bread has a permanent spot on my baking list.
Lemon and blueberry is one of my all-time favorite flavor combinations (if you love it too, be sure to try my Lemon Blueberry Pancakes!). The tart brightness of the lemon pairs perfectly with the sweet, juicy blueberries. Both flavors really shine in this easy quick bread. It’s incredibly moist and tender—I often serve it just as it is, but the sweet lemon glaze makes it feel extra special for brunch or gifting. I also love that it works with fresh or frozen blueberries, so I can enjoy this bread any time of year, no matter what’s in season.
How to Make Lemon Blueberry Bread
Make Batter: Combine flour, baking powder, and salt in a medium bowl. In a separate bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest, and vanilla. Slowly fold the dry ingredients into the wet, just until incorporated. In another bowl, toss the blueberries (fresh or frozen) with 1 tablepsoon of flour then gently fold into the batter (I always keep a few out to stick on top of the loaf before baking).
