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.
- If you’d like to increase the lemon flavor in the batter, you may add another tablespoon of lemon zest or 1 teaspoon of lemon extract. Do not add extract lemon juice, as that would alter the texture of the quick bread.
- Line your pan with parchment paper before pouring the batter into it. This will make it much easier to lift the bread out of the pan.
- Don’t over mix your batter! This can over develop the gluten in your bread and lead to a denser loaf.
- If you find that your lemon glaze is too thick, add up 1/2 teaspoon of lemon juice at a time to thin it out. If your glaze is too thin, add extra confectioners’ sugar.
More Lemon Blueberry Recipes to Make!
- Lemon Blueberry Scones
- Lemon Blueberry Cupcakes
- Lemon Blueberry Bundt Cake
- Baked Lemon Blueberry Donuts
Lemon Blueberry Bread
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)
- 1 cup confectioners sugar (120 grams)
- 1.5 to 2 tablespoons fresh lemon juice use more or less as needed
- 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.
Really delicious recipe – though I did tweak it a bit. Mostly due to my husband’s egg intolerance plus I like chia seeds and butter! Used 1/4 cup of butter (1/2 stick) plus 1/4 cup of canola oil. Used “Red Mills” egg replacer in place of the 2 eggs – which you can get at places like Whole Foods (it’s tapioca and potato starch but when water is added it’s egg-like). Used more lemon zest – almost 2 lemons. (put the zest in the 1 cup of sugar and hand blended the sugar and zest as a way to bring out zest). Used only 1 teaspoon of vanilla not 2. And like I mentioned, I love Chia seeds – they’re very healthy and delicious (taste like poppy seeds only better!). I used about 1/4 cup of chia seeds and soaked them in a little Kefir (3 TBS) and then added them to the wet ingredients prior to adding flour mix. Used 9 x 5 loaf and had to bake longer – until about 70 minutes (middle was too wet at just 60 minutes). So incredibly delicious !! Thank you
How much more lemon juice or lemon zest should I add to enhance the lemon flavor a bit more? Thanks!
You can add the zest of another lemon to enhance the flavor more.
Lemon -blueberry bread..Absolutely delicious!! And easy. After making 6 or 8 batches/ I tried it with raspberries instead of the blue. Verdict is still out since it’s too hot yet to try. I will say this makes a better cake than bread, tho. I get 3 smalls out of one batch. I’ve given many as neighbor gifts here in our apartment complex. You nailed it! Compliments have been many.
I do have a question. I’m in my 80thdecade and have done afair amount of bakinf — mainly self taught..I’m still learning. Why the vanilla and lemon juice? I followed your recipe exactly and it’s really very good. I’m just curious.
Thanks again. Such a find!
Thank you, Charlotte! I typically add vanilla to baked goods just because it adds a little flavor. You could definitely leave it out of this recipe though!
I did 6 batches again this morning! 18 smalls. The raspberry turned out fine but they’re bigger than blueberries, so might want to add more than a cup. I did add some raspberry jam to the glaze for the raspberry loaf. Thanks again for this recipe. Excited to try more of your recipes.
Can I add lemon extract for a more lemoney flavor and how much would you suggest? Also can I use frozen blueberries, not thaw of course?
You can add 1-2 teaspoons of lemon extract. Frozen blueberries will work just fine too, just be careful folding them into the batter.
Just found your site and have found lots of recipes I want to try … very excited!!
Hope it’s not a problem doubling the recipe for 2 loaves. Want to bring one to work and leave one home.
It’s fine to double the recipe, just be careful not to over mix the batter at the end though.
Came out beautifully. I used a little less sugar, about 2/3 cup and frozen blueberries. Also added some chia seeds and drizzled with honey lemon juice instead of the glaze. Loving it!
Hi Danielle! With a few days left until Easter, and everyone at home, what a great time for cooking and baking! I want to make the lemon blueberry recipe in a mini loaf pan. What adjustments would you make in baking time? Thanking you in advance and Happy Easter/Passover.
Hi, Jennifer! It depends on the size of your mini loaf pans, but you’ll definitely want to decrease the baking time. I would guess they’ll take somewhere between 20-35 minutes.
Hi! Could I make these in muffin tins? If so, how long would I bake them for?
Yes, that would be fine! I would probably bake them for about 20 minutes.
Can’t wait to try! Do you think I could use an 8×4 inch loaf pan? Would you alter the recipe or bake time in any way?
That should be fine, but you’ll probably need to increase the baking time.
If you are thinking about making this recipe, MAKE IT! By far the BEST recipe I have made in the last month. It is perfect in every way, just sweet enough, just lemon-y enough, super moist and delicious. I will definitely be making this again soon. Thank you for this recipe Danielle!
I made this tonight and it is fabulous! Great recipe – clear instructions! I used a different glaze recipe with melted butter but followed the bread recipe exactly. What a delicious flavor. I’ll be making this again for sure. Thank you!! 🙂
A little to sweet for me, but really good. I do feel like this needs another egg, or possibly more baking powder. Just felt a little dense after just mixing enough to combine.
I agree. Next time I plan to use milk instead of yogurt
I am so excited to try this recipe but I don’t have plain greek yogurt or sour cream but I have Vanilla Greek Yogurt, can I use that instead? Thanks!
Yes, that’s fine!
Made this recipe last week – so delicious! I’m planning to make it again tomorrow but with mini loaf pans instead to share with family members. The pans are 5.75 x 3 in, so I think I’ll make 3 mini loaves. How do you recommend I adjust the oven temperature and baking time? Thanks!
So glad you enjoyed the bread! You can keep the oven temperature the same, but I would reduce the baking time.
I get 3 smalls from 1 batch. For the small disposable foil pans, 40 minutes seemed about right. I started with 35 minutes for the little larger metal pans.
I don’t have sour cream or Greek yogurt. Can I substitute with whole milk?
I haven’t tried it, but you probably could. I would probably only use 3/4 cup of milk, but it’s hard to say because I haven’t actually tested it.
Alright, y’all. I made this tonight and it is fantastic! I am allergic to dairy products so instead of using sour cream or Greek yogurt, I used Silk unsweetened almond milk yogurt alternative! Still turned out very good! My only semi-complaint is that it takes longer to bake than anticipated. I baked this for closer to 70 minutes, but it was worth it! Highly recommend and I will be making again!
Can you use a mix of blueberries, blackberries and strawberries?
Yes, that would be fine.
Can frozen blueberries be used? If so, would they need to be defrosted firsf?
Frozen blueberries are fine. I wouldn’t defrost them, just fold the frozen blueberries into the batter.
Made this a few times! I love it. I decreased the sugar a bit, and still sweet and delicious
I made this recipe today for my dairy-free granddaughters and son-in-law, for breakfast tomorrow. I cut a heel off to taste it, and it was fantastic! I used tofutti sour cream, (non dairy) and tweaked the amount of lemon juice to a quarter cup. It came out perfect and looked exactly like your picture. Nice and lemony, moist and buttery tasting, like pound cake. My family will be in for a treat in the morning! Thanks for this recipe. It’s a keeper.
LOVED this recipe! I’ve had some frozen blueberries in my freezer since picking them last summer and really wanted to bake something delicious with them. I’m not normally a lemon fan but a lemon-blueberry loaf just sounded delicious.
Made a double batch to gift to my MIL and SIL for Mother’s Day and was SO pleased with the outcome, so much so I made an extra loaf yesterday for hubs and I to enjoy.
The texture is beautiful and moist (I can’t stand dry baked goods), the blueberries didn’t sink to the bottom, and the lemon flavor was well balanced.
I loved this recipe so much I just hand wrote it in my recipe book I’m keeping with all my favorites I discover over the years (with credit given so I can always come back to the blog to search for more recipes and so I don’t forget).
Not normally one to write reviews either for recipes but I’m trying to give good feedback on recipes I really enjoy. Thanks so much for this one!
I made this loaf for my husband as he was craving something lemony…. Its beautiful. Not too sweet, a hint of blueberry and the freshness of lemon is perfect. I added some lemon zest to the glaze and it was amazing. I will definitely make this again. And again….. And again….. Thank you!
Okay this recipe is honestly amazing. The texture of the loaf is phenomenal – so delicious. I used Greek yogurt instead of sour cream and cut the icing recipe in half to try and cut down on the sugar. Make this, you won’t regret it!
I hope that you are right! What kind of oil did you use? I also used Greek yogurt.
First, I would like to say do NOT use coconut oil unless it is already liquified. We had the cold pressed cocount oil and I melted it before using it but as soon as it hit the cold eggs, it coagulated, leaving me with a very lumpy batter. It’s baking now, but im not sure that it will turn out ok, sadly.
I’ve made a lot of lemon blueberry bread, varying which recipe I use each time. We’ll see
I also don’t want the nuts.
If you use melted coconut oil, you’ll want to make sure your other ingredients area at room temperature, since coconut oil does solidify when cold. I hope it still turned out okay for you though!
hi!! I want to try this recipe but can I use Honey instead of sugar?
I honestly haven’t tried it, so I’m not quite sure. Honey is quite different from granulated sugar though and much sweeter so it would likely affect the texture and taste of the bread.
This bread is sooo good! I used bottled lemon juice and no zest and it was delicous! The bread had a nice rise and moist crumb. I will make it again and again!
Just made this today for my family (I can’t eat it due to food restrictions but man, it looks/smells good!). Quick question – I bake a lot of cookies, brownies, cakes etc but not many loaf recipes. My loaf is a little bit sunken in the middle. Not much but the glaze is pooling there a bit. I followed the recipe word for word. Is this just a thing that can happen sometimes? It’s most definitely fully baked, the color is beautiful and it feels moist but firm.
Hi, Victoria! Was the center sunk when you took it out of the oven? If so, it could be that the batter was a bit over mixed – which can incorporate more air into the batter and cause it to fall. It could also be the baking powder you used, have you tested it to make sure it’s still fresh?
Turned out perfectly! I made it for my dad for Father’s Day and it was a hit! All the instructions were so clear and helpful. I did have to tent the cake closer to the end of its baking time but it was perfect! Only changes I made were adding the zest of two lemons to make it a little more lemony and I added 1/4 tsp of vanilla to my glaze! All and all amazing recipe, will definitely be making it again soon! Thanks for the recipe Danielle! 🙂
I baked for nearly 75 minutes and but the batter was still sticking to my fork… If I want to bake this in muffin tins, what would the temperature and time be?
Hi, Jessica! It definitely shouldn’t take that long to bake, have you checked your oven temperature with an oven thermometer? You can bake these into muffins at the same temperature for about 20 minutes, give or take a few minutes.
Absolutely the best yet! Looking for things to do during this trying time, I began baking each Wednesday. My wife would take a nap and I would do my thing in the kitchen. For the past 14 weeks I have been baking a different bread each week and this recipe is the winner hands down. My wife is my official critic and taster and not only does this bread look just like the pictures, the taste is perfect! Out of this recipe I made 3 mini loafs . I substituted a cup of milk and tablespoon of lemon juice instead of the sour cream and it is a great substitute. One loaf down and I know that it will definitely be on my repeat list. Delicious!!! The blueberry lemon combination is a perfect match. Happy Baking
I’ve tried a LOT of lemon blueberry bread/cake recipes , and this BY FAR, is the easiest and best tasting. It’s my go to recipe for a quick treat or for company. I also have made a GLUTEN FREE version — using cup for cup blend, and adding an extra egg and additional tsp of baking powder for lift. PERFECT ! I’m not a huge fan of GF baked goods, but this was over the top good.
Can you substitute applesauce for the oil?
You could probably substitute some of the oil for applesauce. I wouldn’t recommend substituting all of it though, otherwise, it will affect the texture of the bread.