Lemon Blueberry Bread
Updated May 19, 2025
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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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
- 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
Lemon Blueberry Bread
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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
- 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.
- 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.
- 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.
FAQs
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.
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.
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.
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.
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.
Comments
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!
Aww thank you so much, Irene!! So happy to hear you found the recipe easy to follow and loved how your loaf turned out!
Can I swap the all-purpose flour for oat flour?
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!
I made the banana bread and lemon blueberry. Both are great but I think my oven was too hot for the banana bread.
Oh no, sorry to hear that! So glad you liked both of them still. Thank you!!
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!
Thanks, Nad!! So happy your substitute worked well!
How do i adapt the cooking time & temp for this recipe if i’m using 9×5 loaf pan?
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.
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!
Aww, I love that your toddler got to help!! So happy the recipe worked for you, thank you for sharing!!
Can you make this without sweetener ? I want to make it without maple syrup and not substitute.
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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