Lemon Blueberry Bread

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This Lemon Blueberry Bread is a blend of sweet and tangy in a soft and fluffy bread form. It is perfect for a light dessert or a delicious breakfast.

Lemon Blueberry Bread with fresh lemons and blueberries on the side.

Lemon Blueberry Bread

You can’t go wrong with this Lemon Blueberry Bread because it is so delicious! This recipe can be made throughout the day or for any occasion. This is a great and simple recipe to give to friends as a get-well-soon gift or as a housewarming treat. This recipe uses fresh ingredients like lemon juice and blueberries to create the best flavoring for the bread. If you love this bread, you will want to make this Lemon Blueberry Swirl Bread or Strawberry Bread.


  • Sugar- Every dessert recipe uses sugar as an ingredient.
  • Lemon Zest- Be sure to zest your lemons before juicing them.
  • Lemon Juice- Use fresh lemon juice for the best-enhanced flavor.
  • Vegetable Oil- You can use canola oil as a substitute.
  • Milk- You will need whole milk for this recipe
  • Sour cream- You will need full-fat sour cream for this recipe.
  • Eggs- Use the eggs at room temperature.
  • Lemon Extract- Be sure to use the pure extract for the best flavoring,
  • Flour- Use all-purpose flour for the best results.
  • Salt- This will bring out the flavors in the bread.
  • Baking Powder- This will allow the recipe to rise in the oven.
  • Blueberries- You will need fresh blueberries.
  • Sanding Sugar- This would be added on top of the bread.

How to Make Lemon Blueberry Bread

Begin the recipe, you will want to set the oven to 350 degrees. Then, you will want to use parchment paper to line a loaf pan or use Pam baking spray to grease.

Next, add the lemon zest, and sugar into a large mixing bowl and combine. You will want to use your fingers or the back of a spoon to blend the ingredients together. Using your fingers is completely optional, but it does allow for the best results. Doing this helps the fragrance and flavor of the lemon oil, combining with the sugar.

Next, you want to add in the lemon juice, oil, milk, sour cream, eggs, and lemon extract and beat to combine. Using a whisk to combine the ingredients will work fine so, you don’t have to use an electric mixer.

Adding the eggs into the batter.

Take out a sifter, and sift the flour, salt, and baking powder ingredients.

Add the Blueberries

Next, you want to place the blueberries into the flour mixture and combine them until they are completely coated in flour. Another option that works just as well, is adding a tablespoon of the flour mixture into the fresh blueberries and tossing them to coat them in flour. This process helps evenly distribute the blueberries, rather than the mixture, falling to the base of the loaf.

Adding the blueberries into the batter.

Slowly combine the dry and wet ingredients together. If the blueberries are still not mixed in, then, add that to the mixture as well. Combine the mixture of the wet and dry ingredients until it’s just about fully combined. If you have some streaks of flour left in the mixture, that’s ok.

Combining wet and dry ingredients.

After all the ingredients are combined, add the batter to the loaf pan and add some more fresh blueberries on top, if desired. Then, top with some coarse sugar.

Adding the batter into the pan.

Place the pan into the oven to bake for 60 to 70 minutes, or until you place a toothpick in the middle of the bread, and it comes out clean of batter.

When you know for sure that the bread is done, take it out of the oven and set it aside on the counter to cool for 20 minutes.

When the 20 minutes is up, take the bread from the loaf pan, and allow the recipe to cool completely.

You can serve the bread warm or cold.

If you were eating immediately and have leftovers or want to store them for later, wrap it in plastic wrap, then store the loaf on the counter, or in the fridge.

The recipe will last up to three days, or if you decide to freeze it, it can last up to three months.

The bread sliced into pieces.

How to freeze lemon blueberry bread?

Freezing the lemon blueberry bread is easy. You will want to seal the recipe is plastic wrap first. Then, you will place the recipe into a Ziploc bag or airtight container.

Can you use frozen blueberries to make this bread?

Yes, you can use frozen blueberries for this recipe. However, this recipe uses fresh, which in the end is always best for any recipe. Using fresh ingredients will give the recipe overall a better taste and texture. Be sure frozen blueberries are thawed and dried.

Bread on a serving platter.

More Bread Recipes:

The Lemon Blueberry Bread in the loaf pan.
5 from 1 vote

Lemon Blueberry Bread

This Lemon Blueberry Bread is a blend of sweet and tangy in a soft and fluffy bread form. It is perfect for a light dessert or a delicious breakfast. 
Servings: 1 loaf
Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes


  • Bread:1 cup granulated sugar
  • Zest of two lemons 1-2 tablespoons
  • 1/4 cup freshly-squeezed lemon juice
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1/4 cup full-fat sour cream
  • 2 large eggs
  • 1/2 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 cup fresh whole blueberries
  • Optional: 1 tablespoon coarse sanding sugar for the top of the bread


  • Preheat oven to 350°F. Grease or line a loaf pan with parchment paper.
  • In a large mixing bowl, combine the lemon zest and the granulated sugar. Use your fingers or the back of the spoon to mix the zest into the sugar. This step is optional, but it helps the fragrance and flavor of the lemon oil to permeate the sugar and the finished bread.
  • Beat in lemon juice, oil, milk, sour cream, eggs, and lemon extract until thoroughly mixed. A whisk will work fine, you don’t need to use an electric mixer.
  • Sift together the flour, salt, and baking powder.
  • Prepare the blueberries by gently rinsing and drying them.
  • Add the blueberries to the flour mixture and toss to coat them in flour. Alternately, toss a tablespoon of the flour mixture into the blueberries and shake to coat them. This helps the blueberries to keep a more even distribution rather than sinking to the bottom of the loaf.
  • Gently fold the flour mixture into the wet ingredients. Add in the blueberries if they are still separate. Stir just until wet and dry ingredients are mostly stirred. It is fine to have some streaks of flour left in the mixture.
  • Pour batter into the prepared loaf pan. Sprinkle a few blueberries over the top if desired and sprinkle with coarse sugar.
  • Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean.
  • Remove from oven and cool for 20 minutes in the loaf pan.
  • Remove loaf from the pan and allow to cool the rest of the way.
  • Serve warm or cooled.
  • Wrap and store in plastic wrap. The loaf can be stored on the counter or in the refrigerator for up to 3 days or frozen for up to 3 months.

Last Step:

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This lemon blueberry loaf is packed with flavor. If you want a more subtle lemon flavor, omit the lemon extract or reduce the amount of zest. Don’t adjust the amount of lemon juice as we want to maintain the correct proportion of wet ingredients.
The bread is soft, dense, and ultra-moist. The blueberries add moisture to the bread also. Be sure to coat the blueberries with flour to help them stay afloat.
You could whisk together lemon juice/water and powdered sugar to make a glaze if you don’t have/want the coarse sugar on top. Or leave it without a glaze/topping – it is plenty flavorful and moist without a glaze. Use fresh lemons for the zest and juice.
You could substitute vanilla extract for the lemon extract, but I love the extra boost of flavor from the lemon extract


lemon blueberry bread

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