Blueberry Lime Bread

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This Blueberry Lime Bread is a fun twist on the classic lemon blueberry flavors that everyone loves. This bread makes a flavorful addition to your menu and you can use fresh or frozen blueberries and make it year-round.

Blueberry Bread

One of the most popular recipes on my site is this lemon blueberry bread. One of my new favorite flavor combinations is blueberry lime and so I mixed the two and made blueberry lime bread.

This is my tried and true lemon blueberry bread recipe with lime substituted for the lemon. If you love lime, you’ll love this bread.

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Ingredients for Blueberry Lime Bread

Besides the blueberries and the lime, all the ingredients in this bread are pantry staples. Here is what you’ll need:

  • Butter
  • Granulated Sugar
  • Lime Juice & Zest
  • Eggs
  • Flour, Baking Powder, Baking Soda and Salt
  • Sour Cream *
  • Blueberries
  • Powdered Sugar

* If you don’t have sour cream on hand, or prefer to avoid the fat, I have used plain Greek Yogurt as a substitute with good success.

Blueberry Lime Bread Recipe

Blueberry Lime Bread

This is a basic quick bread recipe where the wet ingredients and the dry ingredients are whisked together separately and then gently folded together.

Barely stirring them together is the key to soft quick bread. Over-stirring the batter will develop the gluten too much and it will result in tough bread. 

In the first mixing bowl, whisk together the melted butter, sugar, lime juice, zest, and eggs. In the second bowl, combine the flour, baking powder, and salt.

Add the dry ingredients to the wet, alternating dry ingredients with the sour cream. This means you’ll gently stir add a third of the flour and sour cream stir a few times then add the next third, stir, and repeat with the last third.

Stop stirring while there are still streaks of flour still in the batter. Barely stir in the blueberries.

Blueberry Lime Quick Bread

Grease an 8 x 4 inch loaf pan and pour in the batter. Bake as directed below. You’ll know the loaf is done when a toothpick inserted comes out clean.

Let the bread cool in the pan for ten minutes, then remove it to a wire rack. Run a knife around the edge of the pan to loosen before turning out onto the rack. Let cool.

When it’s cool, combine a bit of powdered sugar and lime juice to make a glaze and drizzle on the top of the bread.

This is a unique bread in that it’s delicious the day it’s made and even more delicious and moist the following day. Whenever possible, I make it a day in advance.

This bread can be frozen for longer storage. Wrap it tightly in plastic wrap and then foil before freezing.

Blueberry Lime Bread is a baking day favorite.

Favorite Quick Bread Recipes

In addition to my lemon blueberry bread, my family’s favorite zucchini bread is one we make all the time. This cinnamon roll quick bread is always a hit and makes a perfect gift.

This lemon poppy seed bread from Tastes Better from Scratch is such a classic and you can’t go wrong with traditional banana bread either. 

If you make this recipe, let me know how you liked it! Leave me a comment below or give it a rating in the recipe card. Happy Baking

Blueberry Bread

Blueberry Lime Quick Bread

5 from 2 votes
This Blueberry Lime Bread is a fun twist on the classic lemon blueberry flavors that everyone loves.
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 15 minutes
Cuisine: American
Servings: 10 servings


For the Bread

  • cup butter melted
  • 1 cup sugar
  • 3 tablespoons lime juice
  • 2 tablespoons lime zest
  • 2 eggs room temperature
  • cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup Sour Cream or Plain Greek yogurt
  • 1 cup blueberries fresh or frozen

For the Glaze

  • ¾ cup powdered sugar
  • 2 tablespoons lime juice


  • Preheat oven to 375°F. Grease an 8×4-inch loaf pan and set aside.
  • In a medium mixing bowl, whisk melted butter, sugar, lime juice, lime zest and eggs. In a separate bowl, mix together the flour, baking powder, and salt.
  • Add the flour mixture to the butter mixture alternately with the Greek yogurt, stirring gently. Fold in the blueberries. Do not over mix.
  • Pour into the prepared pan and bake for 20 minutes. At the 20 minute mark, turn the oven down to 350°F. Bake for an additional 30 to 40 minutes.
  • Let cool in the pan for 10 minutes. Then remove to wire rack.

Glaze Instructions

  • Combine powdered sugar and lime juice to form a glaze. Drizzle bread while still warm.


This is a unique bread in that it’s delicious the day it’s made and even more delicious and moist the following day. Whenever possible, I make it a day in advance.


Serving: 1slice · Calories: 305kcal · Carbohydrates: 47g · Protein: 5g · Fat: 12g · Saturated Fat: 7g · Polyunsaturated Fat: 4g · Cholesterol: 76mg · Sodium: 324mg · Fiber: 1g · Sugar: 38g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 7/24/19 – recipe notes and photos updated 3/31/22}

Blueberry Lime Bread

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  1. Demeter says

    I love that you added lime in with the blueberry for this loaf! It was the perfect way to start the day, thanks.

  2. Irene says

    I made this recipe yesterday. It was such a lovely treat to help us cope with this Pandemic.
    I had all the ingredients to make this recipe on hand. I doubled the recipe- great instructions ( in step 3 however you forgot to add baking soda).
    And, yes, it is even better the next day!
    I just omitted the glaze and reduced the sugar a little.
    I’ve already passed the recipe on😋

  3. Naomi says

    Yummy! Although I like dessert I don’t like them too sweet. This isn’t too sweet and in fact I might even cut back the sugar a bit. I didn’t put the icing on and didn’t make a difference for me. Without a doubt, I’ll be making this again.

  4. Roda says

    5 stars
    This is an excellent recipe. I think it has replaced my go-to lemon loaf recipe. Thank you so much for sharing it.

  5. RidgeRunnerNipomo says

    5 stars
    Followed the recipe exactly as written. Added fresh blueberries and drizzled the sugar/lime glaze over the top and then refrigerated in order to get the glaze to set up. Served it 45 mintes latr while the loaf was still warm in the middle and the glaze had crystalized.
    We have lots of citrus trees growing on our property and I’ve tried using the fruit in various ways. This recipe is a keeper! In fact, it’s now my favorite over my orange pound cake which is also insanely good 😊