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5 from 1 vote

Lemon Blueberry Bread

This Lemon Blueberry Bread is a sweet and tangy bread that is topped with a deliciously sweet glaze. It is the perfect bread to enjoy with a cup of tea or coffee.
Prep Time20 mins
Cook Time55 mins
Resting Time10 mins
Course: Bread
Cuisine: American
Keyword: lemon blueberry bread
Servings: 16
Calories: 230kcal


  • loaf pan


  • Bread:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1 tablespoon additional all-purpose flour
  • 1 ½ cups fresh or frozen blueberries
  • Syrup:
  • cup lemon juice
  • cup granulated sugar
  • Glaze:
  • 1 cup powdered sugar
  • 3 to 4 tablespoons lemon juice


  • Preheat the oven to 350 degrees. Grease or spray with cooking spray, the bottom and sides of a 9×5-inch loaf pan, lightly dust with a little all-purpose flour, and tap off any excess. Set aside.
  • In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
  • In a separate large bowl, whisk together the 1 cup plain yogurt, 1 cup granulated sugar, 3 large eggs, 2 teaspoons lemon zest, ½ teaspoon vanilla extract, and ½ cup vegetable oil.
  • Slowly add the dry ingredients to the wet and stir until combined.
  • In a separate bowl, mix the 1 ½ cups blueberries with the 1 tablespoon of all-purpose flour and then gently fold them into the bread mixture.
  • Pour the bread mixture into the prepared loaf pan and bake 50 to 55 minutes, or until cake tester comes out clean.
  • Once baking is complete, carefully remove the bread from the oven and allow the bread to cool in the pan for 10 minutes before completely transferring to a wire rack to cool completely.
  • While the bread is cooling, combine the ⅓ cup lemon juice and ⅓ cup granulated sugar in a saucepan over medium heat. Stir continuously until sugar is completely dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
  • To make the lemon glaze, whisk together the 1 cup powdered sugar and 3 to 4 tablespoons lemon juice and pour over the top of the loaf. Allow the lemon glaze set before serving. Enjoy!
  • Store the bread in an airtight container at room temperature up to 3 days.


Calories: 230kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 94mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg