Blueberry Lemon Bread Recipe

An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries – fresh or frozen, your choice! No yeast required.

You’ll love this quick bread for breakfast, brunch, lunch, and dessert.

An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries - fresh or frozen, your choice! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.

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What is a quick bread?

Quick breads are made from soft doughs or batters using chemical leavening agents, primarily baking powder or baking soda, instead of yeast.

Because there is no yeast, you don’t need to spend any extra time waiting for your dough to rise (proofing).

In addition to loaf breads, some other examples of quick breads include muffins, biscuits, and scones.

An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries - fresh or frozen, your choice! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.

What is baking powder?

Baking powder is a mixture of sodium bicarbonate and one or more acids in the form of “acid salt.” Acid is released from acid salt once dissolved in water. Generally, baking powder also contains cream of tartar and an anti-clumping agent.

Because baking powder contains an acid and a base, a quick bread recipe does not need to contain an acid for the quick bread to rise – you just need a liquid to release the gases.

An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries - fresh or frozen, your choice! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.

Are frozen blueberries just as good as fresh?

Yes, possibly better. And by the way, you can use either kind in this recipe.

Frozen blueberries are picked at the very peak of freshness and are flash-frozen nearly on the spot, certainly within hours. This means you are eating frozen blueberries at their optimal nutrition levels.

Fresh blueberries are good, too, and I prefer to use them in baking. But, unless you are buying them from a farmer’s market, they most certainly have been traveling on a truck for days or weeks until they make it to your grocery store.

An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries - fresh or frozen, your choice! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.

If you are vegan and wandered into this recipe by mistake, I’d love to direct you to my Lemon Olive Oil Cake. It’s made with whole, unprocessed ingredients but is still shining with bright lemon flavors. Feel free to add blueberries!

An easy recipe for Lemon Olive Oil Cake that also happens to be vegan and full of whole, unprocessed ingredients. Use whole wheat pastry flour for a tender cake with a nutritious boost!

Save this Blueberry Lemon Bread to your “Desserts” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 12 votes

Blueberry Lemon Bread Recipe

An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries - fresh or frozen, your choice! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.
Course Dessert
Cuisine American
Keyword blueberry, bread, lemon
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 383kcal
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon Salt
  • 1 cup sugar
  • 1 cup plain Greek yogurt
  • 4 eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 6 ounces fresh blueberries or 1 cup frozen (see notes)
  • Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
  • Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
  • Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

Recipe Notes

If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

Nutrition

Calories: 383kcal

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  1. Fion

    I have just baked this and it is absolutely awesome. I reduce the sugar to 3/4 cup and 1/4 cup for the oil, and add one more teaspoonful of grated lemon zest, and the cake turns out moist and soft. Thank you for the recipe 👍🏼😋5 stars

  2. Isbah

    Hi, I don’t want to add lemon zest, can i add lemon juice? if yes, how much?

  3. I enjoy looking through your website. Thanks for your time!

  4. Dave

    GREAT IDEA! To make this gluten-free, use a 1/4 tsp of xanthan gum or an extra egg white for more supporting structure to the gluten-free AP flour blend of choice.5 stars

  5. I’m not sure if I missed it but what size loaf pan is recommended?

  6. Juliana

    Loved this :)  I cut the sugar to 1/3 cup (as I’m not keen on anything overly sweet).  And in place of lemon zest (as I didn’t have a lemon and it was 11 o’clock at night) I used 3 drops of doTerra lemon essential oil and a splash of bottled lemon juice.  Also cut one egg as mine were extra large, and cut the oil to 1/4 cup…. Aaaaaanyway, my cake turned out super moist, cooked all the way through, and looked just like your photo.  I will definitely be making this for my family again :)  Thanks for sharing!5 stars

  7. SJ

    Hello!
    I don’t have any canola oil at home at the moment but at super keen on trying this recipe out… do you think I can substitute olive oil for the canola oil?
    Thanks so much! Recipe looks amazing btw!

    1. Juliana

      I quite often use olive oil in my quick bread recipes, I just find it gives it extra flavour :)

  8. Hi Meggan. I tried the recipe and the cake turned out to be my best till date. Incredibly moist and lovely lemon flavour. Thanks so much for sharing the recipe 😀5 stars

    1. meggan

      Hi Pooja, thank you so much for the kind words! I really appreciate it and I’m so happy to hear it worked out for you. Take care and enjoy your weekend. :)

  9. Megan G.

    So i tried this once, and it came out ok, but i had to cook it for almost twice as long becuase it was still too moist in the center at an hour…. im trying it again, if its still gooey, what should I do? Any help is appriciated, as i am still a newbie at baking.

    1. meggan

      Hi Megan! I’m so sorry to hear that. If it was still gooey in the center after an hour, my best guess is that your oven is not correct. I know that’s pretty bold for me to accuse your oven, but a lot of people have made this recipe over the years and don’t have issues. Do you happen to have an oven thermometer? That way you can check the temperature inside is reading what the oven says it is. Oven thermometers are around $4-$6 on Amazon, it’s a small price to pay to know what’s happening! I’m sorry again to hear that. What a bummer!

  10. Nat

    Just made this, I opted for coconut Greek yogurt instead of plain! Super easy to make and turned out beautifully!5 stars

    1. meggan

      Coconut Greek yogurt sounds AMAZING! Great tip, thank you for doing my work for me. :) Glad you liked it Nat! Take care.

  11. Joel

    Hey just made this cake tonight flavor was great I was low on blue berries so I added some sliced strawberries as well.  It came out looking amazing but as it was cooling the loaf colapased.  Any tips?

    1. takahashi

      it’s amazing.. joel

    2. meggan

      Hey Joel! I’m sorry your cake collapsed. I have a few ideas for trouble-shooting but I’m not a pastry chef (yet, anyway) so I don’t know for sure if any of these were your problem. First, is your baking powder in good order? If it’s too old, that might cause a problem (but it rose fine, it just collapsed.). Second, sometimes if cakes get jiggled too much before they are properly cooled, they will fall. It’s kind of like how a custard needs to set. Did you move it around a lot? Third, I wonder if the strawberries were heavy. If the size of the pieces were bigger than the blueberries, or perhaps the weight of the water in them, it may have dragged the cake down while it was cooling. I am so sorry that happened! The one that makes the most sense to me would be adding strawberries and making the cake too heavy. Especially if you simply added strawberries and kept the amount of blueberries the same, it may have been too much fruit. Any of these ring a bell for you? So sorry again about that! I have for sure had that happen with other cakes, but not with this one. Rats.

  12. Butterflippin

    Hey Meggan, 

    Wondering how this would turn out if I subbed the eggs for buttermilk- have you tried an eggless variation? Making these this weekend for someone with egg allergies. 

    Thanks! 

    1. meggan

      Hey there! I have not tried an eggless variation and I have no idea what would happen if you used buttermilk. I think it’s worth a try. I’ve screwed up the cake a number of times and ways and it’s always edible. But, I can’t say for sure! So sorry about that!

  13. CakenGifts.in

    I did not know, how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!! I would like to recommend this cake to all my friends.5 stars

  14. Norah

    Hi Meggan,
    I was wondering if could swap out some of the oil for more yogurt? 1/2 a cup makes me a little queasy.

    1. meggan

      Hi Norah, you could certainly try. I feel like it would probably still taste great but I haven’t tried it. It could possibly affect the baking time but I don’t know for sure. One time I forgot to put the oil in entirely and it was still good, just a little dry. :) So if you went with 1/4 cup of oil, even, it would probably still taste good too! Thanks for your question.

  15. Hmm it appears like your site ate my first comment (it was extremely
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    I’m thoroughly enjoying your blog. I too am an aspiring
    blog blogger but I’m still new to the whole thing.
    Do you have any helpful hints for beginner blog writers?
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  16. Anna

    Hello. I made this cake last night and it came out looking great, but to be honest you could really smell the oil. I even used less than the 1/2 cup suggested. Even though it tastes fine, you can still taste the oil quite a bit. So my question is, why is the oil needed and can it be left out or replaced with anything else? Thank you

    1. meggan

      Hi Anna, my first thought is that your oil was rancid. You should not be able to “smell oil.” However, that being said, I did accidentally leave the oil out of the cake one time. It was quite dry, still edible, my dining guests seemed to like it okay. But, the oil make the cake incredibly moist and soft. Omitting it means your cake will be very dry. You could try replacing it with something else, but since I haven’t done that I don’t have any specific recommendations. I know people use apple sauce in recipes a lot, but I don’t know how much here or if it’s a 1:1 ratio. Sorry I couldn’t be more help! But you should not be able to smell the oil, so I think there was an issue there. Thanks for your question Anna!

  17. Marie

    I made this twice this week, it’s delicious!  The second time I had orange instead of lemon and used almond flavor instead of vanilla…..both were delicious and disappeared quickly.5 stars

    1. meggan

      Orange, what a great idea Marie!!! I’m going to have to try that. Orange + almond, genius. Thank you so much for sharing your variations. :D Have a wonderful week and thanks for reading!

  18. Aprile

    Hello!

     We love the original lemon yogurt cake with the double glaze!! We seem to not be able to get that recipe any longer, even when we click the link provided above. Can you please repost or forward the recipe to me? Can’t wait to try this blueberry version:)

    Thanks!!!

    1. meggan

      Hey there Aprile! Sorry about that! I’ve restored the post (I didn’t think anybody ever used it, ha ha). You can find it here. :) https://www.culinaryhill.com/lemon-yogurt-cake/ It’s back! Thanks! Sorry about that!!

  19. I just tried to make this recipe with frozen blueberries. At the hour mark it was dark brown on top and a tooth pick came out clean. After I took it out of the pan the entire inside was still runny. I was hesitant to follow your instructions about the frozen blueberries but I didn’t see anyone else have a problem with it so I gave it a shot. I wouldn’t recommend this recipe without thawing the blueberries first.

    1. meggan

      Hey Kayla, I am not sure what happened here. I am so sorry! I have absolutely 100% made this recipe with frozen blueberries (not thawed) and didn’t have any problems. Perhaps it’s time I try the recipe again, just in case. I’m really sorry that you had issues.

  20. Judy

    I will definitely try thing recipe during the fall! too hot to bake right now! yummy

    1. Judy

      *the recipe

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