Go Back
–+ servings
Lemon Blueberry Bread

Easy Lemon Blueberry Bread

iamwinfred
This Easy Lemon Blueberry Bread is a moist, tender one-bowl quick bread bursting with juicy blueberries and bright, zesty lemon flavor in every slice. Made with simple pantry staples, sour cream for an ultra-soft crumb, and finished with an optional tangy lemon glaze, it comes together in minutes with no yeast and no mixer required. Perfect for breakfast, brunch, gifting, or an easy everyday dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 9x5-inch loaf pan (nonstick or light-colored) Light-colored or nonstick recommended to prevent over-browning
  • Large mixing bowl
  • Medium mixing bowl For dry ingredients
  • Whisk
  • Rubber spatula or wooden spoon For folding batter
  • Microplane or citrus zester For lemon zest
  • Citrus juicer
  • Measuring cups and spoons
  • Kitchen scale (optional) Recommended for accuracy
  • Cooling rack
  • Parchment paper For lining the loaf pan
  • Toothpick or cake tester For testing doneness
  • Small bowl For coating blueberries and making glaze
  • Aluminum foil (optional) For tenting the loaf if top browns too quickly

Ingredients
  

For the Bread

  • 1 ½ cups all-purpose flour 190g
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar 150g
  • 2 large eggs at room temperature
  • ½ cup vegetable oil 120ml; or melted coconut oil
  • ½ cup sour cream or plain Greek yogurt 120g; at room temperature
  • 2 tbsp fresh lemon juice from about 1 large lemon
  • 1 tbsp lemon zest packed; from 1–2 lemons
  • 1 tsp pure vanilla extract
  • 1 ¼ cups blueberries 180g; fresh or frozen (do not thaw if frozen)
  • 1 tbsp all-purpose flour for coating the blueberries to prevent sinking

For the Lemon Glaze (Optional)

  • 1 cup powdered sugar 120g; sifted
  • 2-3 tbsp fresh lemon juice adjust for desired glaze consistency

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan, then line with parchment paper leaving a 1–2 inch overhang on both long sides for easy removal.
  • Add blueberries to a small bowl, sprinkle with 1 tablespoon of flour, and toss gently until lightly coated. Set aside — this prevents the berries from sinking to the bottom during baking.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds until evenly combined. Set aside.
  • In a large bowl, combine the sugar and lemon zest, then rub them together with your fingertips for 30–60 seconds to release the citrus oils. Whisk in the eggs, oil, sour cream, lemon juice, and vanilla until smooth and uniform.
  • Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula just until the flour streaks disappear — about 12–15 folds. Do not overmix; the batter will be thick.
  • Add the flour-coated blueberries to the batter and fold in gently with 3–4 slow strokes, just until evenly distributed without bursting the berries.
  • Pour the batter into the prepared pan, smooth the top, and bake on the center rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil at 40 minutes if the top browns too quickly.
  • Let the loaf cool in the pan for 10–15 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool for at least 30–45 more minutes before slicing.
  • Whisk sifted powdered sugar and 2 tablespoons of lemon juice together until smooth and thick but pourable, adding the third tablespoon if needed. Drizzle over the fully cooled loaf and let set for 10–15 minutes before serving.

Notes

  • Room temperature matters: Pull eggs and sour cream out of the fridge 20–30 minutes before baking for a smoother, more evenly mixed batter.
  • Zest before juicing: It's much easier to zest a whole lemon than a juiced one — always zest first, then cut and squeeze.
  • Rub zest into sugar: Don't skip this step — rubbing lemon zest into the granulated sugar with your fingertips releases its natural oils and dramatically deepens the lemon flavor.
  • Do not overmix: Fold the batter only until the flour just disappears. Overmixing develops gluten and leads to a dense, tough loaf.
  • Frozen blueberries tip: Use frozen blueberries straight from the freezer — do not thaw first. Thawed berries release too much liquid and can turn the batter an unappetizing color.
  • Check doneness early: Oven temperatures vary, so start testing with a toothpick at the 50-minute mark rather than waiting the full 60 minutes.
  • Glaze consistency: For a glaze that sets firmly on top, keep it thick. For one that soaks into the loaf, thin it slightly with an extra teaspoon of lemon juice.
  • Storage: Store wrapped at room temperature for up to 3 days, refrigerated for up to 6 days, or freeze (unglazed) for up to 3 months. Individual slices can be frozen separately for easy grab-and-go portions.
  • Make into muffins: Divide the batter into a lined 12-cup muffin tin and bake at 375°F (190°C) for 18–22 minutes for a portable, single-serving version.
  • Reduce sugar: The sugar can be reduced to ½ cup (100g) without significantly affecting texture, though the loaf will be less sweet. Coconut sugar substitutes at a 1:1 ratio for a subtle caramel depth.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 130mgPotassium: 75mgFiber: 1gSugar: 24gVitamin A: 3IUVitamin C: 8mgCalcium: 4mgIron: 6mg
Keyword blueberry loaf, easy quick bread recipe, lemon blueberry bread, lemon quick bread, one bowl bread recipe
Tried this recipe?Let us know how it was!