Blueberry Lemon Bread Recipe
Quick Answer
Cream ½ cup butter + ¾ cup sugar, add 2 eggs, ⅓ cup yogurt, lemon zest + juice. Fold in 1½ cups flour + baking powder with 1 cup floured blueberries. Bake 350°F 55-60 min. Glaze: 1 cup powdered sugar + 2 tbsp lemon juice. Makes 1 loaf.
By Sarah Mitchell • June 15, 2026
This blueberry lemon bread is a moist, tender quick bread bursting with fresh blueberries and bright lemon flavor. A tangy lemon glaze drizzled on top soaks into the warm bread, adding an extra layer of citrus sweetness.
The secret to evenly distributed blueberries is tossing them in a tablespoon of flour before folding into the batter — this prevents them from sinking to the bottom.
About This Recipe
"Blueberry Lemon Bread" is a Desserts & Sweets recipe that brings unsalted butter, softened, granulated sugar, large eggs, Greek yogurt and fresh lemon juice together into a flavorful, well-balanced dish. Rated Easy and ready in about 75 minutes, this recipe fits easily into a busy schedule. It serves 10 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
- 2
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in yogurt, lemon juice, and lemon zest.
- 3
Whisk flour, baking powder, and salt. Fold into the wet ingredients until just combined.
- 4
Toss blueberries in 1 tbsp flour, then gently fold into the batter.
- 5
Pour into the prepared loaf pan. Bake 55-60 minutes until a toothpick inserted in the center comes out clean.
- 6
Cool in pan 10 minutes, then transfer to a wire rack.
- 7
Whisk powdered sugar and lemon juice until smooth. Drizzle glaze over the warm bread.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Unsalted butter, softened is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Loaf pan and stand mixer or hand mixer work especially well for this preparation. Because the recipe is vegetarian, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Blueberry Lemon Bread" is a versatile Desserts & Sweets dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Blueberry Lemon Bread stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
Why did my blueberries sink?
Tossing them in flour creates a light coating that helps them stay suspended. Also avoid over-mixing the batter, which makes it too thin.
Can I use frozen blueberries?
Yes, but do not thaw them first — fold frozen blueberries directly into the batter to prevent bleeding.
How do I store this bread?
Wrap tightly and store at room temperature for 3 days, or refrigerate up to 1 week. Freezes well for 2 months.
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