Lemon Blueberry Bread

4.93 from 228 votes

This Lemon Blueberry Bread has a fresh taste, moist texture and great tart and sweet flavor! It's so easy to make with staple ingredients

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Prep Time 10 minutes
Servings 12 slices
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A few slices of lemon blueberry bread on parchment paper.
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Lemon + blueberries = yum!

I’m obsessed with with the flavor combo of lemon and blueberries and I’ve made Lemon Blueberry Muffins and Lemon Blueberry Scones and now this lemon blueberry bread. And let me tell you, it’s just so good! It’s soft, spongey, and moist with lots of juicy blueberries and a tart lemon flavor that tastes so fresh.

And just like all my quick bread recipes, this lemon blueberry loaf is incredibly easy to make with no special equipment. Try it for a spring brunch, weekend snacking or a dessert, and I’m sure you’ll love it!

Happy Baking!
– Yumna

Lemon Blueberry Bread Ingredients

Ingredients for recipe in individual bowls: fresh blueberries, lemon zest, lemon juice, milk, sugar, baking powder and salt, eggs, and melted butter.
  • Dry ingredients: All-purpose flour, baking powder and salt. Use a GF all-purpose flour 1:1 mix if you’d like to make the bread gluten free.
  • Wet ingredients: Eggs at room temperature, granulated sugar, milk, melted butter that’s slightly cooled, lemon zest and lemon juice.
  • Blueberries: You can use fresh or frozen berries and make sure to toss them with a little flour so they don’t sink to the bottom of the loaf pan.

How to Make Lemon Blueberry Bread

Wet ingredients added to a bowl.
Step 1: Add milk, sugar, melted butter, eggs, and lemon zest, and juice to a medium bowl.
After combining wet ingredients.
Step 2: Whisk until thoroughly combined.
Quick bread batter after combining.
Step 3: Stir in the dry ingredients: flour, baking powder, and salt.
After folding blueberries into batter.
Step 4: Fold in the blueberries that were tossed in a little flour.
Step 5: Pour the batter into a greased and lined loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean.
Step 6: Let cool, then remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Lemon Blueberry Bread

Author: Yumna Jawad
4.93 from 228 votes
This Lemon Blueberry Bread is fresh and bright! It's an easy-to-make quick bread with simple ingredients. The loaf is moist, fluffy & packed with flavor!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings12 slices
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Ingredients
  

  • 2 ½ cups + 2 tablespoons all-purpose flour divided
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • ½ cup milk at room temperature
  • ½ cup butter melted
  • 4 tablespoons lemon zest
  • ¼ cup lemon juice
  • 1 cup blueberries

Instructions

  • Preheat the oven to 350°F and line an 8×4-inch loaf pan loaf pan with parchment paper.
  • In a medium bowl, whisk together the 2 ½ cups flour, baking powder and salt. Set aside.
  • In another large bowl, beat the eggs, sugar, milk, butter and lemon zest and juice with a hand mixer until combined.
  • Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
  • In a small bowl, toss the blueberries with the remaining flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter.
  • Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 45 minutes of baking to prevent the top from browning too much.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Notes

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.
This recipe was updated, but if you loved the original, here it is!
Ingredients
1 ¾ cups all-purpose flour plus more for coating the blueberries
1 teaspoon baking powder
½ teaspoon salt
2 large eggs at room temperature
½ cup maple syrup or granulated sugar
¼ cup milk at room temperature
¼ cup butter melted
¼ cup lemon juice
3 tablespoons grated lemon zest
¾ cup blueberries fresh or frozen
Instructions
Preheat the oven to 350°F and line an 8×4-inch loaf pan loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In another large bowl, beat the eggs, maple syrup, milk, butter and lemon juice with a hand mixer until combined.
Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter along with the lemon zest.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Nutrition

Serving: 1slice, Calories: 259kcal, Carbohydrates: 40g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 62mg, Sodium: 231mg, Potassium: 79mg, Fiber: 1g, Sugar: 19g, Vitamin A: 321IU, Vitamin C: 6mg, Calcium: 58mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

If you try this Lemon Blueberry Bread recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.

Recipe Variations

  • Use frozen blueberries. The recipe will still taste fantastic with frozen blueberries, but make sure not to thaw them first. Toss them in frozen, and fold them in gently without over-stirring to avoid the batter turning purple.
  • Swap blueberries for other berries. Consider adding other berries like raspberries, blackberries, or diced strawberries. These would all complement the tart lemon flavor.
  • Add chopped nuts. Walnuts and pecans would be terrific in this lemon blueberry loaf. Just fold them in gently before adding the blueberries.
  • Make a glaze. I will sometimes add a drizzle of icing on top of this loaf. If you want to try that, make sure the bread has completely cooled and then add icing over the top, and let it set before slicing and serving. Looking for an easy icing recipe? Try this simple one.

Recipe Tips

  1. Measure flour by spooning it into a measuring cup. If you scoop the flour from the container, it tends to get packed in the measuring cup. You end up with more flour than needed, leading to denser bread.
  2. Don’t overmix the wet ingredients with the dry ingredients. Just mix until you don’t see any more flour streaks. If you overmix the batter, it can make the loaf tough.
  3. Toss the blueberries in flour before folding them into the batter. I do this to make sure they don’t sink to the bottom of the loaf while baking.
A few slices of lemon bread with blueberries on parchment paper, fanned out to show thick, moist slices.

FAQs

How do I store lemon blueberry bread?

Make sure the lemon blueberry loaf is completely cooled. Then wrap it tightly in foil or plastic wrap and store it at room temperature for up to 3 days. After that, it’s best to transfer to the fridge or freezer. It will last in the fridge for up to a week.

Can I freeze lemon blueberry bread?

Yes! Freezing is a great way to enjoy a slice of lemon blueberry bread whenever the craving strikes! You can freeze the whole loaf or individual slices, separated by parchment paper, then wrapped tightly in plastic wrap. Place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.

Why is my blueberry bread not rising?

A common mistake is over mixing the batter, making the bread tough and dense. Stir the batter until the ingredients are combined, and there are no more white streaks of flour. Also, check your baking soda is not expired and measure your ingredients carefully.

My bread is browning too quickly. What should I do?

If the top of your bread starts to brown too much before it’s done baking, just tent it with a piece of aluminum foil to protect it from direct heat. This will help prevent over-browning while the bread continues to bake.

Why did my bread turn out dry?

There are a few reasons why bread comes out dry. It’s possible you could have overbaked it or added too much flour to the batter. To avoid dry bread, measure the ingredients carefully and be sure to keep a close eye on the loaf during baking.

Close up of lemon blueberry bread slices to show inside texture.

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Comments

  1. Irene says:

    First time baking a loaf and this turned out exactly as you had instructed! I did not use a hand mixer, and I believe that really helped achieve the perfect consistency. Your instructions and tips were clear and measurements were concise. Will be making it again!

    1. Yumna J. says:

      Aww thank you so much, Irene!! So happy to hear you found the recipe easy to follow and loved how your loaf turned out!

  2. Ariel says:

    Can I swap the all-purpose flour for oat flour?

    1. Yumna J. says:

      No, I think oat flour will be too dense. If you’re looking to make the bread gluten free, I recommend an all-purpose gluten-free flour. Hope that helps!

  3. Val Provenzano says:

    I made the banana bread and lemon blueberry. Both are great but I think my oven was too hot for the banana bread.

    1. Yumna J. says:

      Oh no, sorry to hear that! So glad you liked both of them still. Thank you!!

  4. Nad says:

    Another great recipe!! Thank you!! I substituted butter for vegetable oil ( same quantity) because I didn’t have any butter and it turned out delicious!

    1. Yumna J. says:

      Thanks, Nad!! So happy your substitute worked well!

  5. susanne says:

    How do i adapt the cooking time & temp for this recipe if i’m using 9×5 loaf pan?

    1. Yumna J. says:

      Hi Susanne, I have not tested this recipe in a 9×5 loaf pan, but I can’t imagine the time would be too different maybe adjusted by 5-10 mins.

  6. Reema says:

    I was hesitant to try because of the comments complaining about density but I followed your tips and wow! Perfect texture, taste, sweetness, and you could never tell it’s refined sugar free! My toddler and I made it together and it was easy to put together too! Thank you!

    1. Yumna J. says:

      Aww, I love that your toddler got to help!! So happy the recipe worked for you, thank you for sharing!!

  7. Kelley says:

    Can you make this without sweetener ? I want to make it without maple syrup and not substitute.

    1. Yumna says:

      Unfortunately I would not suggest using no sweetener as the bread would have very little flavor and the texture would be a little off.

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