Lemon Blueberry Bread

This Lemon Blueberry Bread is soft, moist, and generously filled with blueberries and bright lemon flavor. This is a quick and easy bread recipe everyone will love.

Lemon Blueberry Bread

This is a very simple recipe and according to so many of you, it is the best blueberry bread ever. It turns out perfectly every single time.

I can’t get enough of the blueberry recipes these days and this one has been a favorite for a very long time. If you love this recipe for lemon blueberry bread, you should try this blueberry lime bread recipe too. And if you want a quick bread that’s a little different, this Cinnamon Roll Quick Bread is a keeper too.

If you’re looking for a few more awesome blueberry recipes to try after this one, I recommend the Lemon Blueberry Sweet Rolls, Blueberry Pie Bars, Blueberry Buttermilk Cake, and of course, my family’s Homemade Blueberry Pie Filling.

Blueberry Bread with Sour Cream

You’ll need the following ingredients to make this recipe:

• butter
• sugar
• fresh lemon juice
• eggs
• all-purpose flour
• baking powder
• baking soda
• kosher salt
• sour cream or plain Greek yogurt
• lemon zest
• blueberries fresh or frozen

Glaze Ingredients

• powdered sugar
• fresh lemon juice

Sour cream and Greek yogurt both work nicely in this recipe and will create a nice, moist loaf. However, the sour cream will deliver a richer bread. I typically use whichever option I have on hand.

Lemon Blueberry Bread Recipe

The only special note for this recipe is that you’ll start baking the bread with the oven temperature at 375°F, and after 20 minutes you will lower the temperature to 350°F. I’m not certain of the science behind it, but baking at those temperatures works to deliver beautiful domed muffins and breads without sunken middles every single time.

To make this bread, combine the melted butter, sugar, lemon juice, and eggs in a mixing bowl. Whisk the ingredients smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring gently. Fold in lemon zest and blueberries. Do not over-mix.

Pour the batter into a well-greased 8 x 4 inch loaf pan. Bake at 375°F for 20 minutes. At the 20-minute mark, turn the oven down to 350°F and bake for an additional 30 to 40 minutes. Remove from the oven and let cool in the pan for 10 minutes. Then remove to wire rack.

Whisk together the powdered sugar and lemon juice to form a glaze. Drizzle glaze over the bread while still warm.

Blueberry + lemon is an irresistible combination and these are some of our favorite recipes inspired by this pairing.

Bursting with sweet and slightly tart blueberries, this homemade blueberry simple syrup will elevate your lemonades, pancakes, and cocktails with the essence of pure summer goodness.

Tender, fluffy, lightly sweetened blueberry baked french toast, filled with blueberries and then drizzled with lemony maple syrup is always a huge hit in our house.

Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these lemon blueberry cookies have been an enormous hit with everyone who tries them.

Oh, my friends, these blueberry lemon bars turned out even more amazing than I hoped! With sweet bursting blueberries in every bite of the tangy lemon bars, they proved irresistible for me.

{originally published 5/2014 – recipe notes and photos updated 7/2/24}