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sliced lemon bread on table
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5 from 1 vote

Blueberry Lemon Bread

Moist, bright, and bursting with blueberries—just sweet enough, with real lemon flavor in every bite.
Prep Time20 minutes
Cook Time1 hour
Cooling1 hour
Total Time2 hours 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Difficulty: Easy
Servings: 10 slices
Calories: 290kcal
Author: Nora from Savory Nothings

Ingredients

Wet ingredients

  • ½ cup oil neutral oil like canola, vegetable, or light olive oil work best
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup full-fat sour cream or whole milk Greek yogurt
  • 2 tablespoons lemon juice from about 1 large lemon
  • 1 tablespoon lemon zest from about 2 large lemons
  • 1 teaspoon vanilla extract

Dry ingredients

  • 1 ½ cups all-purpose flour (195g if you use scales)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups fresh or frozen blueberries do not defrost - frozen wild blueberries are fun here, lots of little specks of blueberries!

Optional

  • 1 tablespoon coarse or turbinado sugar for sprinkling
  • ½ cup powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

  • Prep: Preheat the oven to 350°F. Grease and line a 8x4 or a 9x5-inch loaf pan with parchment paper for easy removal.
  • Wet ingredients: In a medium bowl or measuring jug, whisk together the oil, sugar, eggs, sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla until smooth and well combined.
    ½ cup oil, 1 cup granulated sugar, 2 large eggs, ½ cup full-fat sour cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
    wet ingredients for lemon blueberry bread in a glass bowl
  • Dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Add the blueberries directly to the dry ingredients and toss gently to coat.
(This helps prevent them from sinking to the bottom of the loaf.)
    1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 ½ cups fresh or frozen blueberries
    dry ingredients for lemon blueberry bread in a glass bowl
  • Add the wet ingredients to the dry and gently stir until just combined. Don’t overmix—some small lumps are fine.
    batter for lemon blueberry bread in a glass bowl
  • Pour the batter into the prepared loaf pan and smooth the top. If you want a sparkling finish, sprinkle with 1 tablespoon coarse or turbinado sugar.
    1 tablespoon coarse or turbinado sugar
    unbaked lemon blueberry bread
  • Bake for 50–65 minutes (depending on your exact oven and baking pan used), or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil during the last ~20 minutes.
  • Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
    baked lemon blueberry bread
  • Optional glaze: Whisk together ½ cup powdered sugar and 1-2 tablespoons lemon juice until smooth. Drizzle over the cooled loaf. Allow to set a little before serving.
    ½ cup powdered sugar, 1-2 tablespoons lemon juice
    glazed lemon blueberry bread

Notes

  • Tossing blueberries in flour keeps them from sinking.
  • Tent with foil if the top is browning too quickly.
  • Loaf stays moist for days — even better the second day!

Nutrition

Serving: 1slice | Calories: 290kcal