Lemon Blueberry Bread

Ultra moist, easy to make, and topped with a thick lemon icing, this lemon blueberry bread is sure to be a new favorite! A combination of oil and sour cream prevents the quick bread from drying out, while lemon juice and zest adds lots of tangy flavor. 

Want to know a dangerous secret? There’s just 20 minutes of hands-on prep work standing between you and an entire loaf of glazed lemon blueberry bread. 

This quick bread recipe is incredibly easy to make and has been a reader favorite for many years. The batter comes together almost mindlessly, and if the thick lemon glaze didn’t need to go on top of the bread I could very easily eat it with a spoon. 

If blueberries aren’t in season, make this lemon blueberry loaf with frozen berries. It’s a delicious year-round treat that adds a pop of bright spring flavors to any day!

Ingredients in This Recipe

I almost always have the ingredients needed for this easy quick bread on hand. You’ll find the full measurements in the recipe card below, but let’s review some of the star ingredients. 

• Oil: I prefer using oil rather than melted butter as it keeps the bread moist and springy. You can use either canola, vegetable, or melted coconut oil. If using coconut oil, make sure all of the other ingredients are at room temperature to prevent it from solidifying. 
• Sour cream: I always make lemon blueberry bread with sour cream as it adds moisture and tang to the batter. If desired, you can substitute it with an equal amount of full-fat plain Greek yogurt.  
• Lemon juice and zest: I highly recommend using freshly squeezed lemon juice. Don’t add more than the recipe calls for, as the extra moisture could alter the texture of the baked quick bread. If you’re craving an even stronger lemon flavor, add extra lemon zest to the batter instead. 
• Blueberries: I like to toss the berries with a couple teaspoons of flour before mixing them into the batter. The flour helps prevent the berries from sinking to the bottom while the bread bakes. 
• Confectioners’ sugar: Forms the base of the lemon glaze. Adding less confectioners’ sugar will result in a runnier glaze, while adding extra will result in a thicker (and sweeter) glaze. 

How to Make Lemon Blueberry Bread

• Combine the dry ingredients: Whisk together the flour, baking powder, and salt in a large bowl. Set aside. 
• Combine the wet ingredients: In another mixing bowl, whisk together the oil, sugar, sour cream, eggs, lemon juice and zest, and vanilla extract. 
• Add the dry ingredients the wet: Stir until just combined. 
• Add the blueberries: Toss the berries with 2 teaspoons of flour before mixing them into the batter. This will prevent them from sinking to the bottom of the loaf.

• Bake the bread: Turn the batter into a greased and lined 9×5-inch loaf pan, then bake until a toothpick inserted in the center comes out clean. 
• Make the lemon glaze: Once the lemon blueberry loaf has cooled completely, whisk together the lemon juice and confectioners’ sugar and spread it evenly over the top.  
• Allow the glaze to set: The glaze will start to set up after roughly 15 to 20 minutes. 

Frequently Asked Questions 

Can Frozen Blueberries Be Used? 

Yes, you may use fresh or frozen blueberries in this recipe. If using frozen berries, add them directly to the batter without thawing them first and make sure to gently fold them in. You may need to increase the bake time by a few minutes. 

Can Lemon Extract Be Added? 

For a much stronger lemon flavor, you can add 1 teaspoon of lemon extract to the batter. Do NOT use lemon oil as that’s different from lemon extract. 

Can I Bake the Batter in Mini Loaf Pans? 

Yes, you can bake the bread in mini loaf pans but you will need to reduce the baking time. My best guess is that it would probably take 20 to 35 minutes depending on the size of your pans.

Can the Batter Be Baked in a Muffin Pan? 

Yes, you can divide the batter between 12 greased or lined muffin cups. The bake time should be around 20 minutes. Or you can use my lemon blueberry muffin recipe instead.

Can the Bread Be Frozen? 

Yes, the lemon blueberry bread can be frozen for up to three months. I prefer freezing the bread without the glaze. After thawing it overnight in the fridge, I bring the entire loaf to room temperature before glazing and serving it. 

More Lemon Blueberry Recipes to Make! 

• Lemon Blueberry Scones
• Lemon Blueberry Cupcakes
• Lemon Blueberry Bundt Cake
• Baked Lemon Blueberry Donuts

Recipe Video

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4.94 from 80 votes

Lemon Blueberry Bread

Ultra moist, easy to make, and topped with a thick lemon icing, this lemon blueberry bread is sure to be a new favorite! A combination of oil and sour cream prevents the quick bread from drying out, while lemon juice and zest adds lots of tangy flavor. 

Course Dessert

Cuisine American

Keyword blueberry lemon bread

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 1 loaf

Author Danielle

Ingredients

Lemon Blueberry Bread

• ▢ 2 cups all-purpose flour spooned & leveled (250 grams)
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup vegetable or canola oil (120 ml)
• ▢ 1 cup granulated sugar (200 grams)
• ▢ 1 cup sour cream or plain Greek yogurt (230 grams)
• ▢ 2 large eggs
• ▢ 2 tablespoons fresh lemon juice (30 ml)
• ▢ 1 tablespoon lemon zest
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup blueberries + 2 teaspoons all-purpose flour (150 grams)

Lemon Glaze

• ▢ 1 cup confectioners sugar (120 grams)
• ▢ 1.5 to 2 tablespoons fresh lemon juice use more or less as needed

Instructions

• To make the bread: Preheat the oven to 350°F (180°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
• In a large bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.
• In a separate mixing bowl, whisk the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract together until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
• In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, gently fold the blueberries into the batter.
• Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. Baking time will vary slightly depending on if you use fresh or frozen berries. If needed, cover loosely with foil for the last 10 to 15 minutes of baking to prevent excess browning.
• Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the pan and transfer to a wire rack to cool completely.
• To make the glaze: Once the bread has cooled, whisk the powdered sugar and lemon juice together until fully combined and no lumps remain. If your mixture is too thick, slowly add a little more lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
• Drizzle the glaze on top of the bread and spread it around. Set aside for 15 to 20 minutes to give the glaze time to harden.

Notes

Storage Instructions: Store in an airtight container at room temperature or in the refrigerator for up to four days.

Freezing Instructions: Bread will freeze well for up to 3 months, thaw overnight in the refrigerator, and bring to room temperature before serving.

Blueberries: You can use fresh or frozen blueberries in this recipe. If using frozen, you'll need to add them to the batter frozen (do not thaw). Note that this may increase the bake time by a few minutes. 

Lightly adapted from Betty Crocker.

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