Blueberry Lemon Bread Recipe
Quick Answer
Cream ½ cup butter + ¾ cup sugar, add 2 eggs, ⅓ cup yogurt, lemon zest + juice. Fold in 1½ cups flour + baking powder with 1 cup floured blueberries. Bake 350°F 55-60 min. Glaze: 1 cup powdered sugar + 2 tbsp lemon juice. Makes 1 loaf.
By RecipesQueen Kitchen • June 15, 2026
This blueberry lemon bread is a moist, tender quick bread bursting with fresh blueberries and bright lemon flavor. A tangy lemon glaze drizzled on top soaks into the warm bread, adding an extra layer of citrus sweetness.
The secret to evenly distributed blueberries is tossing them in a tablespoon of flour before folding into the batter — this prevents them from sinking to the bottom.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
- 2
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in yogurt, lemon juice, and lemon zest.
- 3
Whisk flour, baking powder, and salt. Fold into the wet ingredients until just combined.
- 4
Toss blueberries in 1 tbsp flour, then gently fold into the batter.
- 5
Pour into the prepared loaf pan. Bake 55-60 minutes until a toothpick inserted in the center comes out clean.
- 6
Cool in pan 10 minutes, then transfer to a wire rack.
- 7
Whisk powdered sugar and lemon juice until smooth. Drizzle glaze over the warm bread.
Nutrition Facts (per serving)
Frequently Asked Questions
Why did my blueberries sink?
Tossing them in flour creates a light coating that helps them stay suspended. Also avoid over-mixing the batter, which makes it too thin.
Can I use frozen blueberries?
Yes, but do not thaw them first — fold frozen blueberries directly into the batter to prevent bleeding.
How do I store this bread?
Wrap tightly and store at room temperature for 3 days, or refrigerate up to 1 week. Freezes well for 2 months.
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