Lemon Blueberry Bread

published Mar 11, 2022
Lemon Blueberry Bread Recipe

This tall loaf is full of plump blueberries and lemon zest, and crowned with lemon icing.

Serves8 to 10

Makes1 (9x5-inch) loaf

Prep15 minutes to 20 minutes

Cook55 minutes to 1 hour 5 minutes

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lemon blueberry bread loaf from above with slices sliced off
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

If you’re a fan of blueberry muffins, then this lemon blueberry bread will be right up your alley. Studded through with plump blueberries and lemon zest, this quick bread is not too sweet and covered with a lemon icing for a loaf that’s delicious for breakfast or brunch, or as a snack with a cup of tea or coffee. You don’t need a mixer, either — just a few bowls and a whisk to turn easy-to-find ingredients into a batter that bakes up in a loaf pan.

What Ingredients Do I Need for Lemon Blueberry Bread?

The nice thing about this bread is that it uses a lot of ingredients you probably already have in your pantry and refrigerator.

  • Dry ingredients: Flour, sugar, baking powder, baking soda, and powdered sugar
  • Wet ingredients: Butter, eggs, and plain yogurt
  • Fruit: Lemons and blueberries
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Lemon Blueberry Bread Substitutions

  • Blueberries: You can use fresh or frozen blueberries (no need to thaw them if frozen). If you have especially large blueberries, cut them in half (while still frozen) so they’re more evenly distributed throughout the bread.
  • Yogurt: You can use Greek yogurt or sour cream instead of regular yogurt, but the bread will be a bit more dense and might require more baking time.
  • Lemon: Lime zest and juice would be a fun alternative to lemon.

How to Store Lemon Blueberry Bread

Wrap lemon blueberry bread tightly in plastic wrap and store at room temperature for up to four days. You can also freeze the bread for up to two months, but wrap it with an additional layer of aluminum foil first to prevent freezer burn. Thaw overnight in the refrigerator or at room temperature. Rewarm slices in the oven, toaster oven, or in a little butter in a skillet if you’d like.

Lemon Blueberry Bread Recipe

This tall loaf is full of plump blueberries and lemon zest, and crowned with lemon icing.

Prep time 15 minutes to 20 minutes

Cook time 55 minutes to 1 hour 5 minutes

Makes 1 (9x5-inch) loaf

Serves 8 to 10

Nutritional Info


  • Cooking spray or vegetable oil

  • 1 1/2 cups

    fresh or frozen blueberries (about 7 ounces, do not thaw)

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 1 cup

    granulated sugar

  • 2

    medium lemons

  • 2 cups

    all-purpose flour

  • 1 teaspoon

    baking powder

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    baking soda

  • 1 cup

    whole- or low-fat plain yogurt (not Greek)

  • 2

    large eggs

  • 3/4 cup

    powdered sugar


Make the bread:

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x5-inch loaf pan with oil or cooking spray. Cut 1 1/2 cups blueberries in half if the berries are large (they’re easier to cut while still frozen).

  2. Place 4 tablespoons unsalted butter in a microwave-safe medium bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and pour into a medium bowl.)

  3. Place 1 cup granulated sugar in a large bowl. Finely grate the zest of 2 medium lemons (about 1 packed tablespoon) onto the sugar; reserve the lemons for juicing. Use your fingers to rub the zest into the sugar until it's well-combined and fragrant. Add 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/4 teaspoon baking soda to the lemon sugar and whisk to combine.

  4. Juice the zested lemons into a small liquid measuring cup until you have 1/3 cup juice. Transfer 3 tablespoons to the butter (reserve the remaining juice for the glaze). Add 1 cup plain yogurt and 2 large eggs to the butter and whisk until combined.

  5. Add the yogurt mixture to the flour mixture and stir with a rubber spatula until almost combined and a few streaks of flour remain. Add the blueberries and fold until just combined and no streaks of flour remain. Do not overmix; the mixture will be very thick. Scrape the batter into the loaf pan, push it into the corners, and smooth the top.

  6. Bake until light golden-brown on top and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Place on a wire rack and let cool for 10 minutes. Run a thin knife around the bread to loosen it from the pan, then flip out of the pan and place back on the rack to cool completely, about 1 hour 15 minutes more. Cut slices with a serrated knife.

Make the glaze:

  1. Add 3/4 cup powdered sugar to the reserved lemon juice and whisk until smooth. Spoon evenly over the top of the bread, letting some of it drip down the sides. Let sit until the icing is set before slicing, 15 to 20 minutes.

Recipe Notes

Storage: The bread can be tightly wrapped in plastic wrap or stored in an airtight container and kept at room temperature for up to 4 days.