This blueberry lemon bread brings bright citrus flavor and juicy berries together in a moist, tender loaf that feels straight out of a bakery case. It’s simple to make, bakes up beautifully, and fills your kitchen with the best lemony aroma. The texture is soft, the crumb is fine, and every slice has pops of sweet blueberries.
If you love quick breads that look impressive but don’t require fancy skills, this one’s a keeper.
What Makes This Special
This loaf has a balanced flavor—fresh lemon zest and juice keep it bright without overpowering the blueberries. A touch of sour cream gives the bread its signature bakery-style moisture and delicate crumb. The batter uses simple pantry staples, and you don’t need a mixer.
You can also finish it with a light lemon glaze for extra shine and a little sweetness.
- Bright flavor: Lemon zest and juice make the loaf taste fresh and lively.
- Moist crumb: Sour cream and oil keep it soft for days.
- Reliable structure: Tossing berries in flour helps prevent sinking.
- Quick to prep: About 15 minutes of hands-on time.
- Versatile: Works with fresh or frozen blueberries.
Ingredients
- 1 1/2 cups (195g) all-purpose flour, plus 1 tablespoon for berries
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- Zest of 1 large lemon (about 1–1 1/2 tablespoons)
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature
- 1/3 cup (80ml) neutral oil (canola, vegetable, or light olive oil)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon vanilla extract
- 1 cup (150g) blueberries, fresh or frozen
Optional Lemon Glaze:
- 3/4 cup (90g) powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra punch)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy lifting. Lightly grease the sides.
- Mix dry ingredients: In a medium bowl, whisk the flour (1 1/2 cups), baking powder, and salt.
Set aside.
- Rub zest into sugar: In a large bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly damp. This releases the oils and boosts flavor.
- Combine wet ingredients: Whisk in the eggs, sour cream, oil, lemon juice, and vanilla until smooth and well blended.
- Bring the batter together: Add the dry ingredients to the wet.
Stir gently with a spatula until just combined and no dry streaks remain. Do not overmix.
- Prep the blueberries: Toss the blueberries with 1 tablespoon flour. Fold them into the batter using a few light strokes.
Reserve a few berries for the top if you like a dotted, bakery-style look.
- Fill and bake: Spread the batter evenly in the pan. Scatter reserved berries on top. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool properly: Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- Glaze (optional): Whisk powdered sugar with lemon juice until smooth and pourable.
Stir in zest if using. Drizzle over the cooled loaf. Let set for 15 minutes before slicing.
Keeping It Fresh
Once cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container.
It stays fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days; bring slices to room temp before serving for the best texture.
To freeze, wrap the whole loaf or individual slices in plastic, then in foil, and freeze for up to 2 months. Thaw at room temperature.
If you’ve glazed the bread, freeze it without glaze for the best results and add the glaze after thawing.
Benefits of This Recipe
- Foolproof method: Simple steps and easy-to-find ingredients.
- Consistent texture: The sour cream and oil combo keeps it soft and tender.
- Great for meal prep: Freezes well and tastes even better the next day.
- Family-friendly: Bright lemon and sweet berries appeal to all ages.
- Customizable: Swaps and add-ins are simple without compromising structure.
Common Mistakes to Avoid
- Overmixing the batter: This creates a tough, dense loaf. Stir until the flour just disappears.
- Skipping the flour toss for berries: Untossed blueberries can sink to the bottom and make soggy spots.
- Cutting too soon: Slicing a warm loaf leads to gummy texture. Let it cool fully to set the crumb.
- Wrong pan size: A smaller pan may cause overflow; a larger pan can dry out the loaf.
Stick to 9×5 inches when possible.
- Baking at the wrong temperature: Too hot and it browns before the center cooks; too cool and it dries out. Use an oven thermometer if your oven runs hot or cold.
Recipe Variations
- Lemon Poppy Seed Blueberry Bread: Add 1 tablespoon poppy seeds to the dry ingredients.
- Almond Twist: Swap vanilla for 1/2 teaspoon almond extract and sprinkle sliced almonds on top before baking.
- Whole Wheat Blend: Replace 1/2 cup of the all-purpose flour with white whole wheat flour. The loaf will be slightly heartier but still tender.
- Coconut Lemon Loaf: Use coconut oil instead of neutral oil and fold in 1/3 cup unsweetened shredded coconut.
- Glazed Lemon Syrup Soak: Skip the powdered sugar glaze and instead brush the warm loaf with a mixture of 2 tablespoons lemon juice and 2 tablespoons sugar heated until dissolved for a glossy, tangy finish.
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FAQ
Can I use frozen blueberries?
Yes.
Use them straight from the freezer and toss with flour before folding in. Don’t thaw, or the berries may bleed too much into the batter.
What can I use instead of sour cream?
Plain Greek yogurt works well, preferably full-fat for the same rich texture. Regular plain yogurt also works but may make the loaf slightly lighter.
How do I know when the loaf is done?
Look for a golden top and a toothpick that comes out clean or with a few moist crumbs.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Can I reduce the sugar?
You can reduce the sugar to 2/3 cup without changing the structure. The loaf will be less sweet but still flavorful, especially with the glaze.
Why did my blueberries sink?
They may have sunk if you didn’t toss them with flour or if the batter was overmixed and too loose. Folding gently and coating the berries in flour helps keep them suspended.
Do I need the glaze?
No.
The loaf is delicious on its own. The glaze adds extra lemon flavor and a glossy bakery finish, but it’s optional.
Can I make muffins instead?
Yes. Divide the batter into a 12-cup muffin tin lined with papers and bake at 375°F (190°C) for 18–22 minutes, or until set and lightly golden.
How do I prevent a gummy center?
Measure ingredients accurately, avoid overmixing, and let the loaf cool completely before slicing.
Also, check your oven temperature and bake until fully set.
Wrapping Up
This Easy Blueberry Lemon Bread gives you that bakery-style look and taste with minimal effort. The lemon keeps it bright, the sour cream makes it soft, and the blueberries add juicy bursts in every slice. Keep this recipe on hand for brunch, gifting, or a simple weekday treat—reliable, pretty, and always a crowd-pleaser.
Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf
Ingredients
- 1 1/2 cups (195g) all-purpose flour, plus 1 tablespoon for berries
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- Zest of 1 large lemon (about 1–1 1/2 tablespoons)
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature
- 1/3 cup (80ml) neutral oil (canola, vegetable, or light olive oil)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon vanilla extract
- 1 cup (150g) blueberries, fresh or frozen
- 3/4 cup (90g) powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra punch)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang for easy lifting. Lightly grease the sides.
- Mix dry ingredients: In a medium bowl, whisk the flour (1 1/2 cups), baking powder, and salt.Set aside.
- Rub zest into sugar: In a large bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly damp. This releases the oils and boosts flavor.
- Combine wet ingredients: Whisk in the eggs, sour cream, oil, lemon juice, and vanilla until smooth and well blended.
- Bring the batter together: Add the dry ingredients to the wet.Stir gently with a spatula until just combined and no dry streaks remain. Do not overmix.
- Prep the blueberries: Toss the blueberries with 1 tablespoon flour. Fold them into the batter using a few light strokes.Reserve a few berries for the top if you like a dotted, bakery-style look.
- Fill and bake: Spread the batter evenly in the pan. Scatter reserved berries on top. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool properly: Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- Glaze (optional): Whisk powdered sugar with lemon juice until smooth and pourable.Stir in zest if using. Drizzle over the cooled loaf. Let set for 15 minutes before slicing.