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Lemon blueberry bread

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Lemon blueberry bread made with freshly squeezed lemon juice, lemon zest and baked to perfection!

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It’s an easy bread recipe – takes about 15 minutes to make, and you can use either fresh or frozen berries.
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It’s quite refreshing to have a slice of this blueberry bread for breakfast with a cup of hot tea or coffee! It works great as a coffee cake!


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Make sure to coat the berries in flour before folding them into the batter – it will help prevent them from sinking!

Lemon Blueberry Bread If you have trouble retrieving your breads from the bread pan in one piece, I suggest greasing the pan with butter, then lining the bottom and 2 sides of it with parchment paper, and greasing the parchment paper too:

Bread loaf pan Then, add the cake batter to the pan.  It should be about this much full:

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Lemon blueberry bread

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 loaf

Lemon blueberry bread


  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
  3. In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
  4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
  6. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
  7. Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.


Adapted from AllRecipes


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{ 62 comments… add one }
  • Ari @ Ari's Menu June 27, 2014, 5:11 pm

    YUM! This is totally up my alley! Love lemon and blueberry together.

    • Xixizzi January 12, 2015, 1:31 am

      Just got out of the oven a little bit ago, all’s I can say is yuk and a waste of my money on the blueberries

  • Matt @ Runner Savvy June 27, 2014, 8:04 pm


  • [email protected] June 28, 2014, 4:42 am

    Lovely contrasts!

    ela h.

  • Angie (@angiesrecipess) June 28, 2014, 8:51 am

    So beautifully moist and delicious!

  • zerrin July 1, 2014, 4:30 pm

    Wow! Look at that blueberry loaded bread! Who can resist this beauty? Pinning!

  • Jessica August 2, 2014, 11:17 pm

    Made this today and it’s already almost gone! So delish! Thank you for sharing!

    • Julia August 5, 2014, 8:22 pm

      I am glad you liked it! 🙂

  • Kathy August 7, 2014, 9:27 am

    2 tablespoons grated lemon zest – I do not know what this is — can you explain?

  • Eva August 20, 2014, 11:42 am

    I just went blueberry picking and I can’t wait to make this bread! It is exactly the recipe I was looking for 🙂

    • Julia September 2, 2014, 3:04 pm

      Hi Eva – this is one of my favorite recipes to use blueberries. 🙂

  • Kate August 31, 2014, 5:47 pm

    Just made this and it is delicious.
    It’s soft and creamy. I cooked it 15 more minutes but that’s just cuz my bf and I like the harder top.

    I love that I did not have to use whole milk. I used fat free milk and gluten free flower and I could say this gets 5 stars.

    Will make again. !

    • Julia September 2, 2014, 3:03 pm

      Kate, thank you so much for sharing how it turned out for you! I recently became gluten intolerant, so it’s good to know that this recipe can be successfully made with gluten free flour!

  • Messina October 6, 2014, 4:46 pm

    Just made this & it’s so moist + yummy. I used RealLemon juice + omitted zest & it was still great. Thank you

    • Julia October 8, 2014, 2:55 pm

      I am glad you liked it!

  • Debbie October 13, 2014, 2:24 pm

    Two of my favorite ingredients; lemon and blueberries! It looks delicious. Of courses, I had to pin it for future baking. Thanks for sharing.

    • Julia October 14, 2014, 2:51 pm

      Thanks for pinning, Debbie. I love blueberries and lemon, too, especially when baking.

  • Christine October 13, 2014, 6:14 pm

    Hi Julia, I made this a few days ago. As soon as it was cooled it was devoured by us all 🙂 Very very good! Just a perfect balance of flavor. I will be sharing a few loaves this holiday season… maybe

    • Julia October 14, 2014, 2:53 pm

      I love when the food I make disappears right away. 🙂 and everyone is happy as a result … 🙂

  • Jay December 22, 2014, 7:25 pm

    do you think i can replace milk with a non-dairy alternative (rice milk)?

  • Francesca January 2, 2015, 2:23 pm

    thank you for the recipe. I had to use wholegrain flour as I had no other available but it came out super!!!!!

  • Linda Bell January 10, 2015, 3:20 pm

    When I printed out the recipe, it printed out all the comments and other stuff I did not need! What a waster of paper and ink!

  • Christine Perry January 11, 2015, 11:12 pm

    I have the ingredients to make this. I made some blueberry loaf before and it was not sweet. Is this sweet enough without adding something else? I’m going to make this tonight and let you know 🙂 Thanks for the recipe – looks delicious.

  • Courtney February 23, 2015, 10:08 pm

    I took this out of the oven just a bit ago and ate my first slice while it was still warm. I decided after my first bite to leave you a glowing review. Besides being beautiful, the balance of blueberry and lemon in this recipe is perfect. I used fresh blueberries and real lemon juice/zest; no artificial flavors in this loaf! I’ve been looking for a recipe like this for a while, and I love how it’s not too sweet, yet light and refreshing. If I don’t eat it all
    tonight, my family can have some for breakfast tomorrow. Thanks for the recipe!

  • dora March 7, 2015, 3:38 pm

    my came out dense and did not rise, what did I do wrong?

  • Lala April 12, 2015, 7:43 pm

    Made this recipe into muffins (12 standard size). Came out great! I used coconut oil in place of butter and baked for 18 minutes. Yum, thank you!

  • Elaine May 7, 2015, 5:45 pm

    My cake came dense aswell I don’t know what happened I just made exactly the same recipe:(

  • Dawn June 9, 2015, 3:21 pm

    I made this today. I guess I was hoping for something a bit sweeter (more like a muffin taste) but this bread didn’t have much sweetness except for the blueberries. I won’t be making this one again.

  • Carlene June 14, 2015, 2:21 pm

    Just made this! Delicious! Substituted GF flour and used almond milk – added additional blueberries to the top about half way through baking. Great recipe!!

  • Nicole June 18, 2015, 2:11 pm

    Hi Julia!
    These look delicious. Do you happen to know the calorie count?

  • Tonya June 26, 2015, 3:42 am

    I am way late to this party, but I love blueberry bread and this just looked so great. I had some fresh blueberries that I froze to keep from going bad, normally throw them in shakes, but since I could spare one cup I decided to make this bread. I used 2% Lactaid milk and in place of lemon zest used 2 Tbsp ground flax seed (zest would be a problem as I have major swallowing issues) also baked additional 15 mins. Everything else was the same and it came out great. Oh yeah, also used half cup regular sugar and half cup Xylitol. It is still moist and delicious.
    There are blueberries all over it, great flour tip. Thank you.

  • Rachel from Rose Tinted Home July 6, 2015, 9:34 am

    Made this yesterday and it turned out absolutely perfect! What a great recipe 🙂 This will become one of my go-to’s.



  • Machella July 20, 2015, 3:17 pm

    I love this recipe! The strong lemon and blueberry flavor is great. My didn’t brown very well though. Maybe it’s just my oven? Either way, it was devoured by my family in one day.

  • Jamie July 22, 2015, 11:28 pm

    Made this recipe a little while ago and my family loved it. Even my dad who isn’t a big lemon fan asked me to bake it again. Definitely worth the time. Thanks!

  • Samantha August 3, 2015, 9:03 am

    I picked fresh blueberries for this. I wasted my time. The cake looked nothing like picture, and tasted bad. Gross!

    • Tina November 7, 2015, 4:27 pm

      I agree with all comments that had poor results. This came out of the oven a few hours ago and it’s the worst bread I’ve ever made. Dense, didn’t brown. Gross, lacking flavor. Wasted nice lemons from my tree 🙁

      I’ve never added milk to a quick bread recipe and I think that’s the problem here. Is it supposed to be a tablespoon or two of milk vs. a half cup?

      I’m promptly un-pinning this from my Pinterest board.

  • Sharon @ Savormania January 6, 2016, 7:14 am

    I’ve made this bread several times and it has always been a success! You can taste the lemon flavor but it’s not overwhelming. Delicious!

  • Natalie February 15, 2016, 10:47 am

    This was pretty good. I think it could go without the lemon zest completely. It was almost over kill and left a funny after taste. Lemon juice is more than enough. I would probably reduce the juice by half if I were to make this again. And where is the Vanilla? I added a teaspoon and a half after reading some of the negative reviews about lacking flavor and i’m glad i did because there was plenty of flavor. I cooked for about an hour and 10 mins and it came out nice and moist and a perfect crispy brown on top.

  • Hanan February 20, 2016, 8:28 am

    Apologies but can anyone see when the milk is used. It’s not in the instructions

    • Debbie March 26, 2016, 7:34 pm

      At the end of step 4 is when you add the milk. You had it to the lemon mixture alternating with the flour mixture. Made it tonight for Easter, and hoping it is a hit tomorrow!

  • Hadas ben dov March 12, 2016, 12:44 pm

    I made this today and can’t believe hoe beautiful it came out and the taste!! My gosh the taste!Perfect cake!!!!!

  • Rebekah May 27, 2016, 9:50 am

    I’ve got this in the oven right now, it smells so good I can’t wait to try it!!! I’m gonna bring it to a party tomorrow, I hope everyone will enjoy it

  • Heather January 10, 2017, 4:31 pm

    This bread is wonderful. Super moist and pretty browning on top. Easy to follow recipe. If you have a sweet tooth you would want to add a glaze or something, but it was perfect for us!

    • Julia January 31, 2017, 12:55 pm

      Thank you, Heather! So glad you enjoyed this recipe! 🙂

  • BakeandCake January 26, 2017, 8:46 am

    Made this recipe last night and it came out dense..what a waste of lemons and berries!

  • Jo Ann January 28, 2017, 7:19 pm

    This recipes does not compute. Followed to the t and 1 hr later had nothing but soup in my loaf pan. So hate to waste food like nobody knows. Will not use any other recipe a from here.

  • Izzy January 31, 2017, 2:27 am

    Great recipe. Everyone who tries it (and sees it) is amazed. The milk addition is a must, in my opinion – it gives the loaf an edge in both flavor and texture. I didn’t use the lemon zest and much prefer it that way. Some folks add icing as well, but I much prefer it as-is and not overly sweet. Agreed with the comments about giving this 15 extra minutes, for a total of 75 min @ 350.

    • Julia January 31, 2017, 5:14 am

      Thank you, Izzy! I am glad you liked the recipe! And thank you for all your tips! 🙂

  • Elizabeth February 2, 2017, 8:25 pm

    Found this recipe last year on Pinterest. I’ve made it for the third time tonight. It is so delicious. It is now a staple everytime I find fresh blueberries on sale. So good!!!

    • Julia February 6, 2017, 3:12 am

      Thanks, Elizabeth! Glad to hear you like this recipe! 🙂

  • Laurel February 15, 2017, 9:07 pm

    WONDERFUL! We used Pamela’s GF Baking Mix and didn’t add the baking powder or salt (already in the mix.) I used 1/2 kefir and 1/2 almond milk for the milk addition. Husband and kids LOVED it!

    • Julia March 12, 2017, 11:10 pm

      Thank you, Laurel, for your feedback! So good to know that Pamela’s GF Baking Mix works right out of the box in this recipe. I am gluten free right now, and have to try this version! 🙂

  • Ruby April 19, 2017, 4:30 pm

    I just made this for my family and everyone LOVED it. It was perfectly light and moist and absolutely amazing. Thank you so much!!

  • Melody July 3, 2017, 4:12 pm

    This is so easy and delicious!! Have made a double batch TWICE in 3 days! Thank you so much!

  • Sanna August 22, 2017, 2:21 pm

    I just tried this last week, and just put up a little blog post about it. Loved the recipe! Will absolutely try it again 🙂

    • Julia November 3, 2017, 6:40 pm

      Thank you!

  • Robert vincent October 26, 2017, 1:09 pm

    I made this bread and only baked it 45 minutes I think 2 hrs is too much and it was delish

    • Julia October 30, 2017, 5:27 pm

      I baked this bread for 60 minutes, but 45 minutes will work for certain ovens too. Individual ovens can have variances in temperatures and how the heat circulates, etc.

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