This lemon blueberry bread is the perfect sweet treat that's low on work but high on reward. With only 10 minutes of prep and one bowl, you’ll have a delicious breakfast, snack, or dessert the whole family will love!
This post was originally published February 2020. It was updated on March 28, 2024.
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Table of Contents
A light and cakey bread reminiscent of a classic lemon loaf, this healthy lemon blueberry bread has a delicate crumb, a crunchy sweet topping, and is brimming with bright lemon flavor.
Despite how delicious it is, perhaps the best part about this blueberry lemon loaf cake is how easy it is to make! It’s made entirely in one bowl with no stand mixer or special equipment required, meaning it’s not only a great recipe when you’re short on time but also a breeze to clean up.
Lemon blueberry loaf cake makes the perfect light breakfast, snack, or dessert, and can easily be made into muffins or a standalone lemon loaf recipe. And, if you have extra lemons on hand and are craving more delicious lemon treats, check out my Lemon Bars, Lemon Sugar Cookies, and Meyer Lemon Curd!
Why You'll Love This Lemon Blueberry Bread Recipe
- Deceptively simple. Even though it looks like something you’d see in a bakery case, this lemon blueberry loaf only takes 10 minutes to prepare and is made entirely in one bowl, with no stand mixer needed!
- Bursting with flavor. The bright, tangy lemon mixed with sweet and tart blueberries and creamy, cake-like bread makes for the most decadent flavor combination that will keep you coming back for more.
- Versatile. This blueberry lemon bread recipe is easily made into muffins, a classic lemon loaf, or tweaked with various berries for a wide variety of delectable lemon bread options.
Ingredients
- Whole wheat pastry flour: You can find whole wheat pastry flour at most major grocery stores or on Amazon. I like Bob’s Red Mill’s or Whole Foods’ 365 brand.
- All-purpose flour & whole wheat flour: This recipe uses a combination of both kinds of flour to provide the best texture.
- Sour cream: Full-fat sour cream works best for this recipe. Don't use a low-fat sour cream, as the fat is necessary to make the bread moist and tender.
- Lemon zest & juice: Both fresh and bottled lemon juice will work for this recipe. See my notes below for the best tips on how to zest a lemon.
- Unsalted butter: Butter adds richness and moisture to the bread. Salted butter will work if it’s what you have on hand, just omit the added salt in the recipe.
- Sugar: I use granulated white sugar for this recipe to add sweetness and form a delicious topping.
- Eggs: Help bind the ingredients.
- Vanilla extract: Ties the lemon and blueberry flavors together. For the best flavor, use pure vanilla extract.
- Blueberries: Either fresh or frozen will work. If using frozen berries, there’s no need to thaw them beforehand.
- Baking powder: Acts as a leavening agent, helping the bread rise. Always use baking powder with a good expiration date.
- Salt: A must-have in baking for elevating flavors.
Ingredient Substitutions
- Flour: You can substitute the half whole wheat and half all-purpose flour in this blueberry lemon bread recipe for 2 cups/125g of either all-purpose flour or whole wheat pastry flour.
- Sour cream: You can easily substitute the sour cream with 2% or 4% plain Greek yogurt, as it contains fat and adds moisture like sour cream. Just make sure to avoid low-fat yogurt as the fat is important for the texture of the bread.
- Berries: If you don’t have blueberries on hand or want to switch it up a bit, this recipe will also taste great with raspberries, blackberries, pitted cherries, or sliced strawberries!
How To Make Blueberry Lemon Bread
Step 1: Preheat the oven and grease a loaf pan with non-stick spray or butter.
Step 2: In a large mixing bowl, whisk together all of the dry ingredients until combined.
Step 3: Whisk in the wet ingredients until combined.
Step 4: In a small bowl, gently toss the blueberries in flour until coated. Gently fold the blueberries into the batter until combined.
Step 5: Pour the bread batter into the baking pan. Sprinkle sugar on top of the batter and bake the lemon loaf until the bread is baked through and a knife inserted into the bread comes out clean!
Recipe Pro-Tips
- Toss blueberries in flour. This helps keep them from sinking to the bottom of the batter and ensures that the blueberry sweet bread bakes evenly.
- Measure the flour by weight. Weighing is the most precise way to measure flour and will take your baking game to the next level! I love and recommend this kitchen scale, but spooning and leveling the flour is the second-most precise way of measuring flour.
- Use fresh lemon zest. See below for directions on how to zest a lemon.
Recipe Variations
- Gluten-free: Though I haven’t tried it myself, substituting the flour in this blueberry whole what bread for a gluten-free 1-to-1 flour will likely work. If you’re gluten-free and want to try it out, please let me know how it goes in the comments!
- Lemon Blueberry Muffins: Make the batter as directed and scoop into a muffin pan sprayed with non-stick cooking spray. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Lemon Loaf: This recipe functions the same way as most other lemon bread recipes, so simply omit the blueberries and you’ll have yourself a delicious lemon loaf!
Storage Directions
- Storing: Leftovers will keep in a covered container in the refrigerator or at room temperature for 2-3 days.
- Freezing: This blueberry lemon loaf can be frozen in a freezer-safe container for up to 3 months. I recommend slicing the loaf before freezing, so you can easily reheat and enjoy individual slices.
- Reheating: Reheat slices in the microwave or toaster oven, or let thaw at room temperature for 1-2 hours.
FAQs
To avoid butter exploding in the microwave, first cut it into inch-sized cubes, then put it in a glass bowl covered with a paper towel. Heat the butter in the microwave on low at 30-second intervals until melted.
Both fresh and frozen blueberries work perfectly in this healthy blueberry lemon bread. Fresh berries make this bread extra delicious if they’re in season, but frozen berries work just as well meaning this recipe is doable year-round!
You can zest a lemon by gently running a microplane or lemon zester over the outside of the lemon peel. Don't zest the lemon down to the white pithy part, as it will taste bitter. Instead, work your way around the lemon, zesting each section of the peel and moving on to the next un-zested portion.
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Tools Needed to Make This Recipe
- Large mixing bowl
- Microplane (a lemon zester)
- Measuring cups and spoons
- Whisk
- Silicone spatula
- 8 x 4" glass baking loaf pan (1.6 quarts)
More Tasty Baking Recipes
- Strawberry Lemonade Bars
- Healthy Apple Cinnamon Bread
- Gluten-Free Zucchini Bread
- Gluten-Free Peach Cobbler
- Funfetti Cake Mix Cookies
- Vegan Coffee Cake
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