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!

Slices of blueberry lemon bread.

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.
4.95 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 385kcal
Author: Meggan Hill

Ingredients

  • 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)

Instructions

  • 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.

Video

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
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  1. Barb Mcgrath

    Hi Paula.love your recipes!I was wondering if you can use frozen blueberries,for this lemon loaf!Thanks!

    1. meggan

      Hi Barb! I made the Blueberry Lemon Yogurt Cake with frozen blueberries last night. It was fabulous! I cannot even tell the difference. The batter appeared to be streaked purple prior to baking, but it didn’t bake up that way. I will definitely update my recipe to reflect using frozen blueberries (I used one cup). I would just leave them frozen right up until you add them, and then don’t mix the batter too much once they are added. Thanks for your question!

    2. meggan

      Hi Barb! I haven’t tried it with frozen blueberries, but I am keen to do so. I am certain it would work really well! I will make it tonight and let you know!

  2. Paula

    I made this last night. It was a huge hit. Thank you for the recipe. Here’s a pic of my results. YUM!5 stars

    1. Yay, Paula!!!!! You are amazing! I love that you shared a picture. Your blueberries distributed so nicely, even better than mine! What’s your secret? And apparently you had no problem dislodging the cake despite the lack of parchment. I will have to try that next time and possibly update the recipe to take that out! Thank you SO MUCH for sharing!!

    2. Paula

      Thank you Meggan. No secret. LOL I just folded them in at the end and poured into the pan. I greased the loaf pan with butter then floured it. It came out very easy. I was worried it wouldn’t. Can’t wait to make another one soon. Thanks again.

  3. Paula

    Looks delicious! I’m going to try this today. I don’t have any parchment paper could I just grease the pan? Would that affect the cooking time

    1. Hi Paula! You can just grease the pan. My grandma always uses wax paper but these days that seems to be frowned upon! It definitely won’t affect the cooking time. The parchment paper just makes it easier to get the cake out of the pan.

    2. Paula

      Ok thank you. Off I go to start baking! Wish me luck :)

  4. I love blueberry cakes. This one looks so moist and delicious.

  5. Jen Williams

    Looks delicious! But what do you do with the remaining 1/3 cup of sugar?

    1. Jen Williams

      Thanks! Can’t wait to try it : )

    2. Ahhh, Jen. That is for the glaze I decided to leave off, but clearly I didn’t update the recipe! Thank you for pointing it out, and sorry about that. :)

  6. Kathleen @ hapanom

    Wow! This looks wonderful! And ridiculously moist! Nicely done :)

  7. Janette @ Culinary Ginger

    Lemon cake is my absolute favorite, with a nice cup of tea, of course. This looks so moist and the color from the blueberries is stunning. I would like 3 or 7 slices right now, please :)5 stars

  8. This is kind of all my favorite things in one! And i love the photos!! :)

    Luci’s Morsels | fashion. food. frivolity.

  9. Oh this looks so soft and moist and full of blueberries and kissed with lemons. I’m in love. seriously.

    1. Cynthia Scully

      Looks wonderful …yummy !

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