Looking for more bread recipes? Try my Banana Bread, Applesauce Bread, Cranberry Orange Bread or Lemon Zucchini Bread!
What I love about Lemon Blueberry bread:
Delicious Flavor Combination: This recipe is born from my love of lemon and blueberry (don’t miss my lemon blueberry pancakes and lemon blueberry rolls if you’re a fan too!). The two flavors really shine in this loaf. Perfectly Moist: the bread is so moist and delicious that I usually serve it plain, but the glaze elevates for a special occasion. Enjoy Year Round: You can use fresh or frozen blueberries and enjoy it any time of year!
Freezing Instructions:
Allow bread to cool completely then wrap this lemon blueberry loaf cake in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature. Mix Wet Ingredients: In a large bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest and vanilla. Slowly fold the dry ingredients into the wet, just until incorporated. Add Blueberries: In a separate bowl mix the blueberries (fresh or frozen) with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan). Bake: Pour the batter into the pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Serve: allow to cool, then drizzle on the glaze before slicing and serving. I love to enjoy a slice with a Vanilla Protein Shake, Quiche Lorraine, or a Green Smoothie!
Recipe Variations:
Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin cups, filling about 2/3 full. Bake at 350F for about 20-25 minutes. Fruit: You can swap out the blueberries for raspberries, blackberries, or diced strawberries.
I originally shared this recipe in 2018. Updated May 2019, June 2021, and May 2023.
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