Introduction of Lemon Blueberry Bread
There’s something magical about the moment when bright lemon zest meets sweet, juicy blueberries. As a professional chef with a deep love for fresh flavors and reliable bakes, I can say with confidence that this lemon blueberry bread is more than just a treat. It is a moist, vibrant loaf that captures the essence of sunny mornings and cozy afternoons, all in a single slice.
Table of Contents
What makes this recipe truly exceptional is how it balances ease and elegance. Whether you are baking for a weekend brunch, a quick snack, or to impress guests with a homemade gift, this loaf delivers every time. The texture is tender and soft without being overly sweet, the blueberries stay beautifully suspended in the crumb, and the optional lemon glaze adds a tangy finish that takes each bite to a new level.
If you have ever been disappointed by a dry or overly dense loaf, you are in the right place. This recipe was carefully crafted, tested, and refined to give you consistent, bakery-quality results in your own kitchen. Every step has been optimized for flavor, texture, and foolproof execution.
Let’s dive in and transform a few everyday ingredients into something unforgettable. This is your new go-to lemon blueberry bread recipe, and it just might become your most requested bake.
Lemon Blueberry Bread Moist Bakery Style Recipe
Equipment
- Loaf Pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 0.75 teaspoons sea salt
Wet Ingredients
- 0.5 cup cane sugar
- 1 tablespoon lemon zest from 1–2 lemons
- 0.75 cup whole milk Greek yogurt room temperature
- 0.5 cup extra-virgin olive oil plus more for greasing pan
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1.5 cups blueberries fresh or frozen, not thawed
- lemon glaze optional, for serving
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan with olive oil or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, combine sugar and lemon zest. Rub together with your fingers to release oils.
- Whisk in yogurt, olive oil, eggs, and vanilla extract until smooth.
- Gradually stir in dry ingredients until just combined. Do not overmix.
- Fold in blueberries gently using a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before glazing and slicing.
Notes
Keep the Flavor Going: More Recipes You’ll Love
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The #1 Secret to Unforgettable Snickerdoodle Zucchini Bread (In 5 Steps)
Or go to my Pinterest.
Why You’ll Love This Recipe “Lemon Blueberry Bread”
This lemon blueberry bread isn’t just another loaf. It’s the kind of bake that disappears faster than you expect and earns you compliments every single time. Here’s why this recipe stands out:
- Moist and tender texture that stays fresh for days without drying out
- Loaded with juicy blueberries in every bite, with none sinking to the bottom
- Bright lemon flavor balanced perfectly with natural sweetness
- Simple ingredients you probably already have in your kitchen
- Quick and easy to prepare, no mixer required
- A beautiful presentation that’s perfect for brunch, gifts, or potlucks
- Optional lemon glaze adds an elegant, tangy finish
- A crowd-pleaser for kids and adults alike
What really sets this version apart is its thoughtful technique and flavor balance. Many quick breads can turn out dense or overly sweet, but this recipe uses Greek yogurt to deliver a tender crumb and subtle tang that complements the citrus.
Whether you’re baking for comfort, celebration, or just because you’re craving something delicious, this lemon blueberry loaf offers the perfect slice of homemade happiness.
Ingredients Needed for Lemon Blueberry Bread
To make this lemon blueberry bread, you’ll need a handful of pantry staples and a few fresh additions. Here’s your ingredient list, grouped for easy prep and understanding.
For the Bread Batter:
- 1½ cups all-purpose flour, spooned and leveled – the base of the loaf, provides structure
- 2 teaspoons baking powder – gives the bread its light lift
- ¾ teaspoon fine sea salt – enhances flavor and balances sweetness
- ½ cup cane sugar – just the right amount of sweetness without overpowering
- 1 tablespoon freshly grated lemon zest – bright citrus aroma, use organic lemons if possible
- ¾ cup whole milk Greek yogurt – adds moisture and a tender crumb, use room temperature for best results
- ½ cup extra-virgin olive oil, plus extra to grease the pan – keeps the loaf moist and adds a subtle fruity note
- 2 large eggs, at room temperature – binds ingredients and adds richness
- 1 teaspoon pure vanilla extract – rounds out the flavor with a warm, sweet note
For the Blueberries:
- 1½ cups blueberries, fresh or frozen – rinse and pat dry if using fresh, do not thaw if using frozen
Optional for Serving:
- Lemon glaze – totally optional, but adds a lovely tang and shine to the finished loaf
This combination creates a moist, flavorful bread with just the right balance of tart lemon and sweet blueberry in every bite. Now that the ingredients are ready, let’s walk through each step with expert precision.
How to Make Lemon Blueberry Bread
Follow these step-by-step instructions to create a moist and flavorful lemon blueberry bread with ease. Set aside about 15 minutes for prep and 45 minutes for baking.
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease an 8×4 or 9×5-inch loaf pan with olive oil or line it with parchment paper for easy removal.
Tip: Preheating ensures even baking and proper rise from the moment the loaf goes in.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Mix until evenly combined and set aside. This step ensures your leavening is distributed properly throughout the batter.
3. Infuse the Sugar with Lemon Zest
In a large bowl, add the cane sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and slightly moist.
Why this matters: This simple technique releases essential lemon oils into the sugar, intensifying citrus flavor throughout the loaf.
4. Add the Wet Ingredients
To the lemon-sugar mixture, whisk in the:
- Greek yogurt
- Olive oil
- Eggs
- Vanilla extract
Whisk until smooth and fully combined. This forms the moist and flavorful base of your batter.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to stir gently just until no flour streaks remain.
Important: Do not overmix. Overworking the batter can develop excess gluten, leading to a dense loaf.
6. Fold in the Blueberries
Gently fold in the blueberries using a spatula. The batter will be thick.
Chef’s Tip: If using frozen blueberries, add them straight from the freezer to avoid bleeding color. If desired, toss them lightly in a teaspoon of flour to help prevent sinking.
7. Pour and Bake
Transfer the batter into your prepared loaf pan. Smooth the top evenly with a spatula.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Visual cue: The top should be golden with a slightly cracked surface and the sides should pull away gently from the pan.
8. Cool and Glaze
Allow the loaf to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
If you’re adding the lemon glaze, wait until the bread is fully cooled to drizzle it over the top.
Tip: Cooling helps the crumb set properly and prevents the glaze from melting into the loaf.
You’re now ready to enjoy a slice of bakery-worthy lemon blueberry bread. Up next: the best ways to serve, store, and enjoy every bite.
Serving and Storage Tips of Lemon Blueberry Bread
How to Serve
- For a bright breakfast or brunch: Serve slices slightly warm with a dab of butter or a light drizzle of extra lemon glaze. Pair it with coffee, tea, or a citrusy mimosa for a refreshing start to the day.
- As a dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream to take this humble loaf into treat territory.
- Gift it: Wrap a cooled, glazed loaf in parchment and tie with twine for a beautiful, homemade gift. It travels well and makes a thoughtful thank-you or hostess present.
How to Store
- Room temperature: Store the unglazed loaf in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
- Refrigerated: If your loaf has been glazed, it’s best to refrigerate it to preserve the icing and prevent moisture build-up. It will last up to 5–6 days in the fridge.
- Freezing: To freeze, wrap the unglazed bread tightly in plastic wrap, then place it in a freezer bag. It will keep well for up to 2 months. Thaw at room temperature and glaze after thawing if desired.
- Reheating: Warm individual slices in the microwave for 10 to 15 seconds or pop them in a toaster oven for a slightly crisp edge.
Storing and serving it the right way helps maintain the bread’s signature moist crumb and bright flavor.
Helpful Notes for Lemon Blueberry Bread
- Toss the blueberries in flour before folding them into the batter. This simple trick helps keep them suspended throughout the loaf instead of sinking to the bottom.
- Room temperature ingredients are essential. Using cold eggs or yogurt can cause the batter to curdle and lead to uneven baking. Let them sit out for 20 to 30 minutes before starting.
- Don’t overmix the batter once you combine the wet and dry ingredients. Overmixing activates the gluten in the flour and can result in a dense, rubbery texture.
- Use Greek yogurt for a richer loaf, but if needed, you can substitute sour cream or buttermilk in equal amounts. All three provide acidity and moisture, which keep the crumb tender.
- Use a light-colored metal loaf pan for even baking. Dark pans tend to brown the crust faster, which can make the edges dry before the center is fully baked.
- Frozen blueberries work well, but do not thaw them. Thawed berries bleed color into the batter and can affect texture. Just toss them in a bit of flour and fold in gently.
- To make muffins from this recipe, line a standard muffin tin with paper liners, fill each about three-quarters full, and bake at 350°F for 20 to 24 minutes.
- Double the recipe and freeze one loaf for later. It holds up beautifully and makes for an easy grab-and-go breakfast or snack.
These notes help ensure success whether it’s your first time baking or you’re a seasoned pro looking to fine-tune the final result.
Conclusion of Lemon Blueberry Bread
If you’re searching for the perfect balance of bright citrus flavor and bursts of sweet blueberries wrapped in a moist, tender crumb, this lemon blueberry bread is exactly what you need. It’s simple to make, yet impressive enough to serve at any occasion, whether it’s a quiet morning at home or a special celebration with friends.
What truly makes this recipe a winner is its thoughtful technique. From infusing the sugar with lemon zest to folding in the blueberries with care, every step has been designed for maximum flavor and foolproof success. The Greek yogurt adds creaminess without heaviness, the olive oil keeps it moist for days, and the option to finish it with a zesty lemon glaze makes every bite feel special.
This loaf isn’t just a quick bread recipe. It’s comfort in a slice. It’s something you’ll want to come back to, again and again, whether you’re baking for yourself or sharing with others.
If you tried this recipe, I’d love to hear how it turned out. Please leave a comment below and give it a star rating. Your feedback means so much and helps others discover this delicious loaf too.
And if you’re proud of your bake, don’t forget to share it on Pinterest or tag it on Instagram or Facebook. I’d love to see your lemon blueberry bread creations.
Question for you: Did you stick with the classic recipe or add your own twist? Maybe an extra dash of lemon juice or a handful of white chocolate chips? Let me know in the comments below. I’m always inspired by your creativity!
Frequently Asked Questions
How long does blueberry lemon loaf last?
When stored properly, your blueberry lemon loaf will stay fresh for up to 3 days at room temperature in an airtight container. If refrigerated, it can last up to 5–6 days, especially if glazed.
Why do lemon and blueberry go well together?
Lemon and blueberry are a classic flavor pairing because the bright acidity of lemon enhances the natural sweetness of blueberries. The contrast creates a refreshing and balanced bite that’s both vibrant and comforting.
How long will blueberry bread last?
Blueberry bread stays fresh for up to 3 days on the counter and 5–6 days in the refrigerator. For longer storage, freeze it tightly wrapped for up to 2 months.
Does lemon blueberry bread need to be refrigerated?
Not necessarily. If your loaf is unglazed, it can be stored at room temperature for a few days. If it’s glazed, it’s best to refrigerate it to keep the topping from becoming sticky or melting.
How long can lemon bread sit out?
Lemon bread can sit out at room temperature for 2 to 3 days if stored in an airtight container. Keep it away from direct sunlight or heat to maintain freshness.
How to tell when lemon loaf is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden and spring back slightly when touched.