Blueberry Lemon Bread
Blueberry Lemon Bread is a moist, made-from-scratch lemon loaf cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze!
A Sweet Bread With Fresh Blueberries
Blueberry Lemon Bread is a moist, made-from-scratch lemon cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze that is pure perfection. This is the kind of cake that can be eaten for breakfast, snack, or dessert. The lemon sugar juice really makes this cake super moist (along with the yogurt!) If you enjoy my Lemon Blueberry Poke Cake, then this will become your new favorite!
Frequently Asked Questions:
The original cake base is an Ina Garten recipe that I adapted. My version for Lemon Blueberry Loaf Cake is a little lighter and has the addition of blueberries and a vanilla glaze. Need a short cut? Use a boxed lemon cake mix and split this up into two loaf pans. Make the cake according to the package directions and add the additional yogurt to the batter. You can add additional fresh blueberries since you are essentially doubling the recipe.
Tossing the blueberries with a little flour helps keep them suspended throughout the batter instead of sinking to the bottom of the loaf while it bakes.
Every oven will have different hot spots and your elevation matters as well. I bake and test recipes at sea level, if you’re at a different elevation, the baking time required will vary. Also, test your actual oven temperature with an oven safe thermometer. You may be surprised to find what your oven temp is actually reading versus what it says you’re baking at on the screen. Always just bake until your loaf is done and safe to eat.
Yes. This batter works well for muffins. Fill muffin cups about ⅔ full and bake until a toothpick inserted in the center comes out clean.
A metal loaf pan is the best choice for this recipe. Metal pans heat up more quickly and evenly, which helps the loaf rise properly and develop a nice golden crust while baking through evenly in the center.
A glass loaf pan can also be used, but keep in mind that glass retains heat longer and can cause the outside of the bread to bake faster than the center. If using a glass pan, you may want to reduce the oven temperature by about 25°F and start checking for doneness a few minutes earlier than the recipe suggests.
No matter which pan you use, be sure to only fill it about ¾ full. If you have extra batter, bake it in a muffin tin or mini loaf pan rather than overfilling the loaf pan, which can lead to uneven baking or overflow.
Absolutely. Wrap the fully cooled loaf tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- all-purpose flour– I’ve tested this recipe time and time again using all purpose flour with baking powder and salt. If you choose to use self rising flour, omit the powder and salt.
- baking powder
- salt
- vanilla yogurt– if you can, I suggest keeping the yogurt, don’t swap it out for anything else. The yogurt is what keeps this a moist bread. Vanilla yogurt works beautifully, but plain or lemon yogurt can also be used. Just keep in mind that different flavors may slightly change the final taste of the bread.
- sugar
- eggs
- canola oil
- grated lemon zest
- vanilla extract
- fresh blueberries– I used fresh blueberries. But, frozen blueberries work well in this recipe. There’s no need to thaw them first. Toss them with the flour while still frozen, then gently fold them into the batter. Keep in mind that frozen blueberries may cause a little more color streaking in the batter than fresh berries. Additionally, you can use canned blueberries, just be sure to drain them first.
How To Make Blueberry Lemon Bread:
Preheat the oven to 350F degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt.
In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
Add the dry ingredients into the wet ingredients and whisk until batter is smooth.
Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake.
Carefully fold blueberries into the cake batter.
Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean. DO NOT OVERFILL loaf pan. If only want it about 3/4 full. If you have batter leftover, you can use it to make some muffins or a mini loaf.
In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.
When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool.
In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency.
Pour over the cooled cake and let it run down the sides.
Slice and enjoy!
Craving More Recipes?
- Starbucks Lemon Loaf
- Blueberry Muffin Cake
- Lemon Blueberry Tiramisu
- Lemon Blueberry Muffins
- Biscuit Blueberry Cake with Bisquick
- Blueberry Cobbler
- Blueberry Butter Swim Biscuits
- Lemon Blueberry Coffee Cake
- Lemon Blueberry Poke Cake
- Blueberry Cheesecake Crescent Rolls
- Blueberry Dump Cake
- Blueberry Pie Filling
- Blueberry Cookies
Blueberry Lemon Bread
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- dash salt
- 1 ¼ cups vanilla yogurt
- 1 cup sugar
- 3 large eggs
- ⅓ cup canola oil
- 2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries + 2 tsp flour
For the Lemon Simple Sugar:
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup sugar
For the Vanilla Glaze:
- ¾ cup powdered sugar
- ½ teaspoon pure vanilla extract
- milk as needed
Instructions
- Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
- Add the dry ingredients into the wet ingredients and whisk until batter is smooth.
- Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter.
- Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean.
- In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside. When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes.
- Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool.
- In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency.
- Pour over the cooled cake and let it run down the sides. Slice and enjoy!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: July 2011
Updated & republished: May 2019
Delish! I added a sugar/cinnamon crumble over the glaze.
My cake came out perfectly and I will definitely be making this again! Thank you for your hard work in guiding us through these recipes.
Mine is currently going on 65 minutes in the oven, 5x 8 metal loaf pan. I used frozen blueberries, unthawed. The center of the cake is still very raw and jiggly in the pan. What is your elevation? We are at 4000 feet, but I wouldn’t think that would effect it. I’m just going to keep baking it until it’s done! I will try to keep track of how long for feedback for you!
2 hrs 10 for cook time. Maybe if I had used something like an 8×8 or something? I will make it again and experiment! Currently waiting to cool so I can glaze and enjoy!
Elevations can definitely affect baking time for sure. Especially with the added frozen blueberries. I am at sea level here. You did exactly what I tell most people to do. With different ovens also comes different hot spots, etc. so you just keep baking until done. Hope you loved it!
We only have canned blueberries here. I wonder if it would still work or if I have to do some adjustments. Any thoughts on this? Thank you!
Hi Emily, I think that should work. You will want to drain them first though or you’ll end up with a purple cake (not that it matters really…LOL)
Made this last night for dinner with some friends and it was super good!!! I did not have time to make the glaze and just served with a little whipped cream. Will make this again and I liked using the yogurt too. I bought some new low sugar Greek yogurt and added that to the mix.
Woo hoo! So, so happy to hear everyone loved it!!
I was wondering if anyone has tried frozen (thawed) blueberries? I have some on my freezer and was wondering if they would work.
Hi Kelli, I haven’t tried it but they should definitely work!
I’ve been trying to leave a comment. Mine didnt turn out and I could use some help figuring it out.
Does it matter if the bread pan is metal or glass? I also baked mine for 65 minutes and I did the toothpick test and thought it was finally done. After putting the syrup on it then letting it cool before putting on the glaze I cut it up and the bottom half was completely raw and doughy and majority of the blueberries sunk to the bottom despite being coated in flour.
The last question is kinda stupid but for the pan I used spray, flour dusting and then parchment papers would that effect the end result?
Thank you to anyone that can give me advice on where I’m going wrong.
Hey Lilly! I am so sorry to hear that. So, to answer your questions. Metal and glass do tend to bake up very differently. I used to always bake with glass but I am now starting to appreciate that metal seems to bake up far better (and more evenly) than glass or stoneware (just my personal opinion.) What did you use? I always like to know these things because it may be helpful to other users too! 🙂 Also, the spray, flour dusting and parchment paper was probably a bit much. I love to use Baker’s Joy baking spray. It already has flour in it and it always releases beautifully! Hope that helps!
I did use a metal bread pan, can I ask what your thoughts are with baking with silicone bakeware?
Hi Lilly, that is a really good question. I honestly have not had a lot of experience with silicone. I know some people that swear by it but I just haven’t jumped into yet. If you try it, I’d love to hear your feedback!
Well this is my third cake can not get enough of this gorgeous wonderful cake your recipe by far is the best! Thank you so much for sharing.
You are super sweet! Thanks and I am so glad you enjoy this cake!
I bought plain yogurt yesterday and when I came home to make this wonderful dish, I realized I need to use vanilla yogurt, is there any alternative or do I need to scratch the plain and go buy vanilla?
Thank you
To RVnut: I would HIGHLY recommend Oikos new "Triple Zero" vanilla yogurt in a container with a black background. It has no fat and is low in sugar. VERY creamy and SUPER good….my FAVORITE yogurt ever. I was wondering how coconut oil would do instead of the canola oil (?) Anyone know? Thanks.
This looks amazing….and can't wait to make it……
I know you said "Vanilla Yogurt", but fat free? Artificially sweetened? Greek? Many different kinds available. Which is best?
This cake looks delicious! I'm planning on making it this week for Bible Study.
Thank you Brandie!
I made this today and it was so delish! If you like sweet/tart stuff, you will love this too! I don't like extremely sweet stuff, this is more on the tart side. Tickled and thank you to Rhondi for sharing your recipe/recipes ladies!
Absolutely delicious! What a great combination of flavors!!! I can't wait to make it again. And already people are asking for the recipe!!
I am always pinning and making your recipes! Love it! Can't wait to try this now!
I made this cake this last weekend and it was to die for. It was absolutely perfect, easy to make and even better the next day!!
Hi Brandie can I please use baker joy it had flour it instead i use the grease and flour please reply thank you so much .Danielle
Hi Danielle! You sure can! 🙂
What is the amount of blueberries?
I just made 3 loaves of this delectable creation and my entire house smells AMAZING! I'm giving away 2 loaves as Easter gifts. Even my Labradors are going nuts from the tantalizing aroma. Sorry guys, this is PEOPLE food! Can't wait for my loaf to cool enough to enjoy a slice. Thanks so much for sharing this delicious recipe! 🙂
My only complaint is it took me a little more than an hour to bake. I understand that all ovens are different but it’s rare to see a baking recipe that off or any of your recipes to be off or I’m just way off in my making it.
Anyway this is the only recipe or yours that I’ve tries that had this issue. All the other recipes of yours I used turn out delicious!
Hey W! I am so sorry to hear that! What kind of loaf pan did you use? Metal or Glass and what size? Also, with what you used, how long did it take so I can make notes for others. Sometimes loaf pans can be different depths and it can affect the timing. Also, glass/stoneware tends to bake much differently.
I ended up making this and it was OUTSTANDING! Next I'm trying the french dip sandwiches recipe. Thanks for sharing.
I am making this receipe as we speak!!! Smells amazing. I substatuted the sugar bc Im diabetic, so I hope it taste as good as it looks!!!!
I just "pinned"this to my Pinterest account…thanks for this recipe!
Hi! My name is Kimba and I found you through "Tempt me Tuesdays" This Recipe looks delicious! I loooove lemon! I am officially following your page!
I just found this recipe and was drawn into your site! I love it and cannot wait to try several of your recipes I am pinning.
This looks so good! especially with that lemon sugar glaze…mmmmm
This looks absolutely incredible!! Great recipe!
That bread looks moist and amazing!
Made it exactly to the recipe. Used a full fat plain yogurt and then the second time I made it, I used a full fat vanilla yogurt. Both tasted AMAZING!
What a great recipe!! Thanks Brandie!
This sounds fabulous! I had no idea it was blueberry month.. looks like I need to get on this 🙂 I have a few boxes in my freezer just dieing to be used!
I think I have room for one more blueberry recipe — this is it! (Although I love blueberries, after picking, baking, freezing and giving away for a few weeks, I think I'm OD-ing!)
I love blueberries! This recipe looks and sounds amazing. Thanks to both of you for an awesome post!
Thanks for all the sweet comments about my first guest post here at The Country Cook. Thanks again for having me over Brandie.
I could swim in that glaze and be very content. Looking forward to making this. Thanks Ladies!
This cake looks beautiful! I love the fresh blueberries as well. Perfect for summer!
What a pretty cake! All those blueberries just look fabulous!
That cake looks just wonderful…so moist and So full of blueberries. Thank you for introducing Rhondi to us!!
I had all the ingredients so I made it today. So, so good!
Look at all those blueberries!! This sounds so refreshing!!
What a fantastic guest post!! This blueberry yogurt cake looks absolutely delicious, perfect way to celebrate blueberry month 🙂
What a wonderful looking recipe. Just perfect for all the blueberries in my fridge!
This is delish!!
This looks so moist and heavenly delicious!!
Oh. My. Goodness. This looks so good!!!!! Even if the heat index is going to be 110* today, I think I've got to make this!!! 🙂 Thank you so much for posting this!
This looks like an amazing cake and so delicious with all of those blueberries. Yummy! Thanks Brandie for the introduction to Rhondi and her blog. Great guest post!
The blueberries are just about done here, but I'll find some in order to make this cake. With that lemon syrup poured into the cake it has to be so incredibly moist.
Brandi, thanks for sharing a new blogger with me (I'm heading over to look at those oatmeal cream pies now). Rhondi, thanks for being here and for this wonderful recipe!
I didn't know that! Makes sense though, seems like all my blueberry bushes are putting out fruit like craaaazy right now! This cake looks divine!
Looks so yummy Rhondi! What a lovely guest post!