Blueberry lemon loaf made with flour, sugar, eggs, Greek yogurt, lemon zest, and blueberries for a soft, moist bread.
Table of Contents
There’s something about a Blueberry Lemon Loaf that just gets me. Maybe it’s the way lemon makes everything feel a little brighter, even on days that are gray and dragging. Or maybe it’s the blueberries—soft, juicy, slightly unpredictable—kind of like life lately, honestly. This is the loaf I make when I want the house to smell good, when I need a win, or when there’s a lemon on the counter that’s clearly judging me for not using it yet. You too?
I’ve baked this lemon blueberry loaf on slow Sundays, rushed weekday afternoons, and once late at night when I probably should’ve gone to bed instead. It always works. Not perfectly—sometimes the blueberries sink more than I’d like, sometimes the top cracks a bit—but it always feels right. And I’ve learned to love those imperfections. They make it feel homemade. Real. Lived-in.
I didn’t grow up eating Blueberry Lemon Loaf, but now it feels like one of those recipes that’s always been part of my life. Funny how that happens. The first time I made it, I was craving something comforting but not heavy. Not chocolate. Not frosting. Just… something gentle. Lemon felt right. Blueberries were already in the fridge. The rest kind of fell into place.
I remember zesting the lemon and thinking, wow, that smell alone is already doing something for my mood. Baking can do that, can’t it? It slows you down, even if just a little. This lemon blueberry bread has since become my go-to when I don’t want to overthink things. When I want something that feels familiar, but still special enough to slice “just one more piece.” Sound familiar?
Why you’ll Love this Blueberry Lemon Loaf?
Here’s my very unscientific take: this Blueberry Lemon Loaf works because it’s balanced. Not too sweet. Not too tart. Not trying to be cake, not pretending to be health food either. It lives comfortably in that in-between space, which is honestly where the best baked goods live.
The Greek yogurt keeps it moist without making it heavy. The lemon brightens everything without being sharp. And the blueberries? They do their own thing, which I kind of respect. Some bites have more, some less. It’s never boring. And while I think it’s best the next day, I’m not 100% sure—that might just be me justifying another slice.
Ingredient Notes
Let’s talk ingredients, but casually. Like we’re standing in the kitchen together.
- All-Purpose Flour – Nothing fancy here. Just measure it right and you’re good.
- Baking Powder – Gives the loaf lift without turning it into a sponge cake.
- Salt – Small amount, big impact.
- Greek Yogurt or Sour Cream – This is the secret to that soft, tender crumb. I’ve tried both. I go back and forth.
- Granulated Sugar – Sweet, but not aggressively so.
- Oil or Butter – Oil = extra moist. Butter = more flavor. I switch depending on the day.
- Eggs – They hold it all together. Nothing dramatic, just doing their job.
- Lemon Zest – This matters more than the juice. It’s where the lemon really lives.
- Vanilla Extract – Rounds everything out and softens the citrus.
- Blueberries – Fresh or frozen both work. Frozen are a little messier. Still worth it.
How to Make Blueberry Lemon Loaf?
- I start by preheating the oven to 350°F (180°C) and greasing a 9×5-inch loaf pan very well. I’ve learned this the hard way. Stuck loafs ruin good moods.
- In one bowl, I whisk together the dry ingredients—flour, baking powder, salt. In another, I mix the sugar with the oil or butter, then add the yogurt, eggs, lemon zest, and vanilla. At this point, it smells like something good is about to happen. Always a promising sign.
- I fold the dry ingredients into the wet ones gently. No overmixing. Then I toss the blueberries with a little flour (to try to keep them from sinking—no guarantees) and fold them in. I usually save a few to sprinkle on top because I like how it looks. That’s it. That’s my big design moment.
- Into the oven it goes for about 55 minutes to an hour. I check it, probably too early, then again, and again. When a toothpick comes out clean, it’s done. I let it cool—mostly because I have to. If I’m glazing it, I wait until it’s completely cool. Sometimes. Other times I don’t. Life’s short.
Storage Options
This Blueberry Lemon Loaf keeps well at room temperature for about 2 days if wrapped tightly. In the fridge, it’ll last up to 5 days, though it firms up a bit. You can freeze slices for up to 3 months, which feels like a gift to your future self. Warm a slice slightly and it’s almost like fresh. Almost.
Variations & Substitutions
This lemon blueberry bread is flexible. Thankfully.
- Dairy-Free – Use dairy-free yogurt and oil instead of butter.
- Different Berries – Raspberries or blackberries work, but they’re juicier and a bit chaotic.
- Poppy Seeds – Adds that classic lemon-poppy bakery vibe.
- Skip the Glaze – Totally fine, especially if you’re calling this “breakfast.”
- More Lemon – Extra zest if you’re one of those lemon people (I am).
What to Serve With Blueberry Lemon Loaf?
This Blueberry Lemon Loaf doesn’t need much, but it plays well with others.
- Coffee or Tea – Obviously.
- Fresh Fruit – Keeps things light and balanced.
- Greek Yogurt or Whipped Cream – For a dessert moment.
- Butter on a Warm Slice – Simple. Perfect.
- Brunch Spread – It fits right in.
FAQ:
Can I use frozen blueberries?
Yes. Don’t thaw them. Just toss them in flour and fold gently.
Why did my blueberries sink?
Sometimes they just do. It’s not a failure. Promise.
Can I make this ahead of time?
Yes—and honestly, it might be better the next day.
Is the glaze necessary?
No. But also… kind of yes.
If you’re in the mood for something bright, comforting, and very real life, this Blueberry Lemon Loaf might be exactly what you need. Bake it once. Adjust it next time. Make it yours.
How do you like your lemon loaf—extra tangy or just lightly citrusy? I’m curious.
Blueberry Lemon Loaf
Ingredients
For the Bread
- 1½ cups plus 1 tablespoon all-purpose flour 188 g, divided
- 2 teaspoons baking powder 8 g
- ½ teaspoon salt 3 g
- 1 cup plain Greek yogurt 245 g or sour cream
- 1 cup granulated sugar 200 g
- ½ cup vegetable oil 120 g or ½ cup softened unsalted butter (114 g)
- 3 large eggs
- 1 teaspoon lemon zest 2 g, from 1 lemon
- ½ teaspoon vanilla extract
- 1 heaping cup blueberries 165 g, fresh or frozen
For the Glaze (optional)
- 1 cup powdered sugar 115 g
- 3 –4 tablespoons fresh lemon juice 45–60 g
Instructions
- Preheat the oven to 350°F (180°C). Thoroughly grease the bottom and sides of a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together 1½ cups of the flour, baking powder, and salt until well combined.
- In a large bowl, beat the granulated sugar with the oil or softened butter until smooth. Add the Greek yogurt, eggs, lemon zest, and vanilla extract, mixing until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined and taking care not to overmix.
- In a separate bowl, toss the blueberries with the remaining 1 tablespoon of flour. Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the surface evenly. Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack and allow it to cool completely.
- If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf before slicing and serving.
Notes
