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Loaf of sliced Blueberry Lemon Bread topped with a lemon glaze.
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4.5 from 2 votes

Lemon Blueberry Bread

Lemon Blueberry Bread is moist, soft, and loaded with fresh blueberries. This bread recipe is topped with a simple lemon glaze that tastes like blueberry cake. An easy bread recipe everyone will enjoy.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Breakfast, Desserts, Snack
Cuisine: American
Servings: 8 people
Calories: 443kcal
Author: Amanda Mason


Lemon Blueberry Bread

  • 2 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 ½ cups fresh blueberries
  • 2 teaspoons lemon zest
  • ½ cup vanilla yogurt, Greek or regular

Lemon Glaze

  • 1 cup powdered sugar, unsifted
  • 2 Tablespoons lemon juice, fresh squeezed
  • ¼ cup heavy whipping cream


For The Lemon Blueberry Bread

  • Preheat oven to 350°F
  • In a medium sized bowl, hand whisk together the flour, baking powder, and salt. Fold in the blueberries and lemon zest and toss to combine.
  • In a separate bowl and using either a standing or electric mixer, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the yogurt and mix well for another minute until all the wet ingredients are well combined.
  • Combine the wet ingredients to dry ingredients, folding only until incorporated and being careful not to crush the blueberries.
  • Scoop the bread batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Expert Tip: Ensure the loaf pan is well buttered to avoid any sticking.
  • Let the bread completely cool before removing from the loaf pan.

For The Lemon Glaze

  • Add the powdered sugar, heavy whipping cream, and fresh lemon juice in a bowl.
  • Using a standing mixer, start by slowly mixing the ingredients on a low speed. Once they start to combine, increase to a medium speed.
  • Mix for another 1-2 minutes until the consistency is that of a thick glaze. 


  • I recommend a standard loaf pan for this recipe which should be around 8-½ x 4-½ x 2-½ inches. This is the exact loaf pan I use.
  • If you're using a tin loaf pan, grease the pan well with butter to ensure the bread doesn't stick to the bottom or the sides when you remove it from the pan.
  • My preference is to use Greek Yogurt in this lemon and blueberry loaf. The Greek yogurt binds incredibly well with all the other ingredients and provides a more dense texture while a regular vanilla yogurt or low fat version will yield a more cake like consistency.
  • To store this blueberry bread, wrap the loaf in plastic wrap and store it on the counter. This is my prefered method mainly because we eat the entire loaf by day 2. But, you can store the bread in the refrigerator and it will last 3-4 days.
  • To freeze this lemon blueberry bread, simply wrap it in plastic wrap and place it in the freezer for up to three months. To thaw, remove the bread from the freezer place it on a counter. The goal is to let the bread return to room temperature slowly. Once thawed, unwrap, and slice. Once thawed, don't re-freeze the bread.


Calories: 443kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 277mg | Potassium: 185mg | Fiber: 2g | Sugar: 45g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg