Lemon Blueberry Bread
Updated Aug 11, 2025
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Lemon Blueberry Bread is one of our favorite summer treats. It’s a moist, sweet berry loaf full of juicy berries and fresh citrus flavor. Whether you call it a berry lemon loaf or a quick sweet bread, this sweet bread recipe is simple to make and perfect for brunch, dessert, or edible gifts; all for well under $10.
I’ve been making this often during blueberry season, and I think you’ll love it too.
🔍 Lemon Blueberry Bread at a Glance
🍋 Flavor: Bright lemon and juicy blueberry in every bite
🍞 Texture: Moist, soft crumb with optional lemon glaze
🕒 Total Time: 70–80 minutes (10 min prep, 60–70 min bake)
👨👩👧👦 Servings: Makes 1 loaf (8–10 slices)
🔥 Skill Level: Beginner-friendly — no mixer required
📊 Calories: Approx. 303 per slice
🔄 Variations: Try Greek yogurt, crumble topping, or go dairy-free
❄️ Storage: Keeps 2–3 days on counter, 1 week in fridge, or freezes up to 2 months
🫐 Berries: Use fresh or frozen (see tips to avoid soggy batter)
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Why You’ll Love this Recipe
If you enjoy simple sweet breads like our Cranberry Nut Bread Made with Cream Cheese, Classic Banana Bread Recipe, or this warmly spiced Orange and Candied Ginger Bread, you should save this lemon blueberry bread recipe. It’s easy to make, looks great, and works well for breakfast, a summer dessert, or a bright and delicious snack. Serve it along side our chilled blueberry soup, for an extra special flair.
Ingredients for Lemon Blueberry Bread
One of the things I love about making this berry loaf is that it uses simple ingredients. You can be somewhat flexible with what you use but here are a couple of key points.
- For the Blueberries: Fresh is always best when making this lemon blueberry bread but you can use frozen ones. If you use frozen blueberries, I suggest thawing them first and allowing them to dry on a paper towel so you don’t add extra water to the recipe.
- For the Milk: You can use reduced fat milk for this lemon blueberry bread recipe but I don’t suggest going all the way down to skim milk. A higher fat content will add moisture and body to the crumb of this berry loaf.
- For the Eggs: I always suggest using eggs that are at room temperature for even baking. Here is a fast way to get eggs to room temperature.
- For the Flour: All-purpose flour works fine for this lemon blueberry bread recipe but you can also use bread flour which has a higher protein content and will make this berry loaf a bit chewier. We like to use bread flour in more traditional recipes like our homemade crusty bread.
🔄 Variations & Swaps
Since we’ve made this lemon blueberry bread so many times, we’ve tried a few easy variations that are just as good as the original. Depending on what you have on hand or the taste and texture that you prefer, here are some ways to switch things up.
Lemon Blueberry Bread with a Streusel Top
Before baking this berry loaf, sprinkle the batter with a quick streusel for a little crunch and sweetness. All you need is a little melted butter, sugar, flour, and a dash of cinnamon. This topping gives the berry loaf a gorgeous golden hue and an irresistible bakery-style finish.
Lemon Blueberry Bread with Yogurt
Try using plain Greek yoghurt in place of half the butter if you want to lighten things up a bit or simply want a softer crumb. It keeps the bread moist without adding too much weight and gives it a pleasant tang. When our butter ran low, we did this, and to be honest, we enjoyed it just as much.
Lemon Glazed Buttery Berry Loaf
Adding softened butter as a fat to the sweet lemon glaze will give a little more flavorful body as the finishing touch. For a picture-perfect finish, simply combine some powdered sugar and lemon juice with a tablespoon of melted and pour it over the cooled loaf.
Lemon Berry Loaf with a Crumble Top
Just before baking, you can also quickly add a crumble topping. Though a little chunkier, like in our homemade coffee cake recipes, it resembles the streusel. It gives the bread texture and gives it a slightly more unique feel.
Lemon Blueberry Bread Without Dairy
Try substituting plant-based yogurt and oil for butter. We have also successfully substituted flax eggs for regular eggs. The loaf stays nice and tender, and the flavor stays vibrant and fresh.
How to Make Lemon Blueberry Bread
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Recipe Questions and Answers
Although lemon blueberry bread isn’t particularly healthful, it is made with basic ingredients like flour, eggs, and fresh berries. Using Greek yogurt, cutting back on the sugar, or experimenting with whole grain flour can all help lighten it up. Compared to most store-bought options, this lemon blueberry loaf recipe has a more wholesome touch.
Fold the berries into the batter after tossing them in a tablespoon of flour. This will help in their suspension throughout the loaf.
Yes, but make sure they are thawed and drained on a layer of paper towels before adding to the batter.
You can keep this blueberry and lemon bread the refrigerator for up to a week or tightly wrapped at room temperature for up to two days. Freeze (wrapped) for up to 2 months and thaw at room temperature for extended storage. For optimal results, add glaze after thawing.
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Lemon Blueberry Bread
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Ingredients
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup milk
- 1 cup fresh blueberries
- 2 tablespoons fresh lemon zest
for the glaze
- 2 tablespoons lemon juice
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Prepare 8×4 inch loaf pan with non-sticking spray
- In a large bowl, beat the butter, sugar, lemon juice and eggs
- Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.
- Gently fold in the blueberries, and lemon zest.
- Pour batter into loaf pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.
- Allow to cool for 10 minutes before placing on wire rack.
- Combine glaze ingredients, drizzle over warm bread. Allow to cool completely.
Notes
- Roll blueberries in flour prior to folding into batter. This will help prevent berries from sinking to bottom.
- Be careful not to over-mix the batter.
- Use eggs that are at room-temperature in this lemon blueberry bread recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This blueberry lemon bread recipe has been updated with new information and updated photos from the original post from August of 2014.
Fantastic! Looks moist, delicious and fresh with all those juicy blueberries!! Yum!
Thanks, Kecia; lots of flavor in this bread!
This looks simply amazing, Dan! I love the combination of blueberry and lemon. I can’t wait to give this recipe a try!
Thanks Sarah, I think you will really love this one!
Dan this recipe for Blueberry-Lemon Bread looks fantastic! Two of my favorite flavor combinations are blueberries and lemon! Great photos also!!
Thank you, Heidy. We agree; how can you go wrong with this duo? –
Oh my!! I love berry and lemon and bread (which is really like a little cake!!). Pinning. Thanks for sharing!
Thanks for the great comments!
Fantastic as usual! I adore lemon with blueberry!
Thanks, Aunt Bee!!
Enticing photos that captured the fruity zesty taste of this moist bread. Well done.
Thanks, Carol. This treat tasted as great as the pics depicted.
Well I agree with you, no such thing to too much summer or too much berries of any kind. I am really loving all of your blueberry filled recipes lately, I think they are just fantastic! And this lemon blueberry bread is right up there with the best of them! This recipe is absolutely to die for! LOVE it! 🙂
Thank you, Nicole!
That is gorgeous and I love blueberry and lemon together!!!
Thanks, Tara. We love this combination too; add it with summer and it’s the best thing ever!
Stunning recipe and story Dan.
Thank you, Patty!
O my Gosh this blue berry lemon bread is turned so great, look so moist and delicious worth trying 🙂
Thanks, it is all that; and more!