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Slices of blueberry lemon bread on a plate with fresh blueberries and a lemon half in the background.

Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf

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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices

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.