Easy Blueberry Lemon Bread (video)

blueberry lemon loaf with glaze

Seriously, the best blueberry lemon bread ever! Looking for a delicious treat to go with your coffee? This easy and very moist blueberry lemon bread hits the sweet spot every time! It’s full of plump, juicy blueberries and flavored with zesty lemon! And, a lemon glaze finishes things off for an extra bit of sweetness. Enjoy this bread thick-sliced with a cup of coffee or tea! Next, try my delicious ‘Lemon Blueberry Bundt Cake’!

Watch My Blueberry Bread Video!

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What Makes this Bread Amazing

This recipe was inspired by Starbucks’ famous blueberry lemon bread and it’s a very close copy, but even better!! My recipe yields a very moist and tender lemon bread, thanks to the addition of Greek yogurt. It makes this bread very light and fluffy! And I love that it’s dotted with just the right amount of sweet, jammy blueberries and bright lemon flavor. You’ll love how easy it is to make at home and you really get your money’s worth with this recipe.

How to Make Lemon Blueberry Bread

This lemon blueberry bread is super easy to make and you’ll have your kitchen smelling incredible in no time! Here’s how I put it together:

  1. Preheat the oven to 350F. Line an 8×5-inch loaf pan with parchment paper on bottom and 2 sides; this will make lifting the loaf out of the pan super easy!
  2. In a large bowl, cream together the eggs, sugar, vanilla and butter. Whisk in the lemon juice and plain yogurt. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Whisk in the dry ingredients gradually, whisking well after each addition.
  3. Place blueberries into a bowl and toss together with 2 tablespoons flour until well coated. Fold into the batter along with the lemon zest using a spatula. Transfer the batter into the prepare loaf pan and spread it evenly to edges.
  4. Bake in the preheated oven for 50 to 60 minutes, or until the top is set. Check for readiness by inserting a toothpick into the center; it needs to come out clean. Remove the bread from pan with the help of the parchment paper and set onto wire rack to cool.
  5. For the lemon glaze, simply whisk together the lemon juice with confectioner’s sugar. Adjust sugar amount to your liking; for a thicker glaze, add more sugar. Drizzle over the loaf. Serve loaf warm, or let cool completely then wrap in plastic wrap.
lemon blueberry bread with glaze and lemon wedges

Storing Suggestions for Blueberry Bread

You can make this loaf over the weekend, then enjoy it during the week because it stores very well! Just let the loaf cool down completely, then wrap it tightly with plastic wrap and store in the fridge. I recommend reheating your slice in the microwave for best results. This cake tastes best when warm! Enjoy it with a cup of hot coffee or tea!

More Recipes!

Looking for more easy dessert recipes to enjoy with coffee? I have plenty of options to keep you satisfied!

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The Best Blueberry Lemon Bread

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blueberry lemon loaf with glaze
5 from 2 votes

The Best Lemon Blueberry Bread Recipe (video)

15 mins prep + 1 hr cook
8 servings
Quick and easy blueberry lemon bread, just like from a bakery! Light, fluffy and delicious!

Ingredients 

  • 2 large eggs
  • 3/4 cup white granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 1/4 cup lemon juice
  • lemon zest from 1 large lemon
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups blueberries
  • 2 tablespoons flour

For Lemon Glaze:

  • 3 tablespoons lemon juice
  • 1 cup Confectioner's sugar

Instructions

  • Preheat the oven to 350F. Line an 8x5-inch loaf pan with parchment paper on bottom and 2 sides; this will make lifting the loaf out of the pan super easy!
  • In a large bowl, cream together the eggs, sugar, vanilla and butter. Whisk in the lemon juice and plain yogurt. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Whisk in the dry ingredients gradually, whisking well after each addition.
  • Place blueberries into a bowl and toss together with 2 tablespoons flour until well coated. Fold into the batter along with the lemon zest using a spatula. Transfer the batter into the prepare loaf pan and spread it evenly to edges.
  • Bake in the preheated oven for 50 to 60 minutes, or until the top is set. Check for readiness by inserting a toothpick into the center; it needs to come out clean. Remove the bread from pan with the help of the parchment paper and set onto wire rack to cool.
  • For the lemon glaze, simply whisk together the lemon juice with confectioner's sugar. Adjust sugar amount to your liking; for a thicker glaze, add more sugar. Drizzle over the loaf. Serve loaf warm, or let cool completely then wrap in plastic wrap.

Nutrition

Calories: 371kcal | Carbohydrates: 59g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 276mg | Potassium: 83mg | Fiber: 1g | Sugar: 37g | Vitamin A: 438IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 2mg