Lemon Blueberry Bread

Lemon Blueberry Bread is soft, moist, and bursting with juicy blueberries and bright lemon flavor in every slice. The tender crumb and fresh citrus notes make it feel both comforting and refreshing at the same time. Perfect for breakfast, brunch, or an afternoon treat, this loaf never lasts long once it’s sliced.

Why You’ll Love This Recipe

• Bright and Beautiful: Fresh lemon zest and juice create a sunny, citrusy flavor that pairs perfectly with sweet blueberries.
• Incredibly Moist: Thanks to sour cream and just the right balance of ingredients, every slice is tender and never dry.
• Simple and Forgiving: This is a one-bowl wonder that comes together quickly with everyday ingredients.
• Perfect for Any Occasion: Enjoy it for breakfast, brunch, dessert, or as a thoughtful homemade gift.
• Optional Glaze: A sweet lemon drizzle takes it over the top, but it’s absolutely delicious plain too.

Print

Ingredients You’ll Need

For the Bread:

• 3 cups all-purpose flour
• 1 tablespoon lemon zest (from about 2 large lemons) — this is where all that sunshine flavor lives
• 2 tablespoons fresh lemon juice — always fresh, never bottled
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• ½ cup vegetable oil (or melted butter) — butter adds richness; oil keeps it extra moist
• 2 large eggs, room temperature — this helps everything blend smoothly
• 1 cup sour cream (or plain Greek yogurt) — the secret to that tender crumb
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries (or frozen, thawed and drained) — pat frozen berries dry to avoid extra moisture
• 1 tablespoon all-purpose flour (for tossing with blueberries) — keeps them from sinking

Optional Lemon Glaze:

• 1–1½ cups powdered sugar
• 1–2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Why These Ingredients Work

The magic of this bread starts with fresh lemon zest and juice, which bring that bright, tangy citrus flavor that makes every bite feel light and refreshing.

The sour cream is my secret weapon for moisture—it keeps the bread incredibly tender and prevents it from drying out, even a day or two later. I love using sour cream, but Greek yogurt works beautifully too if that’s what you have on hand.

The combination of baking powder and baking soda gives the bread a lovely rise and that perfect, slightly springy texture.

Tossing the blueberries in a tablespoon of flour might seem like a small step, but it really does help them stay suspended throughout the bread instead of all sinking to the bottom.

And that optional glaze? It’s just powdered sugar and lemon juice, but it soaks into the warm bread and creates this sweet-tart crust that’s absolutely irresistible.

Essential Tools and Equipment

• 9×5-inch loaf pan — the standard size works perfectly
• Mixing bowls — one large, one medium
• Whisk — for combining ingredients smoothly
• Rubber spatula — for gentle folding
• Parchment paper or cooking spray — to prevent sticking
• Toothpick or cake tester — to check for doneness
• Cooling rack — helps the bread cool evenly

Step-by-Step Instructions

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). While it’s warming up, grease and flour your 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Dry Mix

In a medium bowl, whisk together the 3 cups of flour, lemon zest, baking powder, baking soda, and salt.

The lemon zest will release its oils as you whisk, and your kitchen will already start smelling amazing. Set this bowl aside for now.

Step 3: Combine Wet Ingredients

In your large mixing bowl, whisk together the sugar and oil (or melted butter) until well combined. Add the eggs one at a time, whisking after each addition. Then stir in the sour cream, lemon juice, and vanilla extract.

Mix until everything is smooth and well blended. Don’t worry if it looks a little lumpy from the sour cream—that’s perfectly normal.

Step 4: Mix the Batter

Now, gradually add your dry ingredient mixture to the wet ingredients.

Use a rubber spatula or wooden spoon to fold everything together gently. The key here is to mix just until you don’t see any dry flour anymore—overmixing can make the bread tough, and we want it soft and tender.

While you’re folding, grab a small bowl and toss those blueberries with the tablespoon of flour. This little trick creates a light coating that helps keep them from sinking straight to the bottom.

Once they’re coated, gently fold the blueberries into the batter, being careful not to crush them.

Step 5: Bake

Spread the batter evenly into your prepared loaf pan, smoothing the top with your spatula.

Pop it into the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs—no raw batter.

If you notice the top browning too quickly (usually around the 45-minute mark), just tent it loosely with aluminum foil for the last 15 minutes.

Every oven is a little different, so trust your eyes and that toothpick test.

Step 6: Optional Lemon Glaze

While your bread is baking or cooling, you can whip up the glaze if you’re using it.

In a small bowl, whisk together the powdered sugar and lemon juice, adding the juice gradually until you get a consistency that’s pourable but not too thin—think honey-like.

Once your bread is out of the oven and still warm, drizzle the glaze over the top. It will soak slightly into the bread, creating this wonderful sweet-tart crust. If you want to be fancy, sprinkle a little extra lemon zest on top while the glaze is still wet.

You Must Know

Let your eggs and sour cream come to room temperature before you start—this makes a real difference in how smoothly everything blends together.

Cold ingredients can cause the batter to seize up or look curdled, and we want a smooth, uniform batter.

Also, resist the urge to slice into that gorgeous loaf right away. I know it’s hard when it smells so good, but letting it cool for at least 10 to 15 minutes means your slices will hold their shape beautifully instead of crumbling apart.

Personal Secret: Here’s something I learned after years of making this bread—if you want even more lemon flavor, add an extra teaspoon of lemon zest to the batter. Lemon zest has all those essential oils that give you intense citrus flavor without adding extra liquid that could throw off the texture.

Pro Tips & Cooking Hacks

• Fresh is Best: Always use fresh lemon juice and zest rather than bottled—the flavor difference is night and day.
• Frozen Blueberries Work Too: If using frozen, don’t thaw them completely. Pat them dry with paper towels and keep them slightly frozen when you toss them in flour and fold them into the batter. This prevents them from bleeding too much color.
• Check Early: Start checking for doneness at 55 minutes. Ovens vary, and overbaking will dry out your bread.
• Don’t Skip the Flour Toss: That tablespoon of flour coating your blueberries really does keep them from all sinking to the bottom—it’s worth the extra bowl.
• Make It Extra Lemony: For lemon lovers, add a tablespoon of lemon juice to the batter and increase the zest to 1½ tablespoons.
• Prevent Sticking: Use parchment paper with a little overhang on the sides—it makes removing the bread foolproof.

Flavor Variations & Suggestions

This recipe is wonderfully flexible, so feel free to make it your own.

If you love raspberries or blackberries, swap them in for the blueberries—they’re just as delicious with lemon.

For a richer twist, replace the vegetable oil with melted butter; it adds a lovely depth of flavor.

Want to make it a little more indulgent? Fold in a handful of white chocolate chips along with the blueberries for a sweet contrast to all that bright lemon.

You can also add a teaspoon of almond extract along with the vanilla for a subtle nutty note that pairs beautifully with citrus.

If you want a poppy seed lemon blueberry bread, stir in 2 tablespoons of poppy seeds with the dry ingredients.

And for a streusel-topped version, mix together some flour, brown sugar, cold butter, and a pinch of cinnamon, then sprinkle it over the batter before baking for a crunchy, sweet topping.

Make-Ahead Options

This bread actually gets better as it sits, making it perfect for preparing ahead.

You can bake it a day or two before you need it—just let it cool completely, wrap it tightly in plastic wrap or aluminum foil, and store it at room temperature. The flavors meld together beautifully overnight.

If you want to prep even further ahead, you can freeze the baked and cooled loaf for up to 3 months. Wrap it tightly in plastic wrap, then in foil, and freeze.

When you’re ready to enjoy it, let it thaw at room temperature for a few hours.

You can also mix the dry ingredients and measure out the wet ingredients the night before, keeping them separate. In the morning, just combine them, fold in the blueberries, and bake.

What to Serve With Lemon Blueberry Bread

This bread is versatile enough to work for breakfast, brunch, or dessert.

I love serving it warm with a pat of butter that melts into every bite, alongside a steaming cup of coffee or hot tea.

For a lovely brunch spread, pair it with fresh fruit salad, scrambled eggs, and crispy bacon—the brightness of the bread balances the savory elements perfectly.

It’s also wonderful as an afternoon snack with a glass of cold milk or iced tea.

If you’re serving it for dessert, add a dollop of fresh whipped cream or a small scoop of vanilla ice cream.

For a special occasion brunch, serve it with mimosas or a sparkling lemonade. The lemony flavor also pairs beautifully with earl grey tea or any herbal tea with citrus notes.

Allergy Information

This recipe contains common allergens including gluten (flour), dairy (sour cream), and eggs.

For a dairy-free version, you can substitute the sour cream with dairy-free yogurt or coconut cream, and use vegetable oil instead of butter.

If you need a gluten-free option, use a 1-to-1 gluten-free flour blend in place of all-purpose flour—just know that the texture may be slightly denser.

For an egg-free version, you can try using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or commercial egg replacer, though the texture won’t be quite as fluffy.

The blueberries and lemon make this naturally suitable for those avoiding nuts, but always check your ingredient labels if you have severe allergies.

Storage & Reheating

Once your lemon blueberry bread has cooled completely, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.

It stays wonderfully moist, especially if you’ve used the sour cream.

For longer storage, refrigerate it for up to a week, though I find room temperature keeps the texture better.

To freeze, wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

When you’re ready to enjoy frozen bread, thaw it at room temperature for a few hours.

If you want to warm up a slice, pop it in the microwave for 10 to 15 seconds, or toast it lightly in a toaster oven. A warm slice with a little butter is pure comfort.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in this recipe. The trick is to not let them thaw completely—pat them dry with paper towels while they’re still slightly frozen, toss them in that tablespoon of flour, and fold them into the batter gently. This prevents them from releasing too much moisture and turning your batter purple.

Why did my blueberries sink to the bottom?

This usually happens when the berries aren’t tossed in flour first, or if the batter is too thin. Make sure you’re coating those berries in flour before folding them in—it creates a light barrier that helps them stay suspended. Also, don’t overmix the batter once you add the blueberries, as this can thin it out.

Can I make this in muffin tins instead of a loaf pan?

Yes! This batter makes fantastic muffins. Fill muffin cups about ¾ full and bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean. You’ll get about 18 to 20 muffins, and they’re perfect for grab-and-go breakfasts.

My bread is too dense—what went wrong?

Dense bread usually comes from overmixing the batter or using too much flour. When measuring flour, use the spoon-and-level method rather than scooping directly with the measuring cup, which can pack in too much. Also, fold the dry ingredients into the wet just until combined—you should still see a few small lumps.

Do I have to use the lemon glaze?

Not at all! The bread is absolutely delicious without it. The glaze adds extra sweetness and lemon flavor, but if you prefer a less sweet bread or want to keep it simple, skip it. You can always dust the top with a little powdered sugar instead for a pretty finish.

💬 Tried this lemon blueberry bread? Leave a comment and rating below! I’d love to hear how it turned out and if you added your own special twist.