Lemon Blueberry Bread

79 Comments 4.6

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Easy Sour Cream Lemon Blueberry Bread Recipe. This recipe is the best lemon blueberry bread ever. So soft and moist. A perfect summer blueberry dessert recipe.

Lemon Blueberry Bread

This is a very simple recipe and according to so many of you, it is the best lemon 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’re looking for a few more awesome blueberry recipes to try after this one, I recommend the Lemon Blueberry Sweet Rolls, Blueberry Pie Bars and of course, my family’s Homemade Blueberry Pie Filling!

Lemon Blueberry Bread Recipe

Since this recipe was first published, I’ve tweaked it recipe slightly, adding in 1/4 teaspoon baking soda. This small addition yields a lighter bread.

I think it was missing a bit of leavening. Because of the acid of the lemon, you can get away with baking soda instead of baking powder.

Easy Sour Cream Lemon Blueberry Bread Recipe. This recipe is the best lemon blueberry bread ever. So soft and moist. A perfect summer blueberry dessert recipe.

I have also made a note that sour cream works nicely in place of the plain Greek yogurt. Both options create a nice, moist loaf.

However, the sour cream will give you a richer bread. I typically use whatever I have on hand in the house.

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.

Easy Sour Cream Lemon Blueberry Bread Recipe. This recipe is the best lemon blueberry bread ever. So soft and moist. A perfect summer blueberry dessert recipe.

Thanks to all of you – for loving this recipe as much as I do!

If you love this lemon blueberry bread, you should try the blueberry lime bread recipe too. And if you want something a little different, this Cinnamon Roll Quick Bread is a keeper too!

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!

Easy Sour Cream Lemon Blueberry Bread Recipe. This recipe is the best lemon blueberry bread ever. So soft and moist. A perfect summer blueberry dessert recipe.

Blueberry + lemon is an irresistible combination and these recipes all sound great!

Lemon Blueberry Whoopie Pie from A Spicy Perspective

Baked Lemon Blueberry Donuts from The Recipe Rebel

Blueberry Lemon Pie Bars from Fresh April Flours

Easy Sour Cream Lemon Blueberry Bread Recipe. This recipe is the best lemon blueberry bread ever. So soft and moist. A perfect summer blueberry dessert recipe.

Lemon Blueberry Bread

4.56 from 45 votes
A soft, moist bread studded with blueberries and bright lemon flavor. It’s a quick and easy bread recipe everyone will love.
Pin Print Review
Prep Time: 15 mins
Cook Time: 1 hr
Additional Time: 1 hr
Total Time: 2 hrs 15 mins
Course: Breads
Cuisine: American
Servings: 1 loaf

Ingredients 

  • 1/3 cup butter melted
  • 1 cup sugar
  • 3 Tablespoons lemon juice
  • 2 eggs room temperature
  • 1 & 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Sour Cream or Plain Greek yogurt
  • 2 Tablespoons lemon zest
  • 1 cup blueberries fresh or frozen
  • 3/4 cup powdered sugar
  • 2 Tablespoons lemon juice

Instructions

  • Preheat oven to 375 F.
  • In a medium mixing bowl, whisk melted butter, sugar, lemon juice and eggs.
  • In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
  • Add the flour mixture to the butter mixture alternately with the Greek yogurt, stirring gently.
  • Fold in lemon zest and blueberries. Do not over mix.
  • Pour into a well greased 8 x 4 inch loaf pan. Bake at 375 F for 20 mins. At the 20 minute mark, turn the oven down to 350 F. Bake for and additional 30 to 40 mins.
  • Let cool in the pan for 10 minutes. Then remove to wire rack.
  • Combine about 3/4 cup powdered sugar and 2 T lemon juice to form a glaze. Drizzle bread while still warm.
  • Bread will be more moist on the second day.

Nutrition

Serving: 1slice · Calories: 203kcal · Carbohydrates: 31g · Protein: 3g · Fat: 8g · Saturated Fat: 4g · Polyunsaturated Fat: 3g · Cholesterol: 51mg · Sodium: 226mg · Fiber: 1g · Sugar: 26g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

Pin this nowto remember it later
Pin this recipe0

{originally published 5/2014 – recipe notes and photos updated 1/8/21}

Easy Sour Cream Lemon Blueberry Bread Recipe. This recipe is the best lemon blueberry bread ever. So soft and moist. A perfect summer blueberry dessert recipe.

Save this recipe on Pinterest to make later. Pin the image below.

Classic Easy Zucchini Bread

Easy Classic Zucchini Bread (5)

Filed under: , , ,

Tagged with:

Related Posts

Reader Interactions

79 Comments Leave a comment or review

    Rate & Comment

    Recipe Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Gloria // Simply Gloria says

    Mallory, I’m in love with this blueberry action! Thank you so much for sharing this sweet bread with all of us at the Show Stopper today!
    I love how you shared your honesty about blogging in this post. I feel the exact same way. I have just been going with the flow and learning new things every single day in this blogging world. 🙂

  2. Amanda @ Old House to New Home says

    I am a new blogger and like you, have learned so much. As I fall completely in love with blogging, I’ve learned that I had no idea what went into having a successful blog. Thank you for sharing your thoughts and the recipe! I am going to make it for brunch tomorrow!

  3. Tammy says

    I’m confused. The recipe calls for 3 T of lemon juice. The glaze calls for 2 T. Does that mean 1 T goes in the bread and the other 2 T for the glaze, or do u need 5 T of lemon juice total? Please help. I want to make this. It looks delicious!

    • Mallory says

      Yes, you will need 5 T of lemon juice total. 3 will go into the batter for the bread and the other 2 will go into the glaze. Sorry for the confusion. I will update the recipe to hopefully make it clearer.

        • jabeve says

          A perfectionist indeed. She spelled it out – no chance for mistake. Didn’t your Mother ever teach you, “If you can’t say anything nice, don’t say anything at all”???
          I guess not

        • Linda Rosner, CEC says

          I have been cooking and baking for more than 50 years. EVERYONE uses “T” for tablespoon and “t” or “tsp” for teaspoon. Where have you been, Marie? “T” always means Tablespoon. ALWAYS! Quit picking on Mallory.

  4. Joyce Stocker says

    Can you double or triple the lemon blueberry bread, or do I have to do them one by one? Thanks. Love your blog.

    • Mallory says

      Thanks, Joyce. I have never tried to do more than one loaf at a time since there are just two of us, but I don’t see any reason why you couldn’t double or triple the batch. The hardest part may be getting the dough evenly divided between the pans, so they bake evenly.

  5. The Mommy says

    5 stars
    I just LOVE this bread! I bought blueberries when they were on sale…and then had about 4 containers more than I truly needed! I made this twice in one week (something I NEVER do – I like variety). It’s fantastic. Thanks so much for sharing! (Only change I made – I never have Greek yogurt so I subbed sour cream).

    • Mallory says

      Thanks for sharing your experience! I’m glad you loved it. It’s also nice to know that sour cream works as a good substitute.

  6. Huyen says

    Hi Mallory, thanks for sharing this recipe with us. Can tell you put your heart into this cake & this blog by reading your posts 🙂
    Im waiting for my cake now and the room already smells like heaven 😀
    I cut half of the recipe as there are only 2 of us in the house. Still not sure if I should bake that long for my 1/2 dough? 🙂

  7. Leah says

    5 stars
    Such an awesome recipe! Just made this as I am pregnant and craving delicious baked goods hehe, thanks!!:-)

  8. Sarah Torres says

    5 stars
    This bread is so good and easy to make. My husband asked me to make another one immediately. I am definitely saving this one for blueberry season. Also I used half whole wheat flour with good results. Thanks!

  9. Jayne says

    3 stars
    Love this bread but had a hard time with the timing. The bread was already brown on top after the first 20 minutes. I turned the temp down to 300 for the last 30 min.

    • Lora says

      I am making it now and having a hard time too. It’s been in there 30 minutes and is already very brown (almost burnt) around the edges. Turned the temp down to 300 too. Hoping this helps saves it!!

  10. Sofy says

    Hi,

    I am wondering if you use nonfat or full fat greek yoghurt and whether either of them will give any difference? thanx a lot!!

    • Mallory says

      Hi Sofy. I used nonfat Greek yogurt in my recipe, but I’m sure full fat would work too. If you try it let me know how it turns out. Thanks for stopping by!

  11. Stephanie says

    5 stars
    I add 1 tsp. lemon extract to the batter in addition to the lemon juice and another cup of blueberries. It’s super moist with the additional blueberries so you can eliminate the glaze if you want. I love this recipe!

  12. Sarah says

    5 stars
    I really like this recipe. I’ve made it two times this week and working on my third (On spring break so I have time). The second time I made it, I made an orange glaze with orange juice and put a bit of orange juice in the batter and then instead of blueberries I put in cut apple. It turned out really well for an experiment! So thanks for sharing this recipe it’s fantastic!

  13. Loekie says

    5 stars
    I just tried this recipe and I loved it!
    The only hard thing is that we (I live in the Netherlands) don’t measure in cups but with grams, but that’s all.
    Thank you so much, love to bake this a 100times more!

  14. Thudsmom says

    5 stars
    Just made my first blueberry anything and this is what I chose. It is beautiful and a new favorite! Do you know how long a naked lemon is good for? I zested 2, but only used one for juice.
    Thanks for sharing this awesome treat.

  15. teejcee says

    5 stars
    I made this and it was delicious! My family loved it and it did not last an hour at my house. Thanks for this wonderful recipe I am sure will become a staple in our home.

  16. Marguerite says

    I’m gluten free do you think I make this recipe with Gluten All Purpose Flour? I would appreciate if you would let me know because this recipe looks delicious and I would love it make it and have a Merry Christmas and Happy New Year. THANK YOU VERY MUCH! Marguerite

  17. Suzie says

    5 stars
    We loved this bread. So much that I had to make another loaf because I needed it for a open house at school for the next day. I had to make another loaf because they ate 1/2 of the first loaf. They loved it. I was willing to make another loaf because it was SO easy. I will make this one again. I will share your sight tomorrow when everyone asks for the recipe.

  18. Lisa Jennings says

    1 star
    Not having luck with this one. Dark around edges and an hour in and still very batter like in the middle. Oven thermometer is reading 350. It is brand new and other recipes are baking as expected.

    • Jami says

      I notice multiple comments about the bread browning. May I suggest you let people know that if their bread starts to brown to dome it. They can do it for the last 20- 30 minutes or whenever they notice it browning. Use tinfoil to dome.

      Also- the science (if you want to call it that) for the reduction in temp to help a dome shape is this- What happens is naturally the outside of bread/cupcakes/etc cook at a faster rate compared to the middle and people tend to cook the baked goods at one temp. for one set of time. So in turn this causes the bread/cupcake to only rise to a certain height – typically the height of the outer portion. When you switch up the temperature mid bake you have baked the outside to a height it would normally bake to, but then when you reduce the temp you give the middle time to rise like it should without burning the baked good. It crawls up the outer edges and rises higher.
      P.s. You are usually are not changing the baking time although there might be some variation. With cupcakes I always bake at a higher temp- say 375 deg for 2-4mins and then reduce to around 330-340 deg for the remainder of cooking time.

  19. sanda besulic says

    Hi Mallory
    I believe the reason that you start with a temp of 375 is because it needs the force of the heat to help the bread rise.
    The delicious ingredients make it a bit heavy and harder to rise. I lived many years in Europe with my in-laws and my mother-in-law always started bread at a higher temp then turned it down when it rose and had a good color. For me it makes perfect sense.
    Just one more thing – I love your blog!
    Take care

  20. Benny says

    5 stars
    I baked this for a large get together with friends. Everyone loved it. I doubled the recipe and it makes a lot more than I thought. I used the left over to make cinnamon toast for my kids. They loved it. Thanks for the recipe. I will definitely make this again. 

  21. Heather says

    5 stars
    I made this bread this morning and it was very good. I mixed the yogurt in with the sugar/egg mixture before adding to the dry ingredients. I used mini loaf pans. It made 3 loaves and cooked for 55 minutes at 350. I will definitely be making this again and probably double it to make more! YUM!!!

  22. Lynne says

    Just came across your blog and this recipe. I was so excited that I had all of the ingredients on hand. It’s in the oven right now. Thank you for sharing!

  23. Robin says

    I can’t seem to get the recipe to print. I’ve tried printing from Pinterest & also from Safari. I’m wondering if there’s a problem with the print button?

    • Amanda says

      Same question – would love to make in muffin pan, as I don’t have a loaf pan. Anyone try this? Have cooking temp/time suggestions?!

  24. Elva Johnson says

    I think you do a great job on your blog. It seems like you are just talking to me and being honest as we Ladies do with our cooking. Please don’t try to make it perfect as it is much more interesting the way you write.
    I love anything Blueberry or cranberry so you had me at Blueberry. I like the way you present your recipes. I don’t have to scroll through pages of reviews or comments it is right up front where it should be. Good Luck I think you will do fine.

    Aloha, Elva J.

  25. Shelley says

    5 stars
    Tried this tonight. It was awesome. I didn’t even put any frosting on it. My family had it gone before it was fully cooled off ?.

  26. Elizabeth says

    This was very yummy! Thanks for the recipe. I used gluten free baking mix and corn oil instead of butter. I will definitely be making this again.

  27. Natalie Rosenthal says

    3 stars
    I tried this receipe today. It rose beautifullly then collapsed when cooled. The berries ended up on the bottom. It was very moist and delicious. I did have to tent it because i only use a dark loaf pan. I have a silicone loaf pan, but i think it adds a weird flavor to my baked goods. DH says he can’t taste it but i do. I will try again, but this time coat the blueberries in flour and bake a tad longer. I use a convection oven so i have to make adjustsments on temp and cooking time.

  28. Christy Antilley says

    Help!!! Our county fair is this weekend and my daughter signed up to make this bread. We made it once and it turned out good. Two more times did it the exact same way and it isn’t coming out right. Almost a gel like inside substance. But the top and sides are getting brown. I have pictures. We are using a dark pan and following the directions exactly. Any suggestions??? We have until Friday to get it perfect. Thank you!!!

    • Mallory says

      Hmm. I’m not exactly sure. Is it rising right? Could it be a problem with the baking soda and baking powder? That would be the first thing I’d double check. Check the expiration dates and double check the amounts are right.

        • Christy antilley says

          5 stars
          Thanks for the reply!!! I appreciate you help! That article helped!! That’s exactly what was happening!!

          It took a few tries but she got it!!! Changed from baking powder to baking soda. Used Meyers lemons instead of regular lemons, and made her change the way she zested the lemon. (She was cutting it in half squeezing then zesting. That made it pasty and juicy.) she was also letting the mixer just run while she was getting other things ready. So that helped!!

          I wanted to let you know she won 6th place with the lemon blueberry bread!! (Out of 75-100 entries at best guess) She made the top 10, and then had to interview. Even though she placed 6th, she was able to move to 5th in the and able to auction her bread. (Thanks to someone else placing in two categories). She received $3,000 in the auction!! She has the opportunity to receive addition money through add ons throughout the week, so that could go up. Needless to say we were excited!!! ( I have pictures if you want to see them )

          Most kids bake their item over and over before committing to bake it for the fair. The day entries were due, she found the recipe on Pinterest and told her dad that is what she was making. I couldn’t believe it since we had never made it!! So proud of her for picking something unique, and not giving up when it was not turning out.

          Thanks again for your response! It means a lot that you took the time to get back to us, and thanks for a great recipe!! I think my son my bake it for the next year. And my daughter Is already looking for
          next years winning recipes. (I told her no last minute picks, but I am sure we will like always!) any suggestions for a show stopper??

  29. Laura says

    5 stars
    We have several blueberry bushes so I’m always looking for good recipes. This one is excellent! I substituted Splenda for the sugar in the recipe but used regular powdered sugar for the glaze. I also used sour cream instead of yogurt. This bread was fabulous after a night in the refrigerator; dense, moist and oh so good! Thanks so much, I’m passing this one on.

  30. Heidi says

    I realize this is an old post already but it looks so good. I want to try it. Just wondering how necessary the lemon zest is. Since it already has all that lemon juice in it how lemony (is that a word😉) will it be if I omit it? If it needs more lemon flavor than what the juice will give I thot of using a little lemon extract instead of the zest since it is more concentrated than juice.

  31. Esther says

    5 stars
    I just have to say that this recipe is a keeper! I am going to try to make it with cranberry and orange as well. I have another batch and a half in the oven right now. I have been making small loaves to pass out to friends. I bake at 350 the whole time and for about 35 minutes. I used real lemon juice from the green bottle for the juice and lemon extract for the zest and it still taste good. Those are the only changes. I do mix my berries in flour before adding to the batter and it helps to keep them within the batter. Thanks so much for a great recipe.

  32. Kaye Peters says

    5 stars
    This is a keeper, I made this last night as I had some fresh blueberries I needed to use up. The recipe was simple and yummy.

  33. terry says

    in the oven now and just realized i left out baking soda. while it’s listed in ingredients, it is not mentioned in the text instructions, looks like it may still turn out okay?

  34. Sally C says

    I am a bit confused because the ingredients lists both baking soda and baking powder but the baking instructions only list the baking powder. Do you use both or is it a mistake?

  35. POOKIE says

    5 stars
    the other evening i had the urge to bake, & since i had a few lemons i looked for a ‘lemon quickbread’.
    this was the 1st recipe i viewed & decided i wanted to try it…the fact that i could use melted butter & mix
    everything w/a whisk, wooden spoon whatever was the plus i was looking for. i did not have enough
    butter so made up the difference w/coconut oil. i often use half butter & have coconut oil & really love
    the results. i have also read that using melted vs. soften butter is recommended for quickbreads.

    i probably used closer to 4tbls lemon juice & to avoid there being too much liquid i added about 2 or so
    tbls. more flour. also added about 1 tbls vanilla. i had frozen berries…blueberries, raspberries, & bosenberries
    & used just over 1 cut. NO GLAZE.. this lemon blueberry loaf was absolutely DELICIOUS! AWESOME! WOW!!!

    i ate most of IT that day & going to make it again today..

    i am going to buy & add lemon extract for that xtra lemony flavor, & i think i will add orange & lime zest.
    i also used just under 1 cup of sugar & it was not overly sweet, but just sweet enough. i will use the vanilla
    extract + the lemon. thank you so much for this recipe, i look forward to trying your other recipes.

  36. Wanda says

    3 stars
    The recipe might be great with fresh berries, as called for. I used frozen berries and the bread was still raw in the centre after 70 min in the oven.

    • Mary says

      Hi Wanda! You are correct that the frozen berries may have altered the recipe. Frozen berries often lengthen the amount of baking time, and they can also add moisture to the bread. Hopefully, you were able to pop it back into the oven to finish baking.

Trackbacks

  1. […] Best Baked: Lemon Blueberry Bread. Excuse me while I […]