Blueberry Lemon Bread

Jul 15, 2026 · By VanillaGoods

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A loaf of blueberry lemon bread on a wooden board, two thick slices cut to show the moist crumb

A moist quick bread bursting with fresh blueberries and bright lemon zest, enhanced by real vanilla and a tender crumb.

Prep 15 min

Cook 60 min

Total 1 hr 15 min

Yield 10 slices

Diet —

Ingredients

Adjust yield

slices

2.0 cups (240.0 g)all-purpose flour
1.0 tsp (5.0 g)baking soda
½ tsp (2.0 g)baking powder
½ tsp (3.0 g)fine sea salt
½ cup (113.0 g)unsalted butter, softened
¾ cup (150.0 g)light brown sugar, packed
2.0 large (100.0 g)eggs
½ cup (120.0 ml)plain yogurt or sour cream
1.0 tsp (5.0 ml)pure vanilla extract
1.0 tbsp (6.0 g)fresh lemon zest (from about 1 lemon)
1 ½ cups (225.0 g)fresh blueberries
1.0 tbsp (15.0 ml)fresh lemon juice
1.0 tbsp (8.0 g)all-purpose flour, for tossing with blueberries

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, tapping out any excess flour.
In a medium bowl, whisk together 2 cups (240 g) flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes using a hand or stand mixer on medium speed.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, lemon juice, and yogurt until just combined.
Add the dry ingredients to the wet ingredients in two additions, gently folding with a spatula until just incorporated. Do not overmix.
Toss the blueberries with 1 tbsp (8 g) flour to prevent sinking. Gently fold the berries into the batter.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake on the center rack for about 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and cool completely on the rack before slicing.

Tips

For a more pronounced lemon flavor, add an extra teaspoon of lemon zest.
Using a whole vanilla bean (split and scraped) instead of extract can boost vanilla aroma.

Recipe FAQ

How long does it take to make blueberry lemon bread?

Plan on 15 minutes of prep and 1 hour of cooking. The recipe makes about 10 slices.

How should I store blueberry lemon bread?

Store wrapped tightly at room temperature for up to 3 days or refrigerate up to 1 week. Slice and toast to refresh stale bread.

Can I make blueberry lemon bread ahead?

Bake the bread up to 2 days in advance and store well wrapped at room temperature.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A moist quick bread bursting with fresh blueberries and bright lemon zest, enhanced by real vanilla and a tender crumb.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

265 Calories / serving

10.8g Fat

37.8g Carbs

4.5g Protein

17.6g Sugar

Whole recipe (10 servings): ~2650 cal · 108g fat · 378g carbs · 45g protein · 176g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 265 calories

What it takes to burn one serving

Brisk walking 50 min·2.9 mi·~5850 steps
Walking uphill or incline treadmill 36 min·1.8 mi·~3600 steps
Moderate cycling 27 min·5.4 mi
Swimming laps 37 min
Jogging 26 min·2.2 mi·~4150 steps
Stair climbing 24 min·~2150 steps
Dancing 43 min
Bodyweight circuit training 27 min
Cleaning, errands, or playing with the dog 62 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

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