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This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.

Lemon blueberry bread
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Here’s a bright, zingy quick bread that will make friends and family come running: this Lemon Blueberry Bread! This one is beautifully moist and lemon-scented, thanks to a secret ingredient. Drizzle it with a cream cheese glaze, which makes a festive look and another pop of sweet to each bite. We’ve made a lot of quick breads but this one is a family favorite: it’s so refreshing and delicately soft! This one’s a must try, in our opinion: perfect for spring and summer baking.

Ingredients in lemon blueberry bread

This lemon blueberry bread has the best zingy flavor and moist texture. In fact, it turned out even better than we were expecting! The lemon extract and lemon zest really make magic here (more on that below). Aside from those and blueberries, most of the ingredients you may already have on hand in your pantry or refrigerator. Here’s what you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Eggs
  • Neutral oil
  • Greek yogurt or sour cream
  • Milk
  • Lemon juice and lemon zest
  • Lemon extract
  • Blueberries
Blueberry lemon bread

The secret ingredient: lemon extract

One ingredient you can’t leave out in this blueberry lemon bread? Lemon extract. Here’s why:

  • Lemon extract adds a citrusy lemon flavor to the bread without adding too much acid or sour flavor, which happens with lemon juice.
  • It’s easy to find lemon extract in the baking aisle near the vanilla. A bottle lasts for up to 4 years in the pantry, so it’s a worthwhile purchase.
  • Using extract eliminates the need for buying another fresh lemon: so you only need one for this recipe! This cuts down on cost in the long term.

Can you use frozen blueberries?

Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Lemon blueberry bread recipe

For the glaze

You can make this lemon blueberry bread without a glaze: it actually simplifies storage! But the glaze adds just the right pop of sweet: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more. There are two glaze recipes that are ideal for topping this bread:

  • Cream cheese glaze: This cream cheese drizzle is just 3 ingredients and adds just the right tangy sweet pop. (This is what is pictured in the photographs.)
  • Lemon glaze: Want even more lemony flavor? Add this zingy lemon glaze to take this bread to new heights.
  • Maple glaze: For an alternative, try this easy Maple Glaze which holds up well during storage and has a cozy maple essence.

Tips for baking blueberry lemon bread

This lemon blueberry bread recipe is easier than many baked goods: since it’s made with oil, you don’t need to use a mixer to cream together butter and sugar. Here are a few tips for baking lemon blueberry bread:

  • Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
  • Don’t overmix. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
  • Cover loosely with aluminum foil at 30 minutes. Add a bit of foil to prevent the top from browning too much. Pull the bread just when a toothpick comes out clean, about 55 to 65 minutes. The internal temperature should be between 200°F and 205°F.
Lemon blueberry bread

Storage tips

How to store this lemon blueberry bread once you’ve baked up a loaf? The glaze makes storage slightly tricky (but it’s still totally worth it, in our opinion!). Here’s what to know:

  • Glazed cranberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
  • Store the bread refrigerated for 10 days wrapped in aluminum foil, making sure to bring the slice to room temperature before enjoying.
  • Freeze un-iced bread for up to 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More blueberry recipes

This lemon blueberry bread is at the top of our favorite blueberry recipes: but there are so many more to choose from! Here are a few more popular recipes:

This lemon blueberry bread recipe is…


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Lemon blueberry bread

Lemon Blueberry Bread

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices 1x


This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.


  • 2 cups (280 g) all-purpose flour, plus 1 teaspoon
  • 1 cup (200 g) granulated sugar, plus more for topping
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup neutral oil (grapeseed, vegetable or canola)
  • ½ cup Greek yogurt or sour cream
  • ¾ cup milk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (zest from 1 large lemon)
  • 1 teaspoon lemon extract
  • 1 ½ cups fresh blueberries*, rinsed and patted dry (or substitute frozen, not thawed), plus 1 handful extra for the top
  • 1 recipe Cream Cheese Glaze or Lemon Glaze


  1. Preheat: Preheat the oven to 375°F. Grease a 9-inch aluminum loaf pan.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the oil, yogurt, milk, lemon juice, zest and lemon extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms. 
  3. Prep the blueberries: Wash and dry the blueberries. Place the blueberries in a bowl and toss with the 1 teaspoon flour. Gently fold them into the batter. 
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of another handful of blueberries, pressing them into the top. Then sprinkle with a few teaspoons of additional granulated sugar. 
  5. Bake: Bake 55 to 65 minutes, covering loosely with aluminum foil at 30 minutes, until the top springs back when touched and a toothpick inserted comes out clean. The exact timing will depend on your oven and baking pan.
  6. Cool: Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
  7. Add glaze: Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing.
  8. Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Sami says:

    This was a success, I am happy to say. I was so worried about using frozen blueberries, but I followed the instructions and it worked. Only change I made was using an artificial sweetener. I also used miniature ceramic loaf pans as that was all I had. Since this worked so wonderful, going to try your strawberry bread next. Thank-you Sonja.

    1. I am so happy to hear you enjoyed this one, Sami. Thank you so much for trying it out! Let us know what you think of the strawberry bread.

  2. Laurie Wagner says:

    This was so good, two different households loved it after I made it, I ran out of time but will try it with a glaze next time

  3. Julie Kronenberger says:

    So excited to try this recipe! Can I substitute almond milk?

    1. Sonja Overhiser says:

      Almond milk should work fine! Let us know what you think!

  4. Rita says:

    I’m dairy allergic and must be gluten free. What products would you recommend to make these changes?