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.

Pin Now To Save!PIN IT

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!

5 from 17 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 385kcal
  • 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: 385kcal

Comments

Your email address will not be published. Required fields are marked *






This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.

  2. Hmm it appears like your site ate my first comment (it was extremely
    long) so I guess I’ll just sum it up what I had written and say,
    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?
    I’d really appreciate it.

  3. 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!

  4. 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!

  5. 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!!

  6. Kayla G

    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.

  7. Judy

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

    1. Judy

      *the recipe

  8. Lori

    Hi there,  I just made this and it’s delicious.  I poured a bit (1/2″) of plain batter into the pan before adding blueberries to the batter, so there were no problems with blueberries at the bottom.  Question, though… I had to bake it longer to get the Center done, which resulted in a thick crust (not burned, though).  Do you have a fix for this?  Higher temp?  Lower temp but longer time?  Thanks ?5 stars

    1. Lori

      Hi Meggan,  Thanks for your response. I didn’t open the oven until the hour was up, to test it.  I think, in the end, it took an additional 15 minutes.  Usually my oven needs an extra 2-5 minutes (depending what I’m baking), but perhaps it was because it was such a heavy loaf that it took 15.  I’ll see if I can find anything on line re whether it should be less hot for longer, or higher for shorter.  I’m thinking you are probably correct re lower/longer, though.

      Anyways, it was the best new recipe I’ve tried in a while… and I will
      definitely be making it again.

    2. meggan

      Hey Lori! How much longer did you bake it (how much time over one hour)? I guess I’d say probably a lower temp for longer, but that’s just me sort of guessing and compiling past baking experiences. Have you ever checked the temperature in your oven to make sure it’s true? As in, is it baking at 350 degrees when it says it is? I’m sure you’re oven is correct but I was just wondering. Also, did you peak at all and let the heat escape? Sorry for the troubles! At least it was edible. :)

  9. Charlene Barker

    Could you use bread flour instead of all purpose white flour?

    1. meggan

      Hi Charlene, I haven’t tested the recipe with bread flour but my guess is your results might change quite a bit. My understanding is (and this is just what I learned from the Food52 website) that bread flour is higher in gluten and makes things chewier. It also absorbs more liquid so you may have to add more to avoid a dry batter. If you did half bread flour and half cake flour, that might bring you closer to all-purpose flour. You could definitely try it, but you might be really angry with the resulting cake. I’m not sure! :-/ Good luck!

  10. Karen Jose

    I would like to make these with the kids I watch for Mother’s Day gifts and would like to make them in mini bread pans. Have you ever made them in mini bread pans and if so how long did you bake them?

    1. meggan

      Hi Karen! I haven’t tried making these in mini bread pans but I found some information on the Betty Crocker website (a comparable recipe). Preheat the oven to 350 degrees and then bake for 30 to 35 minutes. Also, use about 1/2 cup of batter per mini bread pan. Cool 5 minutes before loosening in the pan and turning out on to a cooling rack to cool completely. I hope that helps! You can also try checking with a toothpick at 25 minutes or so, just in case. http://www.bettycrocker.com/recipes/mini-banana-breads/87bf7bb8-fe10-40d8-b2bc-585e779270bc Good luck!

  11. Yanet

    The recipe was great! I just made them and they are so yummy! I made them into muffin tins since I don’t have a loaf pan and I noticed that they deflated once I pulled them out of the oven, is this normal when baking with blueberries? (This is my first time baking with blue berries) Thanks!

    1. meggan

      Hi Yanet, do you think it was a significant deflation or just a minor one? If it’s significant, sometimes that is caused by them being underdone (but you said they tasted good so they probably weren’t under done). And if they rose, the leavening agents were probably fine. One thing is, the muffin pans might have been overfilled. Sometimes when that happens, there isn’t enough structure above the pan to hold the muffins as high as they were when they were in the oven. To prevent that, the recipe might have be reformulated (cut down slightly?) to work perfectly as muffins. One other thing is, if you greased your muffin tin with cooking spray, you’d have to be very careful not to get any cooking spray on the top of the muffin pan. Sometimes when that happens, the batter spreads a little. (I should also add I am not a pastry chef and I only bake for fun and these are just some guesses!). I’m glad you at least enjoyed them though!

  12. This cake looks so moist and delicious! Blueberry and lemon is definitely one of my favorite flavor combos! Hope to make a similar loaf soon :)

  13. Jorie

    I made this a couple days ago and it was delicious!  If I have leftovers should I keep it in the fridge or could I leave it at room temp?  Also have you tried with whole wheat flour?  

    1. meggan

      Hi Jorie, that is an excellent question about the leftovers. I personally have always kept it at room temperature, not in the refrigerator. I think if you will have it around for more than 4 days, maybe stick it in the fridge just to be safe? I don’t have a proper food science background so I’m just making suggestions here. I have not tried the cake with whole wheat flour, although I do have a cake on my blog that is an Olive Oil Lemon cake (not yogurt, it’s vegan) which uses whole wheat pastry flour and it’s really good. I doubt it would be an exact swap out though… I have no idea without testing it. Thank you so much for trying the recipe and I’m glad you enjoyed it!

  14. Laura

    I made this yesterday! I just sprayed a metal bread pan, instead of using parchment paper, and used 1/2tsp of lemon extract instead of the 2 tsps of lemon zest. Turned out delicious!

    1. meggan

      Thank you so much for this info, Laura! I will definitely update my recipe to include this info. Lemon extract is WAY more convenient than zesting a lemon. I feel like parchment paper is unnecessary but I’m always so paranoid… LOL. Thanks for your comment!!

  15. Babs

    I love the lemon blueberry bread but I could not find the nutritional facts is there any way you can put them in your recipes thank you 5 stars

    1. meggan

      Hi Babs, glad you liked the recipe! I am so sorry but I do not provide nutrition facts on my recipes. There are a lot of online calculators that can generate this information though, so I hope you can find one that works for you!

  16. Claudia

    Im baking this tomorrow and really excited to start it! Is it okay if i bake it in a 9inch round cake tin or maybe a square cake tin instead of the loaf pan? Thank you for your help, this looks gorgeous! 

    1. meggan

      Hi Claudia! I would try the square cake pan over the 9-inch cake pan. It definitely fills the loaf pan and I feel like a can make might not be big enough! I am not exactly sure how this will effect the cooking time either, so I’d check it early. Halfway through, even. I will definitely plan on making this in a square pan at some point so I can update the recipe! :) Thanks for your comment.

  17. Edna

    Made this today and loved it! I used lemon yogurt instead of plain. I also made the glaze from your other recipe. 5 stars

    1. meggan

      Hi Edna! I am so glad you loved it. I will definitely have to try it with lemon yogurt. I assume it was not greek yogurt, but either way, it’s probably better than using plain! That lemon glaze is pretty fantastic. I thought about putting it on this cake too, but I didn’t want it to be overly fussy. But I should definitely try it too. I’ll call it “research.” ;) Thank you!!!

  18. Jenn Brooks

    This looks delicious! I am wondering if I can use Vanilla a Greek yogurt and cut back on the sugar? Have you ever tried this?5 stars

    1. meggan

      Hi Jenn, that’s a great idea! One I haven’t tried, sadly, so I’m not sure how much sugar you could cut out if you switched to vanilla. It’s something I’m willing to test at some point. If I get to it before you do, I’ll definitely let you know! Thank you for the idea!

  19. joanne

    GREAT breakfast loaf. Fell upon your site by happenstance, and so glad i did. Made your loaf immediately, had all i needed on hand, and “Voila” as yummy as you described. Will make a point to follow your blog more frequently.

    1. meggan

      Joanne, thank you so much! Such high praise. I really appreciate your comment. I’m glad you loved the yogurt cake, it’s one of my favorites! Thank you so much for stopping by and yes, I hope you visit again. :)

  20. Erika

    Can i use Greek yogurt with blueberries?

    1. meggan

      I am sure you could. Would you still add fresh or frozen blueberries, or just go with the ones in the yogurt? I will have to try that next!

Scroll to top