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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.
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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}
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.
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.
Good Afternoon so by using the baking soda we don’t use the baking powder at all
Thanks
Hi Gary, you’ll need to use both baking powder and baking soda in this recipe.
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.
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?
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?
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.
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.
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.
The lemon zest is what gives it most of the flavor, so I wouldn’t omit it.
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.
Can this bread be baked and then frozen?
Yes. Bake and let cool completely before wrapping tightly and freezing.