Lemon and Blueberry Bread

This lemon and blueberry bread 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.

lemon + blueberry bread pinterest image

Lemon and Blueberry Bread

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.

berry and citrus quickbread

I don’t know about you, but I enjoy the combination of lemon and blueberry in this recipe. The flavor is refreshing and light, plus it pairs beautifully with a cup of tea.

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.

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.

Here are the deets on how to make this lemon and blueberry quick bread.

a piece of lemon blueberry quick bread on a plate


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 Lemon and Blueberry Bread:

As with most quick breads, the preparation time for this recipe is only about 10 minutes. You’ve got to love that!

  • Start by combining the dry ingredients in one bowl and the wet ingredients in another.
  • 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.
  • Once the wet and dry ingredients are ready, it’s time to combine them. When they are well incorporated, gently stir in the blueberries.
  • 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!
batter with blueberries sprinkled in


Doesn’t this lemon and 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

Frequently Asked Questions about Lemon Blueberry Bread

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.

Want more quick bread recipes? You’ve got it! Check out this post HERE for 8 more delicious recipes!

sliced lemon blueberry bread next to a cup of tea

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!

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

That’s a Wrap on Lemon Blueberry 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.

lemon and blueberry quick bread recipe

If you’re looking for more quick bread recipes, try these:

butter spread on a slide of sweet bread

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bursting berries inside a lemony loaf

Lemon and Blueberry Bread

Did you make this recipe? Leave a review!

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, lemon, quick bread
Servings: 10 slices
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
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.



  • 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. 

Nutrition Facts

Calories: 306kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 64mgSodium: 310mgPotassium: 88mgFiber: 1gSugar: 23gVitamin A: 435IUVitamin C: 3mgCalcium: 86mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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  • Donna at

    I only have frozen blueberries!! Will they work??

    • Nina at

      I used frozen straight from the freezer and it worked fine.

  • Ivory at

    Will be making this dish Wednesday. Can hardly wait! Yum!!!

  • Mary Lou Dettmer at

    Can I substitute d,our die almond flour?

  • Lynne Beveridge at

    Hello Michael! I just finished making your Lemon and Blueberry Bread. It is wonderful.I started this morning at 7 am and ended up with 14 loafs. In the meantime, I had a group of ladies stop in and gave all a taste. Needless to say Micheal, I only have 9 loafs left. It is the best lemon, blueberry bread I have ever had.
    I am now making your “Really Good Pumpkin Bread”. I have the first 4 loafs in the oven and will let you know.

    I will be making more Lemon and Blueberry Bread tomorrow.

    Thank you for Sharing
    Love to you and yours

  • Sameera at

    This recipe is SO good! I tossed the blueberries in a tablespoon of the dry mix before adding it at the end (to help prevent sinking). The lemon isn’t too overpowering. Definitely recommend!

  • Bridgette O'Malley at

    I made a double recipe today. It made 7 mini loaves. I used butter and oil. When they cool I will put the glaze on top

  • Brenda at

    I made this recipe today and it came out great! I used four mini loaf pans, used 3/4 cup sugar in batter but then sprinkled coarse white decorator sugar on top before baking. I also put a few blueberries right on top of batter in the pans before baking. I will definitely make this again, thank you Michael.

    • Michael Wurm, Jr. at

      I’m so glad you enjoyed the recipe! Love your additions!

      xo Michael

  • Janet M. Poillon at

    Hi Michael,

    I just made your Blueberry Lemon Loaf cake and it came out great. Had all the ingredients on hand, serendipitously, and my family and I are enjoying it. So my thanks to you and your wonderful, inspirational recipes and posts. Your loyal follower, Janet

  • Diane at

    Thanks so much for your help, Michael! I am so grateful!

  • Diane at

    I recently found your blog and am really enjoying it. The lemon-blueberry bread is something I will try, but my eye caught your white rectangular serving plate that is holding your loaf of bread. Can you tell me the size and where you purchased it? I’ve been looking for a white rectangular serving plate that is wide enough for a loaf of tea bread, but not too long. Yours looks perfect! Thanks.

  • susan maclean at

    Thank you Michael….. it’s Mrs Mac from over the pond again! This is the second “bread” recipe I have tried and with a tweek for British taste it was just lovely! (the tweek – less sugar, and for my waistline I substituted sunflower oil for the melted butter). It tasted so good I had to stick it by an open window so that friends who popped in could have a slice – even though I tried to insist that it must be COLD for good cutting…. it made no difference – they wolved down a slice – and so did we. Yum! and thanks again for a lovely quick bread recipe.

    • Michael Wurm, Jr. at

      I love hearing this!! And love your changes too. I’m so happy you were able to make it your own. Glad you enjoyed!

      xo Michael

  • Sharon Massoglia at

    I just made that fabulous bread. It looks just like yours and tastes fabulous. I did however glaze mine with a light lemon glaze. I love that the lemon isn’t overpowering. I can honestly say that I haven’t tried one of your recipes that weren’t fabulous. When I want something different you are
    Definitely my go to person. I can hardly wait to try the chocolate chip recipe. Thank you for sharing everything and your house is fabulous. Thank you again

  • Connie at

    Made it this week! So easy and delicious. I received a ton of compliments, so I’m making a double batch this weekend. Thanks for the recipe!

    • Michael Wurm, Jr. at

      I’m so glad you enjoyed it!! Happy Baking!!

      xo Michael

  • Frani at

    Yum!!! Sounds wonderful! I cannot wait to make it! Thanks for another great recipe!

  • Helen at

    Can frozen blueberries be substituted for fresh blueberries?

  • Patty at

    Made this recipe today–it’s super delicious! Thanks so much, Michael.

  • Daisy at

    This looks so decadent! It will be perfect for our breakfast this weekend!

  • Sharon Paulson at

    Love this! It’s such a delicious combination of flavors. Quick breads are my favorite too!

  • Landrie at

    I love that this bread is loaded with blueberries!! Your recipes are always so good!

    • Michael Wurm, Jr. at

      Thank you so much, Stephanie!

      xo Michael

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