Lemon Blueberry Bread

4.93 from 104 votes

Welcome spring with this fresh and light Lemon Blueberry Bread. It's easy to make with simple ingredients, and comes out moist, fluffy & packed with flavor

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Farewell to March and hello to all things spring, like this bright and beautiful lemon blueberry bread. Even if blueberries aren’t quite in season yet, you can usually find them more often by April, and you can certainly use frozen blueberries. This is a soft and moist quick bread that is packed with flavor, and super simple to make.

Lemon blueberry loaf cut halfway on wire wrack

You don’t need any fancy ingredients.

You don’t even need a mixer.

You just need patience as the bread bakes in the oven for almost an hour.

Think you’re up for it?

I knew you were!

Lemon blueberry bread deliciousness…here we come!

3 slices of the lemon blueberry bread on a wire wrack

How to make lemon blueberry bread

To make the bread, you’ll start by whisking together the wet ingredients: Greek yogurt, honey coconut oil, eggs and lemon juice. Use melted coconut oil, but it may still clump up like it did with me since the yogurt was not at room temperature. That’s no probs.

You can use any kind of oil you prefer. But I would recommend melted coconut oil, canola or vegetable, which all have a mild neutral taste that’s great for baking.

Collage of two images showing the wet ingredients before and after mixing

Next, whisk together the flour, baking powder, and salt; and transfer the dry ingredients over the wet ingredients.

Collage of two images showing the dry getting added to the wet ingredients before and after mixing

Now it’s time to fold in the blueberries and the lemon zest – aka the flavor bombs! You’ll notice that the blueberries are covered in flour. I do this to make sure they don’t sink to the bottom of the pan while baking. It’s a little trick to keep the blueberries “floating” in the bread.

Collage of two images showing the blueberries and lemon zest getting added before and after mixing

And now it’s time to transfer the batter to the loaf pan and get baking. I like to spray the loaf pan with coconut oil and then dust flour all over to make sure nothing sticks to the pan. And it makes removing the loaf effortless after cooling.

Collage of two images showing the loaf pan with the flour and then with the batter

Get ready for the most amazing smell in your kitchen when this lemon blueberry bread is baking, and especially when you remove it from the oven. You’ll notice it sorta looks like a pound cake that’s bursting with juicy sweet blueberries and fresh citrusy lemon zest. It’s moist, sweet and delicious, making it a wonderful treat anytime of the day! You knowwww we totally had it for breakfast around here!

Final lemon blueberry bread in loaf pan cooling on wire wrack

Tips for making lemon blueberry bread

  1. Use milk instead of greek yogurt. This lemon bread does come out more dense because of the greek yogurt. Milk will make it more light and fluffy, so I recommend using that if you prefer.
  2. Measure flour by spooning it into measuring cup. This is ideal for baking because if you scoop the flour from the container, it tends to be super packed into the measuring cup, and you actually end up with more flour than needed, which can lead to a denser bread.
  3. 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 lead to a denser loaf.
  4. Substitute frozen blueberries if you have to. The recipe will still taste amazing with frozen blueberries. But make sure not to thaw the blueberries. Toss them in frozen, and fold them in gently without over stirring to avoid the batter turning purple, unless you’re having a purple theme party…then yeah, totally do it!
  5. Allow to cool before slicing. The steam that condenses around the loaf pan actually makes it easier to remove from pan so allow for that time.
Lemon blueberry bread on a wire rack with forks on the side

The recipe makes a moist lemon blueberry bread with an amazingly delicious flavor from the sweet bursting blueberries and fresh bright lemons. Plus it’s just really pretty for spring. So I’m all about those bright vibes right now. Hand me a fork and a cup of tea, and I’m in blueberry lemon bliss!

Two slices of the bread cut and placed on square white plates with forks next to them

More quick bread recipes:

If you’ve tried this healthy-ish feel good Lemon Blueberry Bread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Lemon Blueberry Bread

Welcome spring with this fresh and light Lemon Blueberry Bread. It’s easy to make with simple ingredients, and comes out moist, fluffy & packed with flavor
4.9 from 104 votes
Servings 12 slices
Course Breakfast
Calories 124
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup maple syrup or honey
  • ¼ cup Greek Yogurt or Milk
  • ¼ cup coconut oil melted
  • 2 large eggs
  • ¼ cup lemon juice plus zest of one lemon
  • ¾ cup blueberries fresh or frozen
  • 1 tablespoon flour for coating blueberries
  • 3 tablespoons grated lemon zest

Instructions

  • Preheat oven to oven to 350°F. Grease and flour a loaf pan.
  • In a small bowl, combine the flour, baking powder and salt.
  • In a separate large bowl, beat the Greek yogurt, honey, coconut oil, eggs and lemon juice; stir the dry ingredients into the wet ingredients and whisk until mixed through.
  • In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold into the batter along with the lemon zest
  • Transfer to prepared loaf pan and bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Video

Notes

Recipe: Adapted from Taste of Home. I substituted the butter with coconut oil. I switched the milk to Greek Yogurt and I used half the amount of sugar and switched it from granulated sugar to honey.
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.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of greek yogurt, you can use sour cream or even milk.
  • I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • Replace honey with other types of granulated sugar or maple syrup.

Nutrition

Calories: 124kcal, Carbohydrates: 14g, Protein: 2g, Fat: 6g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 110mg, Potassium: 75mg, Sugar: 9g, Vitamin A: 45IU, Vitamin C: 4mg, Calcium: 26mg, Iron: 0.5mg

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

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Lemon blueberry bread on a wire rack with forks on the side

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Comments

  1. Hi Yumna!
    I hope you are well!

    As you might remember, I love this recipe and have now made it a couple of times. Thanks again!

    Since I’m new to baking, I just wanted to make sure that substituing 1 3/4 cups of whole wheat all purpose flour for the white flour (trying to make it a bit more nutritious) is OK and won’t make that much difference in texture.

    I read somewhere that maybe it won’t rise and be more dense when things are made with whole wheat vs. white flour..If this is true, I thought using almond milk instead of greek yogurt would help balance it out, since it will be less dense with milk vs. yogurt.

    What do you think?

    Thanks a lot!
    Nadja

    1. Hi Nadja, Thank you so much! I’m so glad you’re loving this recipe. I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours. And, instead of greek yogurt, you can use sour cream or even milk, so that should work! Let me know how it goes.

  2. I love this recipe so much! Thank you!

    I am trying a month without flour so I noticed you said not to attempt to sub with almond flour but my question is why not? I am new to baking so I don’t know if that’s obvious or not.

    Also, if I don’t have greek yogurt or milk at the present, could I increase lemon juice to 1/2 cup vs 1/4 cup lemon/1/4 cup milk in order to have enough liquid but also make it extra lemony which I like.

    Finally, maybe a silly question: if I don’t have quite a full 1/2 cup of maple syrup but plenty of honey, can I first fill up the 1/2 cup with whatever amount of maple syrup and then finish filling with honey, or is it not great to mix the two.

    thanks Yumna!
    Nadja

    1. You’re so welcome! The almond flour will affect the texture of the bread. Either a yogurt or milk will be needed because they help with the moisture – adding lemon juice will overpower the flavor. Yes, you can use honey or maple syrup!

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