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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}
Hi
Did you use a glass pan or a dark pan to bake this? Uour bread is beautiful!
I believe the one in the pictures I used a glass pan. But I’ve used both dark and glass before. The dark definitely bakes faster though.
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!!!
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.
Check out this article. It might help. https://blog.kingarthurflour.com/2014/07/15/how-to-prevent-dense-gluey-streaks-in-your-cake/ I’d be very sure not to overmix the batter. Good luck!
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??
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.
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.
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 ?.
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.
How should I adjust the baking time to do these as cupcakes instead?
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?!
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?
This looks really yummy, but I have frozen cherries – can I use them instead of blueberries?
I’ve never tried it, but I don’t see why not.
I’ve never tried it, but I don’t see why it wouldn’t work.
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!