Name: Lemon Blueberry Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tbsp lemon zest; 2 large eggs; 3/4 cup milk or yogurt; 1/3 cup vegetable oil or melted butter; 2 tbsp fresh lemon juice; 1 cup blueberries (fresh or frozen)

Why You’ll Love This Recipe

This bread is simple to make and delivers bakery-style results at home. The lemon adds a refreshing citrus note while the blueberries bring natural sweetness and moisture. It stays soft for days, slices beautifully, and feels special without requiring complicated steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
lemon zest
eggs
milk or yogurt
vegetable oil or melted butter
lemon juice
blueberries

Directions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
In another bowl, mix the eggs, milk, oil, and lemon juice until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 10 slices
Prep time: 15 minutes
Bake time: 60 minutes
Total time: 75 minutes

Variations

Use frozen blueberries, adding them directly from the freezer.
Add a simple lemon glaze for extra sweetness.
Replace some of the flour with whole wheat flour for a heartier loaf.
Use orange zest and juice for a citrus twist.
Add poppy seeds for extra texture.

Storage/Reheating

Store lemon blueberry bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 5 days. It can be frozen for up to 3 months. Thaw at room temperature or warm slices slightly before serving.

FAQs

Can I use frozen blueberries?

Yes, use them straight from the freezer to prevent excess bleeding.

Why did my blueberries sink?

Lightly tossing them in flour before folding can help.

Can I reduce the sugar?

Yes, but reducing it too much may affect moisture and flavor.

Can I make this bread gluten free?

Yes, substitute with a gluten free all-purpose flour blend.

Should I use fresh lemon juice?

Fresh lemon juice provides the best flavor.

Can I add a glaze?

Yes, a lemon glaze pairs perfectly with this bread.

Why is my bread dense?

Overmixing the batter can result in a dense loaf.

Can I make muffins instead?

Yes, bake in muffin tins for about 20 to 24 minutes.

Is yogurt better than milk?

Yogurt makes the bread slightly more tender and moist.

How do I know when it’s done?

A toothpick inserted into the center should come out clean.

Conclusion

Lemon blueberry bread is a fresh, flavorful loaf that’s easy to bake and a joy to eat. With its soft crumb, vibrant citrus notes, and bursts of blueberry, this recipe is a dependable favorite for any time of day.