A super moist blueberry lemon bread recipe that is easy to make and topped with a delicious lemon glaze!
I have two extremes when it comes to sweeter recipes. It must either be insanely rich, decadent, and full of chocolate or it must be full of lemon flavor. Talk about complete opposites, right? It can make for some tough decisions when I’m trying to decide between the two.
I’m guessing you figured out which one won last time.
There’s something simply amazing about combining berries and lemon, particularly blueberries and lemon. I whipped up a few batches of this bread and gave some to my mother and mother-in-law, they both loved it. I guarantee you will too!
This bread is so incredibly easy to make too. Just combined all of the ingredients together, pour it in a loaf pan, and bake it! I love how each bite of this bread is bursting with fresh blueberries. The lemon glaze for this recipe is simple to make as well, with just two ingredients. The glaze is optional, but highly recommended, as it increase the lemon flavor in the bread.
You can substitute the plain greek yogurt in this recipe for sour cream, both work well in this recipe! The yogurt helps to add more moisture to the bread.
This bread is like eating a slice of summer. A blueberry lemony slice of summer!
- 2 cups all-purpose flour + 1 tablespoon, divided
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup. oil (coconut, vegetable, or canola)
- 2 tsp. vanilla extract
- 2 eggs
- 1 cup granulated sugar
- 1 cup plain greek yogurt (or sour cream)
- Zest & juice of 1 lemon
- 1 cup blueberries
- Lemon Glaze
- ¾ cup confectioners sugar
- 1-2 tablespoons fresh lemon juice
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and set aside.
- In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
- In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
- Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
- Lightly fold the blueberries into the batter.
- Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*
- Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
- Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
- Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
*Store in an airtight container on the counter for up to five days. Bread will freeze well for up to two months.
Lightly adapted from Betty Crocker
Love lemons and blueberries? You might also love these Skinny Lemon Blueberry Cheesecake Bars!
I am totally loving how we’re both on bfast bread kicks this week, Danielle! That being said, I NEED this gorgeous blueberry bread in my life—-Hooooly cow, all those juicy blueberries and that lemon-y glaze looks PERFECT. Gorgeous, gorgeous photos too, girlfriend! Pinned. 🙂
Breakfast food is seriously the best! Thanks so much Sarah and thanks for pinning 🙂
This bread looks amazing! Could you use a bundt cake pan instead of the loaf pan?
Hi, Kim! It may not be quite enough batter for a bundt pan. I do have a lemon bundt cake recipe here though: http://www.livewellbakeoften.com/2016/02/11/lemon-poppy-seed-bundt-cake/. You can just omit the poppyseeds and add in 1-2 cups of blueberries 🙂
I made this recipe a couple of years ago. It is sooo good! I just came into a load of blues and was wondering if this recipe can be doubled.
Thanks!
Theresa
I haven’t tried doubling it yet, but I imagine it would probably work. I do avoid doubling recipes like this one though, because it can lead to over mixing and a tougher bread. I also have another similar recipe, this lemon blueberry bundt cake, it tastes similar and uses more blueberries too.
I want to make this with some whole wheat flour combined with white? Any suggestions?
I usually have success using half whole wheat and half all purpose flour in most recipes. I would try 1 cup of whole wheat flour and 1 cup of all purpose in this recipe.
This bread looks amazing! Look at those blueberries! I’m totally all over that lemon glaze! Delish 🙂
I also LOVE lemony desserts. A bread like this is so nice as a snack. It looks like it’s out of a pastry shop, Danielle! So gorgeous.
Thanks so much Allison, that totally made my day!
This bread looks delicious, Danielle! I love that you added lemon in, and that glaze sounds amazing! Quick breads are of my favorite things to bake. Definitely going to have to try this out! Gorgeous pictures, too! Pinned!
The glaze definitely makes this bread so much better! Thanks Gayle, thanks for pinning too 🙂
Sounds amazing, looks amazing,….I must try this bread out. Thanks for the inspiration! Question though: what if I subbed the oil for applesauce or mashed banana? Think it would work?
I can’t say for sure, I haven’t tried it yet. I did make the first one with 1/3 cup oil and it came out very similar, so you can reduce the oil. Applesauce and banana tend to make baked goods a little more dense. If you do try it let me know!
I will! I love swapping out ingredients and trying recipes my own way, so I just can’t help it. Thanks, girl!
I wondered about all that oil and put the whole amount in on my first go with the recipe but I will reduce it next time. The bread took 10 minutes longer to bake than the recipe suggested??
Hi Marlyn, you can feel free to reduce the oil to 1/3 cup if you like. Every oven is different too, so that may be the reason your bread took a bit longer to bake.
I’ve been using all purpose white flour from Montana and have had a few disaster with it even in breads I’ve been baking for years – could it be this flour?
It’s hard to say, because there are so many things that can affect baked goods (freshness of baking powder/soda, oven temperature, altitude, etc.) If you feel that’s the only thing that’s changed, have you tried using another brand of flour? Is the same thing happening when you bake something each time? Or what exactly is happening? I’d love to try to help you, I just may need a bit more information. 🙂
I’m totally obsessed with lemon desserts…and this lemon bread looks to-die-for! I’m all about that delicious glaze. I need a slice of this for breakfast!
Danielle! This blueberry lemon bread seriously looks PERFECT! I love the lemon glaze you put on top too. Mmmm, I might just have to make this for breakfast this weekend!
It’s insanely delicious, Natalie! Hope you enjoy it 🙂
Gorgeous pictures Danielle! This Blueberry Lemon bread looks soo amazing, I wish I could grab a piece out of my computer screen. Pinning 🙂
Thanks so much Katie, thanks for pinning too!
Wow, this bread looks so delicious! I love the blueberry lemon combination and really wish I had a few slices to enjoy in the morning. Pinning!
It’s an amazing combination for sure! Thanks for pinning Cindy 🙂
wow another delicious recipe! definitely craving a slice right now, looks SO delicious and moist!
Danielle!!! Oh my!! the bread looks so soo delicious anf moist.. blueberries and lemon are so so amazing together. . Love the pictures… 🙂
They really are! Thanks so much Arpita 🙂
Ahhhh Danielle!! This bread looks PERFECT! I adore the blueberry + lemon combo, and that glaze seriously has me drooling!! And I love that there’s a whole cup of yogurt in there! Yum. Awesome pictures, too! 🙂
Oh my goodness, Danielle! This bread looks so amazing! My mouth is watering right now! Blueberry and lemon is one of my favorite dessert flavor combos! I wish I had some right now 🙂
This loaf is beautiful! I adore lemons and blueberries. And all quick breads – I keep coming back for slice after slice after slice 🙂 Haha, I can relate to your flavor struggle too. I either want citrus or extreme chocolate fudge, whether it be smoothies or quick breads or whatever. The lemon lover in me is winning out this time! Pinned!
This = my idea of heaven! It is just so moist looking <3 I wish I had some to go with a nice cup of tea right now!
Hi Danielle, Have you ever made the Lemon Blueberry bread in small size loafs. I would like to divide the recipe into 3 or 4 small loafs and wrap each one for a Christmas gift. Not sure it will work well and don’t know how long and at what temp. to bake the small loafs. Any suggestions?
Hey Maureen! I haven’t tried these as mini loafs before, but I think it would work. The temperature would probably be fine leaving it the same at 350 degrees.
As for the baking time, I’m not 100% sure and it will depend on the size of the mini loaf pans. I would check them after about 20-25 minutes and see where they’re at. They will probably need to bake longer than that maybe up to 30-35 minutes. You’ll know they’re done when the top is lightly browned and a toothpick inserted in the center comes out clean.
Hope this helps! Would love to hear how they turn out if you try it.
Have you used frozen blueberries? I too want to make mini loafs for Christmas presents.
And I am going to try making a dairy and gluten free version also. I will use coconut cream in place of yogurt but still working on the flour substitutions. Thanks!
Hi LeAnn! I haven’t tried frozen blueberries with this bread before, but I think they would work. I’m unsure about how it would work substituting coconut cream for the yogurt though.
My grandson has to be gluten free and dairy free so I have been doing research and then baking and the coconut cream is recommended as a substitute for milk products. I have used it in several recipes and it works great! It is the same consistancy as yogurt or sour cream. And because it comes in a can it is something I can keep on hand all the time. I’m in the process of making mini loaves now with substituting coconut milk for the yogurt as I don’t have any. I will try making a gluten free version another day. My grandson loves blueberries so am sure he would love this. I’ll let you know how they turn out.
Thanks for sharing about the coconut cream for replacing yogurt – that’s definitely great to know! Would love to hear how they turned out with it as well.
The bread is in my oven right now. Very easy to make, looking forward to trying it!
Bread out of the oven and glazed, yum!! I used the zest of 2 lemons in the batter and more lemon juice in the glaze, very tasty. My 5 year old likes it too. Thanks for sharing this recipe.
So glad to hear you enjoyed the bread, Jama! I love the idea of adding more lemon zest and juice. I’ll have to give that a try next time I make it!
This bread looks amazing! Love the blueberry and lemon combo. I bet the sour cream makes this bread super moist!
I made this bread yesterday, and it really is amazing. The glaze makes it. This one joins my book of things I make on regular rotation. Thanks for the great recipe!
So happy to hear you enjoyed the recipe, Deb! I love the glaze on this too 🙂
Has anyone ever used raspberries instead of blueberries?
Hi Mel – I haven’t tried raspberries before, but I think they would work just fine!
I’ve tried baking this bread twice now and both times I’ve gotten the same results… the bread is still raw in the middle. The edges seem to cook fine bu the middle section comes out uncooked and moist. I’ve been careful to follow the directions on this post but haven’t had success. too much oil? flour?
Sorry to hear that, Cecilia! Every oven is different, so your bread may take a little longer to bake. You can try baking it a little longer, if the top begins to become too brown just tent it with aluminum foil. The foil will help to prevent the top from burning, but still allow the bread to cook.
Another suggestion would be to try an oven thermometer. They’re inexpensive and a great way to make sure your oven temperature is correct.
I made this for Easter brunch. There wasn’t a crumb left! And I was asked for the recipe three times! Thank you!
I’m so happy to hear everyone enjoyed this recipe, Barb!
I discovered this recipe post a couple of months ago and it is a “go to” favorite! And, my hubby adores it! It is so scrumptious and easy to prepare that I just had to share your goodness with a link to this post on mimismorselsandmore.wordpress.com . While I’m new to blogging, I’m not new to cooking and hospitality. This is a perfect addition to my “share-worthy” bread recipes. I’m yet to have anyone refuse it! Keep ’em coming. Love your practically and deliciousness.
Thank you for the kind comment, Dani! I really appreciate it! I’m happy to hear everyone has loved it so far, especially your husband. Thanks for sharing as well!
I saw this delicious looking bread on pinterest, I just bought fresh blueberries Saturday and have been dying to try something new and not to sweet. I usually make a double recipie and since I use the smaller loaf pans I always get a mini taster just for whoever happens to still be up when the fresh warm bread is ready. Well this did not disappoint, my brother and son were waiting for the second they could cut into it, the smell is amazing and transforms you to a warm sunny day in summer. We all love it and my neighbor who is under the weather will receive a loaf tomorrow. I will definitely be making this again and again. It is going into my book of tried and true regular favorites. Thank you Danielle can’t wait to try more of your delicious recipes.
I’m so happy to hear that you enjoyed the recipe, Jeannette! This one is definitely one of my favorites as well. I’m happy to hear that they loved the recipe and I hope your neighbor enjoys it as well! I’ll definitely try out the smaller loaf pans next time I make it too 🙂
This looks like exactly what I was looking for! I need to make this in advance to take to friends I will be visiting a 6 hours drive away. I plan to make it on Thursday or Friday to take on Sunday to eat on Monday. Should I freeze it? If so, how wold you recommend packaging for freezing?
Hi Cynthia! If you’re making it that far in advance I would suggest freezing it. Once it cools completely, wrap it tightly with plastic wrap and store it in the freezer until you leave for your trip. I also would not add the icing before freezing, I would wait and add it a little before serving the bread. Hope you enjoy the recipe and have a great trip!
My sister-in-law made this for a get together last week and everyone raved over it. My daughters and I just pulled ours out of the oven. We made 2 batches for one large loaf and 8 mini loaves. Thanks for sharing!
I’m so happy to hear that everyone enjoyed the bread, Colleen! Hope you and your daughter enjoy the two batches you made too! 🙂
I’ve been making this as give away’s at work for some time now and EVERYBODY LOVES IT! I am constantly getting asked when I’m making more.
This makes me so happy to hear, Meleah! It’s perfect for giving as a gift, I’m so glad your coworkers love it too 🙂
Made this recipe last night when babysitting for a friend’s 7 year old daughter…. it was super easy, fun, and came out DELICIOUS!!!
So happy to hear that you enjoyed the recipe, Heather! It’s definitely one of my favorite things to make too 🙂
Tried your recipe for the first time and it’s DELICIOUS! Very easy to make and super moist.
Thank you for sharing!
Thank you for the kind comment, Thao! So glad you enjoyed the recipe 🙂
This bread is absolutely delicious. I followed the directions exactly and hubby and I really enjoyed it. We had it for dessert and breakfast!
So glad you and your husband both enjoyed it, Dani! 🙂
My mother lives in a senior resident apartment complex and the ladies have afternoon coffee every week day and I have made this twice now for them and they love it! It is such a great recipe! I love pleasing those ladies and love baking for them because many of them don’t bake anymore (my mother included!). You have made a bunch of ol’ ladies very happy (me, too!!!) Thank you for posting this recipe. I see you have comments on this from a couple of years ago, so it’s nice to see that this recipe is still making the rounds! Debbie
Your comment made my day, Debbie! It’s always so wonderful to hear from readers when they love a recipe and I’m so glad the ladies at your mother’s apartment complex loved it too! Thanks for sharing 🙂
This was divine! Made it two days in a row using fresh then frozen berries and both batches were perfection.
I’m so glad you enjoyed the recipe, Rose!
This is a keeper. Did not have time for glaze and even without, it was nicknamed “blueberry goodness” at work. With lots of lemons and heavy rain in California, let the baking continue! Thanks for publishing. After one trial, it is already a favorite.
I’m so glad to hear everyone liked the recipe, Renee! And I love that nickname 🙂
I put all the ingredients together, but noticed you did not call for them to get mixed with the flour and others. I put it in the loaf pan, tasted the batter and it was not good. I realized it needed sugar, so I added the cup. I hope this does not make it overmixed and it still turns out ok! I hope I am doing this right now. Fingers crossed!
Hi, Melissa. Sorry for any confusion, the recipe says to combine the dry ingredients in one bowl, the wet ingredients in another bowl, and then combine them. Hopefully the bread still turned out good for you! 🙂
Just made this blueberry lemon loaf. It is delicious!!! I didn’t have a whole lemon on hand so I used a few drops of pure lemon extract in addition to the zest of half a lemon. I also substituted 1 cup whole whole wheat flour and 1 cup of oats for the called all purpose flour. You wouldn’t notice a difference! Thank you for this recipe 🙂
The lemon extract was a wonderful idea! So glad to hear the whole wheat flour and oats worked great too, thank you for sharing! 🙂
I made the recipe AS IS, and it looks just like the picture. The taste is out of this world. 350 degrees, 60 minutes, spot on. I love the combination of lemon and blueberries.
So glad you enjoyed the bread, Robin! I actually made another loaf of it yesterday too! 🙂
This was delicious! I have made it a few times now. Most recently, I use d 1/2c regular sugar and 1/2c coconut sugar and loved it! Thank you!
I love to use coconut sugar, I definitely need to try that out next time I make a loaf! So glad you enjoyed the bread! 🙂
The hostess served this yesterday at breakfast. It looked great and tasted as though it came from heaven. I now have the recipe so what more could I ask for? Thank you!
So glad you to hear that you liked the bread, Richard!
Made two of these for a party. Not only were they gone halfway through the party, but I overheard multiple people absolutely RAVING about them! Thanks for helping me make a great impression!
That is so wonderful to hear, Crystal! I’m so glad everyone enjoyed the bread! 🙂
It’s in the oven! Thanks for the recipe! Taking it to our friends camp for breakfast! Have a lovely weekend!
What a great idea, Lora! We go camping a lot too, I may need to bring a loaf of this next time! Hope you and your friends enjoy the bread 🙂
Hi Danielle!
Mine loaf came our more like scone texture, Where did I do wrong? I used vegetable oil and sour cream instead of yogurt. I believe I was also consciences about not over mixing dry to wet. Any thoughts?
Hi, Kim! The vegetable oil and sour cream would be fine. How did you measure your flour? Did your scoop it out of the container or spoon & level the flour? Scooping it out of the container can cause the flour to become packed inside the cup and you can end up with too much. I’m wondering if maybe there was too much flour and that’s why it turned out that way?