Moist Blueberry Lemon Bread with Fresh Lemon Zest

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 2 hours 10 minutes (includes cooling)

Quick Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 3/4 cup (150 g) granulated sugar
• 2 tbsp finely grated lemon zest (from 2 large lemons)
• 2 large eggs (room temperature)
• 1/2 cup (113 g) unsalted butter, melted and cooled 5 minutes
• 1/2 cup (120 g) plain Greek yogurt
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups (225 g) blueberries (fresh or frozen)
• 1 tbsp all-purpose flour (for tossing blueberries)
• Optional glaze: 3/4 cup (90 g) powdered sugar + 1 1/2 tbsp (22 ml) lemon juice

Do This

• 1) Heat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2) Whisk flour, baking powder, and salt.
• 3) Rub sugar with lemon zest, then whisk in eggs, melted butter, yogurt, lemon juice, and vanilla.
• 4) Stir wet into dry just until combined. Toss blueberries with 1 tbsp flour; fold in gently.
• 5) Bake 55–65 minutes until a tester comes out clean and center reaches 200–205°F (93–96°C).
• 6) Cool 15 minutes in pan, then cool completely on a rack.
• 7) Optional: whisk glaze and drizzle over cooled loaf.

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Why You’ll Love This Recipe

• Moist, tender crumb from Greek yogurt and melted butter (no dry loaf problems).
• Bright lemon zest and juice balance the sweetness without tasting sour.
• Lots of blueberries in every slice, with tips to keep them from sinking.
• Simple quick-bread method: no mixer required, just bowls and a whisk.

Grocery List

• Produce: 2 large lemons, 1 1/2 cups (225 g) blueberries (fresh or frozen)
• Dairy: unsalted butter, plain Greek yogurt, 2 large eggs
• Pantry: all-purpose flour, granulated sugar, baking powder, fine salt, vanilla extract, powdered sugar (optional glaze)

Full Ingredients

For the Blueberry Lemon Bread

• Nonstick cooking spray or a little softened butter, for the pan
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• 2 tablespoons finely grated lemon zest (from 2 large lemons)
• 2 large eggs, at room temperature
• 1/2 cup (113 g) unsalted butter, melted and cooled for 5 minutes
• 1/2 cup (120 g) plain Greek yogurt (full-fat preferred for best texture)
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (225 g) blueberries, fresh or frozen (do not thaw if frozen)
• 1 tablespoon all-purpose flour (for tossing the blueberries)

Optional Lemon Glaze

• 3/4 cup (90 g) powdered sugar
• 1 1/2 tablespoons (22 ml) fresh lemon juice
• 1/2 teaspoon finely grated lemon zest (optional, for extra pop)
• Pinch of fine salt (optional, helps balance sweetness)

Step-by-Step Instructions

Step 1: Prep the pan and preheat the oven

Set your oven rack in the center position and preheat to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan, then line it with parchment paper (leave an overhang on the long sides so you can lift the loaf out easily). Grease the parchment lightly as well.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour (2 cups/250 g), baking powder (2 teaspoons), and fine salt (1/2 teaspoon). Whisking now helps the bread rise evenly and prevents salty or leavening “pockets.”

Step 3: Build lemon-sugar for big citrus flavor

In a large bowl, combine the granulated sugar (3/4 cup/150 g) and lemon zest (2 tablespoons). Use your fingertips to rub the zest into the sugar for about 20–30 seconds, until the sugar feels slightly damp and very fragrant. This small step helps the lemon flavor carry through the entire loaf.

Step 4: Whisk the wet ingredients until smooth

To the lemon-sugar, whisk in the eggs (2) until the mixture looks a bit lighter, about 20 seconds. Whisk in the melted butter (1/2 cup/113 g), Greek yogurt (1/2 cup/120 g), fresh lemon juice (1/4 cup/60 ml), and vanilla extract (1 teaspoon) until smooth and creamy.

Step 5: Combine gently and fold in blueberries

Add the dry ingredients to the wet ingredients. Stir with a spatula just until you no longer see dry flour. The batter will be thick; avoid overmixing (that’s the key to tender quick bread).

In a small bowl, toss the blueberries (1 1/2 cups/225 g) with 1 tablespoon flour to lightly coat. Fold the blueberries into the batter with gentle strokes until evenly distributed.

Step 6: Bake until set and golden

Spoon the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55–65 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter).

For extra accuracy, check the center with an instant-read thermometer: the loaf is done at 200–205°F (93–96°C). If the top is browning too quickly before the center is done, loosely tent the pan with foil for the last 10–15 minutes.

Step 7: Cool properly for clean slices

Let the loaf cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Cool completely, about 60 minutes, before glazing or slicing. (Slicing too early can make the bread gummy.)

Step 8: Glaze (optional) and serve

In a small bowl, whisk powdered sugar (3/4 cup/90 g) with lemon juice (1 1/2 tablespoons/22 ml) until smooth. Whisk in lemon zest, and a pinch of salt if using. Drizzle over the fully cooled loaf. Let the glaze set for 10 minutes, then slice and serve.

Pro Tips

• Keep blueberries from bleeding: If using frozen blueberries, add them straight from the freezer and fold gently. Do not thaw.
• Don’t overmix: Stir just until the flour disappears. Overmixing develops gluten and can make the bread tough.
• Best lemon flavor: Rub the zest into the sugar before adding liquids. It perfumes the entire batter.
• Prevent a dark top: If your oven runs hot, tent with foil after 40–45 minutes and continue baking until done.
• Clean slices: Use a serrated bread knife and wipe the blade between cuts for neat, bakery-style slices.

Variations

• Lemon poppy seed blueberry bread: Add 1 tablespoon poppy seeds to the dry ingredients.
• Streusel topping: Before baking, sprinkle on a quick streusel made from 3 tablespoons (38 g) flour + 3 tablespoons (38 g) sugar + 2 tablespoons (28 g) cold butter, pinched into crumbs.
• Orange-blueberry twist: Replace lemon zest and juice with orange zest (2 tablespoons) and orange juice (1/4 cup/60 ml) for a softer citrus profile.

Storage & Make-Ahead

Store the cooled loaf tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days (bring slices to room temperature before serving for the best texture). To freeze, wrap the unglazed loaf or individual slices in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. If glazing, it’s best to add glaze after thawing.

Nutrition (per serving)

Approximate per slice (1/10 loaf, without optional glaze): 255 calories; 9 g fat; 40 g carbohydrates; 1 g fiber; 19 g sugars; 5 g protein; 190 mg sodium.