Blueberry Lemon Bread

8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Blueberry Lemon Bread is soft, moist, tender and made with a full cup of fresh blueberries, fresh lemon juice and butter.

You’ll love quick fruit breads like Classic Banana Bread, Banana Nut Bread and even Classic Vanilla Pound Cake that are perfect to top with Strawberry Topping and Whipped Cream for an easy strawberry shortcake recipe.

Blueberry Lemon Bread slice on plate with lemon wedges and blueberries

It may be cold outside but this Blueberry Lemon Bread will make you feel like it is already spring. With a full cup of blueberries (that will definitely NOT sink to the bottom of the loaf pan) and lots of fresh lemon juice and lemon zest, this quick bread is bursting with fresh fruit flavor.

We love this recipe for its easy and impressive flavors, but you can even pump the flavors up with the addition of cream cheese! There is a similar recipe with pumpkin that is perfect during fall, too.

Blueberry Lemon Bread Collage of prep steps

Pumpkin Chip Cream Cheese Bread has a package of cream cheese that is lightly sweetened that is added to the middle of the bread and baked. The result is completely delicious and in this recipe (you don’t need the chocolate chips here) would be AMAZING.

If you’re making this recipe in the summer and you are up to your eyeballs in extra zucchini, you can even add in a zucchini to this recipe in a pinch. And if you’re looking for a crunch for a bit of texture you can add some sliced almonds to the top of the bread.

There are so many fun options you can take to make this recipe your own, but this classic Blueberry Lemon Bread loaf is a perfect bite with a cup of tea or coffee for your morning breakfast as is. You can make it the ultimate treat by kicking it up a notch.

Blueberry Lemon Bread Collage of before and after baking

Toppings and Mix-ins

  • Almonds: Top with sliced almonds or finely chopped almonds.
  • Glaze: Mix powdered sugar with just a tablespoon of water until barely able to mix then dip the bread upside down into it.
  • Lemon Glaze: Make the glaze as directed above except instead of using water use lemon juice in its place for a punch of extra lemon flavor.
  • White Chocolate Chips: White Chocolate Chips is a great muted addition to the flavors of the blueberries and lemon.
  • Sour Cream: In a pinch you can substitute sour cream for the milk with 2 tablespoons of water.
  • Greek Yogurt: As directed above for sour cream, you can also use greek yogurt as a substitute.
  • Buttermilk: Substitute buttermilk in place of the milk.
  • Raspberries: Add in addition to or in place of blueberries.
  • Poppyseed: The addition of poppyseeds to this recipe would add great texture and be delicious, they’re great paired with lemons and blueberries.
  • Candied Lemon Peel: If you want even more lemony flavor, add candied lemon peel to the top of the bread with a glaze.
Blueberry Lemon Bread sliced on cutting board

Frequently Asked Questions

Can you use frozen blueberries in this recipe?

You can use frozen blueberries, it will make the color of the bread run significantly more. If you can gently rinse and dry the blueberries you can help prevent excess running of the color. Just try to minimize how much you stir the blueberries.

If using frozen blueberries you can try sprinkling them in layers over the batter and spoon the batter into the loaf pan rather than pouring them all in to minimize color bleeding.

How do I make Blueberry Lemon Muffins?

Scoop the batter into muffin liners with an ice cream scoop and bake for 18-20 minutes in a 350 degree oven. Remove from the muffin pan and cool on a wire rack.

Can I bake this Blueberry Lemon Bread recipe in a bundt pan?

Yes! Double the recipe and bake in a bundt pan at 325 degrees for 65-75 minutes.

How to Store Blueberry Lemon Bread

  • Serve: Unless you add a glaze containing dairy to the top, this Blueberry Lemon Bread can be kept at room temperature.
  • Store: Wrapped tightly in plastic wrap, store on the counter for up to 1 week.
  • Freeze: Freeze Blueberry Lemon Bread in slices or as a whole loaf for 2-3 months, wrapped tightly. Separate slices with parchment in a freezer safe bag to defrost single servings. Thaw completely at room temperature before serving.
Blueberry Lemon Bread slice on plate with lemon wedges and blueberries

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Blueberry Lemon Bread

Blueberry Lemon Bread is soft, moist, tender and made with a full cup of fresh blueberries, fresh lemon juice and butter.
Yield 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/3 cup unsalted butter
  • 1 cup sugar
  • 4 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch


  • Preheat the oven to 350 degrees and butter and flour an 8×4 inch loaf pan.
  • In a stand mixer cream your butter and sugar until light and fluffy, about 2-3 minutes.
  • Add the lemon juice, lemon zest, vanilla and eggs until fully combined.
  • In a separate bowl sift together the flour, baking powder and salt before adding it into the stand mixer on low speed, alternating with the milk until just combined.
  • Toss the blueberries in the cornstarch then stir them in by hand until just combined and pour into the pan and bake for 60 minutes until a toothpick comes out clean.



Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 172mg | Potassium: 134mg | Fiber: 1g | Sugar: 27g | Vitamin A: 340IU | Vitamin C: 5.4mg | Calcium: 52mg | Iron: 1.4mg
Blueberry Lemon Bread Collage

Photos used in a previous version of this post.

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This was delightful and delicious. As soon as my partner tried it he requested that I make it regularly. I used gluten free flour. Here are three modifications I made: (1) 2/3 C sugar vs 1 C sugar; (2) arrowroot powder vs cornstarch; (3) coconut milk vs whole milk.

  2. I am a great fan of yours and love all your recipes. However, I just made muffins from this recipe. They did not brown on top and did’’t rise as much as I would have liked. I suspect they didn’t have enough baking powder. What do you think?

    1. Love this recipe! I used 4 small loaf pans and baked them for 33 minutes. I served it at a meeting today with a sweetened lemon cream cheese spread. Everyone loved it!

  3. Regarding the cornstarch? The recipe says toss the blueberries in the cornstrach…. do you include the leftover cornstarch in the batter? Please advise. Thank you.

  4. The Blueberry lemon bread is absolutely delicious. I added zucchini, and poppyseeds as it was a suggestion. The flavor is luscious, just the right amount of lemon. Moist. Yes, it could be a dessert.

  5. Made this for girls weekend, OMG is so delicious. The loaf is gone and the girls want the recipe!! I will definitely make this again again!!!

  6. This is so good! I made the lemon glaze and drizzled it over the top. Delicious!!! I’ve tried a few of your recipes and am always pleased..

  7. This is our favorite cake now. I added an extra teaspoon of lemon juice. I used my bunt pan without doubling the recipe and it made a perfect ring cake. I reduced the cooking time to start checking it at 30 min. I put a lemon glaze on it. The cake is moist, lemony and delicious.

  8. I made this recipe as written and it came out perfect and it’s so good everyone loves it- Thank you!

  9. I have really enjoyed receiving your recipes. I always look forward to what you are going to send out next! Carolyn

        1. my first thought is sounds so yummy. My second thought would be to make sure you at least pat them dry, as little additional liquid as possible. I’ve never tested the recipe with strawberries in addition to blueberries. Let me know how it turns out!

  10. This bread is outstanding! So much goodness! I added a cheesecake ribbon, which just adds wonderfulness. Thank you for the recipe! I also used lemon glaze.

    1. I had some fresh berries I needed to use up and I’m so glad I found this recipe! I used your thinned out sour cream instead of milk suggestion but otherwise followed the recipe and it turned out great!! I even made a second loaf with fresh raspberries instead of blueberries, also delicious!! This is my new go to loaf recipe!

      1. This was delightful and delicious. As soon as my partner tried it he requested that I make it regularly. I used gluten free flour.

        Here are two modifications I made:
        – used 2/3 C sugar vs 1 C sugar
        – used arrowroot powder in place of cornstarch

  11. Ms. Sabrina, I don’t know how I came across your blog but I’m staying for the long haul! Thank you for the time and effort that you put into this blog.

  12. Looks incredibly yummy! I love the freshness of this bread and I’m totally drooling over this goodness, need to make this!