Easy Blueberry Lemon Bread (video)
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:
- 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!
- 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.
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!
- Almond Cherry Bread – super easy and delicious cherry bread with sliced almonds and almond glaze!
- Blueberry Lemon Bundt Cake – this delicate and moist cake is full of blueberries and lemon flavor!
- Cinnamon Crumble Blueberry Muffins – the best blueberry muffins recipe, with tons of cinnamon flavor!
- Maple Lemon Poppy Seed Bread – a twist on everyone favorite lemon bread! This moist, lemony bread is best enjoyed warm with a cup of tea!
- Raspberry Pistachio Bread – dotted full of raspberries and pistachios, then topped with a raspberry glaze. This moist bread is amazing!!
- Cranberry Orange Bread – the same recipe with different flavors! This version is made with cranberries and orange zest!
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The Best Lemon Blueberry Bread Recipe (video)
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 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!
- 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.
Taste amazing.
NONE LEFT, THATS ALL I HAVE TO SAY
Made it for a family reunion. Tasted delicious! All gone! Thank you for sharing your recipes! Can’t wait to try your other recipes!
I’m so glad everyone enjoyed the loaf! 🙂 Thanks for the feedback!
Hi Tatyana! I don’t have any Greek yogurt at the moment, do you think sour cream might work instead?
Yes, sour cream will work great here, too! 🙂
Would frozen berries work?
Yes, I would thaw them first though before adding them to the recipe 🙂
Hey tatyana can i use dried berries…n normal yougurt…
Wht could be the substitute of greek yogurt…can we use regular yogurt…
Its so delicious. Melting in a mouth
So glad you enjoyed the recipe! 🙂 Thanks for the review!
Great Recipe!! Thank you 🙂 I’m going to try it next time w/ a lil less sugar. Also, I used frozen blueberry’s they loose their temp fast so by the time i covered with flour they were good to go. Another thing I did a lil differently was put the flour and blueberries in a ziplock and they were covered with out any damage. Again super amazing recipe thank you!
I’m so glad you enjoyed the recipe! 🙂 The sugar can definitely be adjusted without affecting the recipe. I’m glad that the frozen berries worked well!
Hi, I have the loaf in the oven now, it smells great but there are cracks at the top of it. What could I possibly do wrong?
Thank you. Veronika
Hi Veronika! That is totally fine if it cracks on top! It will still taste amazing 🙂
So delicious! the best recipe, great flavor and not overly sweet.
I’m so glad you enjoyed this recipe! One of my favorites! 🙂
I have now tried to make this recipe twice. The first time I baked it for 1hr 15mins. The middle still wasn’t cooked when I cut into it. The second time I baked it for 1hr 35mins and I had the same issue! I have a thermometer in my oven so it’s definitely not that my oven temperature is off. Not sure what’s going on but I’m super bummed that I’ve now wasted 2 loaves of bread!
Oh, no!! I’m so sorry that’s happening to you! What size of pan are you using?? Also, is the bread rising? If it’s staying pretty flat, your baking soda/powder could be expired.
Bake for my friends all like it 😍
Wonderful! I’m so glad they enjoyed it! 🙂
Wow, this recipe is a winner! Been baking for over 40 years and this is the best I’ve tried. I had fresh blueberries, but had also gotten fresh red currents. I used 1 cup of the blueberries, and 1 cup of the currents. The only other tweak was to add a teaspoon of lemon extract to the batter, (which was like silk – just beautiful). Excellent taste and texture – got rave reviews. Thanks.
Hi! Thank you so much for your review! I’m so happy you loved the recipe. The addition of the red currants sounds amazing! I wish we had them in my area.
Can I use milk instead of yogurt?
The milk would make the batter a little bit thinner. If milk is all you have, I would add a tablespoon of vinegar or lemon juice to the milk first to let it sour, then add to the recipe. You’ll also want to add an extra 1/4 to 1/3 cup flour, to make the batter thicker. Enjoy!