Lemon Blueberry Bread is soft, moist, and completely overloaded with blueberries and bright lemon flavor. Plus, it has a crumble topping that creates an outstanding crust. This quick and easy bread recipe everyone will love is adapted from my favorite Lemon Blueberry Muffins.
Lemon Blueberry Bread
Since it’s basically a muffin recipe transformed into bread, it’s so quick and easy. This muffin batter goes from the mixing bowl to the oven in a minute. You have to admit that pouring blueberry muffin batter into a loaf pan sounded much better than dividing into individual muffin cups.
Lemon Blueberry Bread is great as a snack or even a dessert. It’s a perfect summer treat, made with the best of what summer has to offer, berries and citrus! But this recipe works perfectly with frozen berries, too! Therefore, you can enjoy this bread all year round. Actually, I made this one with frozen berries to use last year’s leftovers of blueberries I had in the freezer.
However, using basic ingredients you can easily transform them into a delicious recipe. Lemon Blueberry Bread is soft and moist loaf studded with blueberries in every single bite. This recipe bakes up into a delicious treat that tastes great as a dessert but also makes a quick breakfast or snack.
I love this recipe! It’s my go-to muffin recipe. But spreading batter in a loaf pan instead of dividing it into muffin cups makes it even faster and easier. You can whip up this easy Lemon Blueberry Bread recipe in less than 10 minutes and you don’t even need a mixer!
For the streusel topping just stir together flour, sugar, melted butter, and cinnamon to make the crumbs and set aside. To make the bread batter, combine sugar, and wet ingredients: eggs, oil, Greek yogurt, vanilla extract, and lemon juice. Stir the dry ingredients together, add the wet to the dry and gently mix, just until combined for a tender crumb. Fold in blueberries and spread in a prepared loaf pan. Top with more blueberries and streusel crumbs and bake.
You can enjoy it warm from the oven or cold from a fridge. You can freeze it, too. Whether you eat it as breakfast, snack, or dessert, it is very satisfying.
Enjoy!
Lemon Blueberry Bread
Prep Time: 10 minutes- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
Category: dessert/breakfast
Method: bake
Cuisine: American
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Pin RecipeDescription
Lemon Blueberry Bread is soft, moist, and completely overloaded with blueberries and bright lemon flavor, plus, it has crumble topping that creates an outstanding crust.
Ingredients
For Streusel Topping:
- 2/3 cup all-purpose flour
- 5 Tablespoons granulated sugar
- ½ teaspoon cinnamon (or more to taste)
- ¼ cup unsalted butter-melted
For Lemon Blueberry Bread:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 Tablespoon grated lemon zest
- 2 Tablespoons fresh lemon juice
- 2 eggs
- 1/3 cup vegetable oil
- 2/3 cup Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract (you can substitute with lemon extract for pronounced lemon flavor)
- 1 ¾ cups blueberries-fresh or frozen (if using frozen do not thaw, add them straight from the freezer)
- 1–2 Tablespoon flour
Instructions
- Preheat oven to 400 F degrees. Grease 9 X 5-inches loaf pan with baking spray and line with parchment paper leaving large overhang the sides so you can easily lift the bread from the pan, then set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter, and stir with a fork until crumbly. Refrigerate until ready to use.
- To make the batter in a large bowl stir together flour, baking powder, and salt and set aside.
- In a medium bowl place ¾ cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk until combined. Whisk in Greek yogurt, lemon juice, oil, and vanilla (or lemon) extract.
- Fold wet ingredients into dry ingredients and whisk everything together just to combine.
- Reserve about ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with a thin layer of flour and then using a rubber spatula fold them very gently in the batter.
- Spread the batter in prepared pan, scatter remaining blueberries on top, and then cover the blueberries with streusel topping.
- Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 350 F and bake for about 55-65 minutes or until the toothpick inserted in the center comes out clean. After 20-25 minutes tent it loosely with aluminum foil to prevent the top and sides from getting too brown. Baking time will vary depending on the type of pan you use, and if using frozen blueberries, it may need 10 minutes or so extra time.
- Cool for 10-15 minutes in the pan then transfer on a wire rack to cool completely.
7 comments
I made this recipe today and it was easy and delicious! I also sliced off half of it and froze 4 slices to defrost and enjoy at a later date. Thanks for this recipe!
Love it! Could use a bit more lemon, and a bit more salt to bring out the flavors. A pinch of salt I added to the streusel served it well. But ain’t nobody gonna whip this up in less than 10 minutes. It took that long just to get out all the ingredients and kitchen items, and to prep the bread pan. Overall prep time took me more like an hour and 15 minutes before putting it in the oven. But it was worth it. Texture and flavor are spot on, except as I noted earlier. Also, I had tented with foil 20 minutes as specified, but after about 55 total minutes the bread was done but the surface was liquidy. I put it under the broiler for a few minutes, and that worked like a charm. If you do this, keep an eye on it – you wouldn’t want the parchment paper to catch fire!
Yes, I also made the bread. It’s delicious! However, prep was definitely more like and hour and a half.
I just made this loaf. Preheating the oven for 400 and cooking it for 5 min almost BURNT the whole topping . Not recommended. Bake at 350 from the start.
Would appreciate if uou could indicate metric conversion as well.
Thank you
Made this tonight and it was amazing to say the least! I followed the recipe to the T…. It didn’t last long, and was gone in minutes! I will be making this again! Thank you for this recipe!
Had to make a few changes for what I had on hand. I had creme fraiche to use up and then the rest with coconut Greek yogurt. Trying to get away from unhealthy seed or vegetable oils so used butter in the batter. Baked at 400 for 5 minutes then 48 minutes at 350. Prep was probably 45 min to an hour. So good tho!