This post may contain affiliate links. Please read our disclosure policy.
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.
Lemon Blueberry Bread
Ingredients
- ⅓ cup butter melted
- 1 cup sugar
- 3 tablespoons fresh lemon juice
- 2 eggs room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream or plain Greek yogurt
- 2 tablespoons lemon zest
- 1 cup blueberries fresh or frozen
Glaze Ingredients
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375°F. In a medium mixing bowl, combine the melted butter, sugar, lemon juice, and eggs. Whisk 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 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. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/2014 – recipe notes and photos updated 7/2/24}
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? 🙂
Thanks, Huyen. It will probably need less time in the oven. Just keep a close eye on it.
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).
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.
Thanks I just finished it is.in oven doubled it.
Can you double or triple the lemon blueberry bread, or do I have to do them one by one? Thanks. Love your blog.
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.
I just made this tonight {Feb 23,2023}
And I doubled the recipe I also mixed in a generous tbsp of flour to my frozen blueberries, so that they didn’t sink to the bottom of the batter while baking.
They look amazing. I’m just getting ready to do the drizzle. Yum thank you for sharing your recipe.
You are quite welcome, Lynda.
Awesome! Such a good recipe, thanks a lot!
I’m glad you liked it, Rachael!
Can I use frozen blueberry
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!
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.
Normal people use “tbl” for table spoon! Or “tsp” for teaspoon! I thought you were a “perfectionist?
Normal people also use T for tablespoon and t for teaspoon.
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
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.
I’ve been around for 70+ years and have seen recipes written both ways. T for tablespoon and t for teaspoon is just as acceptable as Tbls. and tsp. respectively. More important is what ingredients are in the recipe and how much of each!
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!
It definitely has a big learning curve, but the challenge makes it so exciting and rewarding!
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. 🙂
Thanks for stopping by and your encouraging comments. It definitely is a journey!