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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.
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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}
I would like for know calories.
I would like to know calories and fat. Thanks
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!!!
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.
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
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.
Thanks for the comment Lisa? We’re you using a dark pan? Others have had good success with this recipe.
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.
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.
Thanks, Suzie! I’m so glad you loved it.
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
I’m not sure, since I’ve never tried it, but you could give it a shot with a tried and true gluten free flour blend.
Made this today, turned out beautifully, yet taste it but it smells divine.
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.