Lemon Blueberry Bread

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This lemon blueberry bread is bursting with bright and fresh flavors. It’s easy to make too! This is a quick bread recipe, which allows you to whip it up in no time for a wonderful breakfast treat or afternoon snack.

berry and citrus quickbread

I’m thrilled to share a recipe that’s close to my heart – Lemon Blueberry Bread. This delightful bake is a true crowd-pleaser, combining the tangy zest of lemon with the sweet pop of blueberries. It’s a recipe that promises simplicity and flavor in every slice.

Whether you’re a seasoned baker or just starting out, this bread is a joy to make. No fancy techniques or obscure ingredients here – just straightforward, delicious baking. The result? A beautifully moist, flavor-packed bread that’s perfect for any time of the day.

Quick breads are among my favorite things to bake because they are simple, delicious, and as the name indicates…quick to put together. And this lemon and blueberry bread is no exception.

After I made an amazing cinnamon nut quick bread, I knew I wanted to make a bread with the classic combination of lemon and blueberries! The best thing about sweet bread is that anyone can make it. They are the perfect recipe for beginning bakers to practice their skills on.

lemon + blueberry bread pinterest image

Why You’ll Enjoy This Recipe

  • The zesty lemon perfectly complements the sweet, juicy blueberries, creating a harmonious blend that’s like a burst of summer in every bite.
  • I also love that this bread is loaded with blueberries. It contains one and a half cups, so you’re certain to get a burst of blueberry goodness in every bite.
  • It’s versatile making it ideal for a cozy breakfast treat, a sweet afternoon snack, or even as a thoughtful homemade gift for friends and family.
  • And because it’s a quick bread, it’s quick and easy to make!

Also, I should mention that while this is technically called a bread, it’s really more of a dessert or snack. Think of it as more similar to a pound cake than what you’d slather peanut butter and jelly on.

a piece of lemon blueberry quick bread on a plate
lemon and blueberry quick bread recipe


This bread only uses fresh ingredients that are easy to find at any grocery store. Here’s more information about what you’ll need before you begin:

  • All-Purpose Flour: I used all-purpose white flour, but if you don’t mind the color change, you can also use wheat. If you cannot have gluten, then use your favorite 1:1 gluten-free flour substitute.
  • Sugar: Sweeten the batter with some granulated sugar.
  • Baking Powder: This is what gives the bread its airy consistency.
  • Salt: This enhances all the other flavors – even the sweet blueberries.
  • Eggs: These are very important emulsifiers, mixing and gluing all the ingredients together.
  • Milk: Full-fat milk is best, but you can also substitute it with oat or unsweetened plain almond milk.
  • Butter: It’s best to melt the butter before you use it. If you need a dairy-free recipe, you can use ghee.
  • Sour Cream: Full-fat sour cream will give the richest and best flavor.
  • Lemon Zest: Fresh lemon zest adds an irresistible tanginess to the bread.
  • Vanilla Extract: Use real vanilla extract for some rich notes.
  • Fresh Blueberries: Use fresh blueberries, not frozen ones. If you only have frozen blueberries, that can work too, you’ll just need to let them thaw first. Once they do, dry them with a paper towel to remove the excess moisture.
sliced lemon blueberry bread

How to Make

As with most quick breads, the preparation time for this recipe is only about 10 minutes. You’ve got to love that! There is a printable recipe card below for a full rundown of the recipe ingredients and instructions.

  1. Start by combining the dry ingredients in one bowl and the wet ingredients in another.
  2. You might notice that I used sour cream in this quickbread recipe. It might sound odd, but please trust me on this one – it’s my secret for a super moist and dense loaf.
  3. Once the wet and dry ingredients are ready, it’s time to combine them. When they are well incorporated, gently stir in the blueberries.
batter with blueberries sprinkled in
  1. The last step is to pour the batter into a greased loaf pan and pop that into a preheated oven for a little over an hour. I told you a quick bread is simple to make!


Doesn’t this lemon blueberry bread look divine? If you can resist, give the bread time to cool before slicing it. The texture will be better, and you won’t risk burning your mouth!

golden brown loaf of quickbread
sliced lemon blueberry bread next to a cup of tea

Recipe Variations

One of the joys of baking is making a recipe your own. Here are some fun twists you can try with this Lemon Blueberry Bread to keep it exciting every time you bake it:

  • Lemon Glaze Drizzle: For an extra lemony zing, whip up a simple lemon glaze. Just mix powdered sugar with a bit of lemon juice and drizzle over the cooled bread.
  • Almond Joy: Add a crunchy twist by mixing in a handful of slivered almonds or sprinkle them on top before baking for a delightful texture.
  • Berry Medley: Feeling adventurous? Swap out some blueberries for raspberries or blackberries for a mixed berry experience.
  • Orange Zest Swap: Replace lemon zest with orange zest for a softer, sweeter citrus note..
  • Whole Wheat Flour: For a healthier spin, use half whole wheat flour and half all-purpose flour. This adds a nutty flavor and more fiber.
  • Streusel Topping: For a sweet, crumbly topping, add a streusel mix of flour, butter, and sugar on top before baking.

Remember, baking is all about creativity and personal preference. Don’t be afraid to experiment and find your perfect version of this delightful bread.

slide of blueberry lemon bread with a whole loaf in the background

Frequently Asked Questions

Now that you know how to make lemon blueberry bread recipe, here are some questions people often ask about it. If you don’t see your question in this list, please leave it in the comments. I’ll do my best to get back to you ASAP.

How do you store leftover homemade sweet bread?

The best way to store homemade sweet bread is to keep the air off of it. Store it at room temperature in an airtight container for about three days.

If you want it to last even longer, keep it refrigerated.

Can you freeze lemon blueberry bread?

Yes, this is the perfect bread to freeze. Just bake it like normal, then let it cool completely. Once it is completely cooled down, wrap it tightly in plastic wrap or aluminum foil. Then, place it in a resealable freezer-safe food storage bag.

The bread will stay fresh in the freezer for up to 6 months.

How do you serve lemon blueberry bread?

I like to serve this lemon and blueberry bread with a little salted butter. However, if I’m feeling extra decadent I’ll change it up a bit and whip up a simple glaze to drizzle on.

All you need to do is add fresh lemon juice (you don’t need much) to a cup of confectioners’ sugar until you achieve the desired drizzling consistency. Then grab a fork and drizzle it on to your bread like a pro!

butter spread on a slide of sweet bread

Once you discover how easy it is to make lemon blueberry bread, you will be baking it up a lot more often. This is a fun bread to share at brunch, eat for breakfast, or take to a bake sale. It is showy and tastes as good as it looks.

No matter how you serve this lemon and blueberry bread, I have a feeling you’re going to enjoy it as much as I do.

bursting berries inside a lemony loaf

More Quick Bread Recipes You’ll Love

I hope you’ll try this lemon blueberry bread and enjoy it as much as I do. If you do, please leave a comment and a 5-star rating below. 

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Delicious and Easy Lemon and Blueberry Bread #quickbread #lemon #blueberry #bread #dessert #recipe

Lemon and Blueberry Bread

Quick breads are among my favorite things to bake because they are simple and delicious. And this Lemon and Blueberry Bread is no exception. It’s bursting with bright and fresh flavor, and you can whip it up in no time for a wonderful breakfast treat or afternoon snack.
5 from 19 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, lemon, quick bread
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: 306kcal



  • Begin by preheating the oven to 350 degrees F. Then spray the inside of a 9×5-inch loaf pan with baking spray. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, milk, melted butter, sour cream, lemon zest, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined. The batter may be slightly lumpy. Gently fold in the blueberries.
  • Pour the batter into the prepared loaf pan, spreading it in an even layer.
  • Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. (If needed, cover the bread with foil to prevent overbrowning.) Allow the bread to cool completely before slicing.



I like to serve this Lemon and Blueberry Bread with a little salted butter. However, if you want to highlight the lemon flavor and make the bread even more decadent, you can whip up a glaze of confectioners’ sugar and lemon juice to drizzle on the top. Simply add fresh lemon juice (You don’t need much.) to a cup of confectioners’ sugar until you achieve the desired drizzling consistency. 


Calories: 306kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 310mg | Potassium: 88mg | Fiber: 1g | Sugar: 23g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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Recipe Rating


  1. I made this so far 2 times and planning another and each time everyone loved it. Even my culinary teacher was impressed. I truly love this but I do want to try doing them in muffin tins. Any suggestions? Thank you again.

  2. I’ve made this several times, in loaf form and also in a round cake pan. Turns out perfectly every time. The crumb is great, keeps well at room temp for several days.

  3. I have made this twice now. I made it once for a community-wide event and only got half of a slice before it was devoured, so I made it again for my family. Absolutely scrumptious!

  4. Delicious! I didn’t have any sour cream so I used full fat unsweetened plain Greek yogurt that I had on hand. Thank you for this wonderful recipe!

  5. Oh Michael, you posted two of my favorites, lemon and blueberries. Mixing them together in a sweetbread like this, you made my mouth salivate. As always, thanks for sharing.

  6. I just tried your lemon and blueberry bread this weekend. It was SO good! Lots of delicious blueberries, a hint of lemon flavor and so moist. It’s a winner, everyone loved it. Thanks!

  7. I made this recipe this morning but something quick to go with breakfast so I baked them up as muffins. The recipe made 18. Baked at 350 for about 18 minutes. I also added some lemon juice since I didn’t have fresh lemons and used dried lemon peel instead of zest. Just a hint of lemon – perfect!

  8. I’ve made this bread a few times. I usually make a double batch and give some away, and keep some for myself. It’s always delish! Like another reviewer, I do usually increase the amount of lemon zest (I have a tree full of lemons, so am glad to use them.) I also add a dash of almond extract, which is just a personal preference. Otherwise, I follow your recipe exactly and it always comes out great. I’m looking forward to trying more of your quick bread recipes. They’re fun and fast!

  9. I hate it when people make changes to a recipe and proceed to review it as if it were the original recipe. But I have to admit I did make a change on this one. I really like a good kick of lemon in baked goods and I didn’t think that 2 teaspoons of lemon zest would give me that. So I used the zest from two large lemons–probably twice the amount in the recipe. It did give me the zing I was looking for and I really liked the results. Blueberries and Lemon pair perfectly. The sour cream did its job keeping the bread moist, but not too crumbly–except when my husband wanted a piece while it was still warm. It tastes great that way, but it’s hard to cut until it had a chance to set and be completely cool. It cut much better after it cooled.
    I’m sure the bread is great with the stated amount of lemon zest–especially if you use a lemon glaze as suggested. I just wanted LEMON, so I upped the zing factor.