How to make Lemon Blueberry Bread

Bursting with bright lemon and blueberry flavors, this homemade Lemon Blueberry Bread recipe is an easy quick bread to make any time. Calling for easy to find ingredients, this bread is baked in less than an hour and ready to enjoy for breakfast or dessert shortly after. Makes 1 loaf.

Love a quick bread recipe? Don’t miss Fresh Cherry Bread and Lemon Zucchini Bread!

A loaf of Lemon Blueberry Bread in a loaf pan on marble

This Lemon Blueberry Bread recipe was originally published August 26, 2013. The recipe, text and images were updated and republished in August 2021.

I’ve always been a sucker for breakfast breads and quick breads, and this Lemon Blueberry Bread is no different because holy cow, is it packing some flavors and totally delicious.

If you’re a lover of the combination of blueberries and lemon, this is for you. If you just love a homemade quick bread situation, this is also for you.

Why I love this recipe:

This quick bread recipe is an utter delight because it’s bursting with lemon and blueberry flavors.

The bread itself has crunchy exterior with a soft crumb. It’s incredibly easy to eat. The lemon flavors are just bright enough and light without overwhelming the fresh blueberries, which are bright, summery and delicious.

This recipe is one that my entire family has requested more than once because we’re all obsessed with the balance of the flavors found here. I think you might like it, too, if you dig these flavors!

Other quick bread recipes we love: Honey Cornbread | Chocolate Chip Pumpkin Bread | Eggless Banana Bread with Nuts | Cheddar and Herb Beer Bread | Cranberry Walnut Bread

Need some bread inspiration? I’ve got some ideas for you in my Bread Recipe Index!

Ingredients for Lemon Blueberry Quick Bread recipe in bowls on marble

What you need to make this recipe:

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In addition to these tools, you’re going to need some ingredients to make this fresh blueberry bread, too:

  • Fresh blueberries—while I’m sure this recipe would work with frozen blueberries, I really love the fresh ones in this recipe because they are plump and burst when you bite into them!
  • All-purpose flour—we keep unbleached all-purpose flour at our house, but the regular kind works beautifully here, too!
  • Leaveners—we use both baking powder and baking soda in this recipe to help this bread rise
  • Kosher salt—I use a medium-grain kosher salt when baking. If your salt has a finer grain, consider using less because it will make the bread saltier.
  • Granulated sugar—also known as white sugar
  • Canola oil—or any other unflavored oil, like vegetable oil, refined coconut oil or avocado oil.
  • Vanilla yogurt—the regular ‘ol kind is what you want, as Greek yogurt will provide a different texture. If you don’t keep vanilla yogurt at your house, you can use plain yogurt in place of it.
  • Egg—I like to use large eggs for baking
  • Lemon—for both its zest and juice! You might need more than one if yours is on the smaller side.
  • Vanilla extract—make sure to purchase the real deal, as the flavor makes a difference.

A note on substitutions in this quick bread recipe:

This bread recipe is a delight because it’s pretty versatile. Here are a few substitutions that I think would work:

  • Blueberries—if you don’t have or can’t find fresh blueberries, you can use frozen blueberries. However, I advise to let them defrost in the refrigerator and then patting them dry before tossing with the flour. They still might discolor the batter, but they will make a delicious bread.
  • Oil—if you don’t use oil in baked goods, you could swap this for melted unsalted butter. You could also substitute it with unsweetened applesauce, if that’s also your jam.
  • Yogurt—this recipe calls for vanilla yogurt because it adds a bit more vanilla flavor to the batter, but you could easily use plain yogurt, too, if that’s what you have on hand.
Collage showing how to make lemon blueberry bread

How to make Lemon Blueberry Bread

First and foremost, preheat the oven. Also, spray a loaf pan with nonstick baking spray. Line it with a parchment paper sling, too, so you can easily remove the bread once it’s baked.

Toss the blueberries in flour until coated. This is really important because it will prevent the blueberries from sinking to the bottom of the bread.

Combine the dry ingredients. Measure out the flour, baking soda, baking powder and salt into a medium bowl. Whisk until combined, and set ’em aside. This will ensure that these ingredients are evenly spread throughout the bread.

Combine the wet ingredients. In a large bowl, measure out the oil, yogurt and sugar. Whisk until combined, then add the egg, lemon zest, lemon juice and vanilla extract. Whisk again until the wet ingredients are smooth and incorporated.

Mix the batter. Sprinkle the dry ingredients into the wet, and stir with a rubber spatula until just combined.

Add the blueberries, gently folding them into the batter with the rubber spatula. Be careful, as you don’t want to smash the blueberries as you stir.

Pour the batter into the prepared loaf pan, and pop into the oven. Bake for 55-65 minutes, or until golden brown and baked through.

To confirm your bread is completely baked, insert a toothpick into the thickest part of the bread. When you remove it, the toothpick should come out clean. If there is batter on it, you need to bake the bread for longer.

Let the loaf cool before removing it from the pan and slicing with a serrated knife. The bread will be easier to slice the cooler that it is, so give it time to do this!

Collage showing bread batter before and after baking

Frequently Asked Questions

How do you keep blueberries from sinking in bread?

To keep blueberries from sinking as the bread bakes, you want to toss them in a little bit of flour before adding them to the batter.

Does blueberry bread need to be refrigerated?

No. This blueberry bread can be kept at room temperature for 3-4 days, assuming it lasts that long. If you want to keep the bread for longer, wrap it in plastic wrap and store in the fridge for up to a week.

How long does blueberry bread last?

About 3-4 days!

Can you use frozen blueberries in bread?

If you can’t find fresh blueberries to add to this bread recipe, yes, you can use the frozen variety. Let them come to room temperature in the fridge, then pat dry using paper towels. There is a chance they’ll discolor the batter, but it’ll still lead to delicious bread.

Slices of blueberry bread on plates with forks

Quick tips and tricks to the best Lemon Blueberry Bread

  • Don’t forget to coat the blueberries in flour before adding them to the batter. This will ensure they all don’t sink to the bottom of the loaf!
  • How to store: When the bread is completely cooled, wrap in plastic wrap and store at room temperature for 3-4 days. You can also put the quick bread into the fridge, and it will last closer to a week.
  • How to freeze: If you double the recipe and want to freeze one for later, let the bread cool completely before wrapping in plastic wrap. Transfer to the freezer, and freeze. The bread will last up to 3 months there.
  • How to reheat: Let the bread thaw in the fridge, then slice it. We like to toast ours in the toaster oven for 4-5 minutes until crispy on the outside.
A loaf of Lemon Blueberry Bread in a loaf pan on marble
Yield: 1 loaf (8 servings)

Lemon Blueberry Bread

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Bursting with bright lemon and blueberry flavors, this homemade Lemon Blueberry Bread recipe is an easy quick bread to make any time. Calling for easy to find ingredients, this bread is baked in less than an hour and ready to enjoy for breakfast or dessert shortly after.

Ingredients

  • 1 cup blueberries
  • 1 ¾ cups + 1 tablespoon all-purpose flour, divided
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup canola oil (or another unflavored oil)
  • ¼ cup vanilla yogurt (plain also OK)
  • ¾ cup granulated sugar
  • 1 large egg
  • Zest of 1 large lemon (about 2 tablespoons)
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F. Spray an 8" loaf pan with nonstick baking spray and line with parchment paper. Set aside.
  2. Toss the blueberries in the 1 tablespoon of flour in a medium bowl until coated. Set aside.
  3. Measure out the flour, baking powder, baking soda and salt into a medium bowl. Whisk until combined, then set aside.
  4. Combine the oil and yogurt with the sugar in a large bowl. Whisk until combined.
  5. Add the egg, lemon zest, lemon juice and vanilla extract. Whisk until combined.
  6. Sprinkle the flour mixture into the wet ingredients, stirring with a rubber spatula until just combined.
  7. Add the flour-coated blueberries to the bowl. Gently fold them into the batter using the rubber spatula.
  8. Pour the batter into the prepared loaf pan. Top with additional blueberries, if desired.
  9. Bake for 55-65 minutes in the preheated oven, or until golden brown and baked through. To confirm the loaf is baked completely, insert a toothpick. If it comes out clean, you're good; if the toothpick has batter on it, bake for longer.
  10. Let cool for 15-20 minutes before removing from the loaf pan and slicing.
  11. Enjoy!

Notes

If you want to make more than one loaf, I suggest making the recipe twice instead of doubling the recipe.

How to store: When the bread is completely cooled, wrap in plastic wrap and store at room temperature for 3-4 days. You can also put the quick bread into the fridge, and it will last closer to a week.

How to freeze: If you double the recipe and want to freeze one for later, let the bread cool completely before wrapping in plastic wrap. Transfer to the freezer, and freeze. The bread will last up to 3 months there.

How to reheat: Let the bread thaw in the fridge, then slice it. We like to toast ours in the toaster oven for 4-5 minutes until crispy on the outside.

A note on substitutions in this quick bread recipe:

This bread recipe is a delight because it's pretty versatile. Here are a few substitutions that I think would work:

  • Blueberries—if you don't have or can't find fresh blueberries, you can use frozen blueberries. However, I advise to let them defrost in the refrigerator and then patting them dry before tossing with the flour. They still might discolor the batter, but they will make a delicious bread.
  • Oil—if you don't use oil in baked goods, you could swap this for melted unsalted butter. You could also substitute it with unsweetened applesauce, if that's also your jam.
  • Yogurt—this recipe calls for vanilla yogurt because it adds a bit more vanilla flavor to the batter, but you could easily use plain yogurt, too, if that's what you have on hand.

Nutrition Information:

Yield:

8 slices

Serving Size:

1 slice

Amount Per Serving: Calories: 228Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 164mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 2g

Nutrition facts are an estimate and not guaranteed to be accurate.

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5 Comments

  1. Argh, Erin! How on earth were you functioning enough to write this post?! But then again, how awesome must it be to have been so productive by 9am. For me, unless there’s a VERY good reason for me to be out of bed (like stupid work) I’m usually still asleep by 9!! This lemon blueberry bread looks absolutely delicious. Perfect for breakfast, or any time! In answer to your question, yeppers. I am a sucker for any kind of breakfast quickbread 🙂 xx

  2. I’m a sucker for breakfast. Period. I can have breakfast all day if I wanted to. I know how you feel about not being able to sleep them feeling super restless. I’ve had that before and what do I do? I try to sneak downstairs and bake something even when I know I shouldn’t. But yes, I so love the combination of lemon and blueberries. I haven’t bought blueberries in a while and I really should!! Missing having these 2 flavours together. I’ll try your recipe next 🙂 Also, do the lemon rind on the slices make those parts slightly bitter?

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