Lemon Blueberry Bread

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A healthier lemon-blueberry GREEK YOGURT sweet bread. Better ingredients, NO sacrifice of taste!

Lemon-flavored and blueberry-studded quick bread, anyone? Lemon Blueberry Bread is moist and tender, made with better-for-you ingredients, and easy to make!

Looking for more delicious quick bread recipes? Check out this zucchini bread, this easy banana bread, or this lemon poppyseed bread.


Up-close image of Lemon Blueberry Bread, ready to be eaten.

Lemon Blueberry Bread

Blueberries aren’t my favorite fruit to just snack on but baked into desserts or a breakfast dish, I’m all over them! These healthy blueberry muffins and these blueberry pancakes are two of my favorite blueberry recipes. And now, the Lemon Blueberry Bread recipe has joined my list of favorites. It’s robustly flavored, soft with a tender crumb, and moist throughout.

This bread is sweet with a slight lemony tang and it’s got plenty of blueberries rippled throughout. 


Blueberries are considered a superfood. They are full of vitamins, minerals, fiber, antioxidants, and flavonoids. Besides being low in calories, they also may help lower blood sugar levels.

Loaf of bread being sliced, with two slices falling over.

Lemon Greek yogurt

The “secret” to the perfectly balanced lemon flavor without having a soggy loaf of bread? Lemon Greek yogurt. If you can’t find lemon-flavored Greek yogurt, I also tested vanilla and works great. The loaf is a bit less lemony overall, but still delicious.

For the lemon Greek yogurt, I tested this bread with Chobani® lemon Greek yogurt and lemon meringue flavor by Dannon Oikos® (not sponsored). They don’t sell a big tub of lemon Greek yogurt, but they have smaller containers that are 5.3 ounces each. Two of those small containers yield the perfect amount for this bread.

Not only does the lemon yogurt add an incredible flavor and texture, but it also adds nutrition to this bread. In addition to the yogurt, there are a few other ingredients (oats, coconut oil, lemon, eggs) — to say nothing of the blueberries themselves!– that contribute to making this a healthy Lemon Blueberry Bread.

Up-close photo of fresh blueberries.

FAQs: Lemon Blueberry Bread

Can I freeze this lemon blueberry bread?

  • Yes! Freeze the freshest bread you have. If you just baked it, allow the bread to cool completely before freezing to avoid sogginess or mold.
  • Cut the bread into thick slices and wrap each slice tightly in plastic wrap; then seal completely in an airtight container or bag.
  • Slices of bread can be frozen safely for three months.
  • Defrost in the fridge or at room temperature until thawed.

Do I need to refrigerate Lemon Blueberry Bread?

  • After one day of storing the bread at room temperature, I recommend refrigerating it and warming individual slices in the microwave for 5-10 seconds. While it’s not necessary to refrigerate the bread, it will keep it fresher for longer.

How long will the bread last?

  • Lemon Blueberry Bread keeps 2-3 days at normal room temperature (wrapped tightly/stored in an airtight container).
  • After 3-4 days, this bread is more prone to molding because of the Greek yogurt in it.

How do you keep blueberries from sinking in the cake?

  • Use fresh blueberries for the best results. Frozen blueberries will turn your bread a funky blue-gray color and don’t distribute evenly throughout the bread.
    • If you use frozen blueberries, don’t mix them in the batter. Spoon 1/3 of the batter in the bread pan and then place the frozen blueberries on top. Add another 1/3 of batter and place more blueberries on top. Finally, spoon the last 1/3 of the batter in the pan and place the final blueberries on top of that and slightly push under the batter.
  • With fresh blueberries, make sure they’re coated in the dry ingredients (or a light dusting of flour) so they distribute evenly throughout the bread.

Up-close image of Lemon Blueberry Bread slices stacked on top of each other.

Lemon Blueberry Bread variations

  • Lemon Blueberry Bread with cream cheese: Try this recipe by the Recipe Rebel.
  • Gluten-free Lemon Blueberry Bread: Zest and Lemons shares her recipe here.
  • Lemon Blueberry Bread with crumb topping: Add your favorite crumb topping to my base recipe or try this recipe by Joyous Apron.

More delicious baked goods

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Lemon Blueberry Bread

5 from 7 votes
Lemon-flavored and blueberry-studded quick bread, anyone? Lemon Blueberry Bread is moist and tender, made with better-for-you ingredients, and easy to make!
A healthier lemon-blueberry GREEK YOGURT sweet bread. Better ingredients, NO sacrifice of taste!
Print Recipe

Lemon Blueberry Bread

A healthier lemon-blueberry GREEK YOGURT sweet bread. Better ingredients, NO sacrifice of taste!
5 from 7 votes
Lemon-flavored and blueberry-studded quick bread, anyone? Lemon Blueberry Bread is moist and tender, made with better-for-you ingredients, and easy to make!
Course Breakfast, Dessert, Snack, Vegetarian
Cuisine American
Keyword lemon blueberry bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 223kcal
Author Chelsea Lords
Cost $4.37


Wet Ingredients

  • 3 large eggs divided (you will use 2 whole eggs and 1 egg yolk)
  • 1 CUP (257g) (2, 5.3 ounces each) containers lemon Greek yogurt (vanilla or plain Greek yogurt also works)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional
  • 1/2 cup (93g) coconut oil melted and cooled to room temperature
  • 1 large lemon (2 teaspoons zest and 2 tablespoons (32g) juice)
  • 3/4 cup (150g) white sugar

Dry Ingredients

  • 1/2 cup (48g) old-fashioned oats
  • 1 cup (125g) all-purpose or white whole-wheat flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup fresh blueberries divided


  • Preheat the oven to 350 degrees F. Generously grease and light dust an 8-1/2x4-1/2-inchbread pan with flour and set aside.
  • In a large bowl, whisk 2 large eggs and 1 large egg yolk (discard white or save for another recipe). Add the lemon Greek yogurt (1 cup total), vanilla extract, almond extract, and coconut oil. Make sure to measure the coconut oil in its liquid form (Melt the coconut oil, measure, and then allow to slightly cool so you don't cook the eggs.).
  • Briskly whisk in the coconut oil with the other ingredients to combine well.
  • Zest and juice 1 large lemon. About 2 teaspoons zest and 2 tablespoons lemon juice is perfect! Add in the sugar and again mix until all ingredients are completely combined.
  • In the same bowl, add the oat flour. (To make oat flour: put old-fashioned or quick oats in a blender and pulse them until they resemble flour; measure oat flour after blending.)
  • Add the white or white whole wheat flour, cornstarch, baking powder, and salt to the oat flour. Pour 3/4 cup (100g) of blueberries on top of the flour mixture and lightly fold the blueberries into the flour on top and then mix everything together.
  • Mix together, very gently, until just combined (over-mixing will yield a dense bread and smashed berries).
  • Spoon 1/3 of the batter in the prepared bread pan and then place some of the reserved blueberries on top. Add another 1/3 of batter and place more blueberries on top. Finally, spoon the last 1/3 of the batter in the pan and place the final blueberries on top and slightly push under the batter.
  • If desired, sprinkle 1 tablespoon white sugar on top of the bread for a nice "crust"
  • Bake for 55-65 minutes or until a fork comes out clean when inserted into the center, or the bread starts to pull away from the edges. Tent the top with tin foil if the top of the bread is baking faster than the rest.
  • Remove from the oven and allow to cool before removing bread from the pan.
  • Store in an airtight container in the fridge.


Nutrition Facts

Serving: 12g | Calories: 223kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 243mg | Potassium: 121mg | Fiber: 2g | Sugar: 17g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. I suggest using Noosa lemon greek yogurt. It’s the best greek yogurt I’ve found. It is delicious and sometimes you can find it in tubs.

    1. Wow thanks for that tip! I’m definitely going to find it the next time I go to the store and try that out 🙂 <3

  2. Yay!!! I voted for lemon blueberry!!! I am chocolate obsessed as well but felt I needed to broaden my horizons – LOL!!! Can’t wait to try this. All of your recipes that I have made have been absolute winners and I am sure this will be as well!!

    1. Hahaha!!! So glad you voted! 🙂 Thank you so much for your sweet comment, that means a lot to me! Hope you love this bread!

  3. This bread looks so tender and the blueberries look so sweet and delicious! I love your detailed instructions on how to make this just right. It was so great to meet you in person a couple weeks ago at BYBC Chelsea! I hope we are able to meet up again! 🙂

    1. Thank you so much Renee! So, so great to finally meet you! I absolutely hope we do too! 🙂

  4. This looks great! Have you tried a sub for the white sugar? I am trying to cut back on refined sugars. Thanks!

    1. I haven’t tried anything in place of the white sugar for this bread! Sorry to not be of more help!

      1. I just tried to replace it with Stevia. The package said it could be a 1:1 replacement for sugar but I found it much too sweet. I think I’ll try it with half the amount of stevia next time.

        1. I’ve never tried Stevia in this recipe so I wish I could tell you exactly how much to add, but hopefully trying half will be better! 🙂

    1. Just to not stir them in with the batter 🙂 I would put 1/3 of the batter down then layer on the frozen blueberries, add another 1/3 of the batter and layer down more frozen blueberries and then put the remaining batter down and press the remaining frozen blueberries in the top 🙂 That way you wont get a funky colored bread with sunken blueberries!

  5. My loaf turned out PERFECT!! And I’m a complete novice to baking. Thank you so much Chelsea, your instructions are completely spot on. So happy I found your blog.

    1. Yay!! I am thrilled that you enjoyed this bread so much Yau Lam! 🙂 Thanks for your kind comment!

  6. Hi, I would like to know if I can substitute the coconut oil for another kind of vegetable oil.

    1. I haven’t tried a different oil in this bread so I can’t say for sure without further recipe testing, but I don’t see why it wouldn’t work.

  7. and old trick to keep blueberries from sinking…dust them lightly with flour, then mix them in gently. I have got to try this tomorrow. thanks

  8. A couple questions Chelsea,
    Do you know if white whole wheat flour has the same health benefits as regular whole wheat flour?
    I have not baked with white whole wheat flour. I like the idea of a healthier version of a sweet bread with out loosing quality. Will I notice a difference in the finished product using the white whole wheat flour instead of regular white flour?

    1. Hi Kathleen! Here’s a great article explaining the difference between the flours: http://www.thekitchn.com/whats-the-deal-8-12459. If you use white whole wheat flour instead of regular white flour the taste and texture is quite similar but the bread is more dense. I’ve made this bread with both all white flour and then also with white whole wheat flour and we love both. My husband does prefer the version with all white flour though, but I don’t think there is a huge difference between the two 🙂

  9. 5 stars
    DELICIOUS! I made some adjustments & thought I’d share in case it helps anyone else. Because I only ended up having about 1/4 cup coconut oil, I used olive oil for the remaining 1/4 cup oil. I also substituted Kodiak Cakes Power Cakes mix for the flour, as it states on the box it can be used in place of flour. When replacing, it recommends a 1:1 ratio and omitting baking powder & salt from the recipe, as well, so I did that, too. I also cut the sugar down to 1/2 cup – I don’t like overly sweet baked goods so this wasn’t a big deal to me. I didn’t have lemon yogurt, so I used plain nonfat greek yogurt with an extra dash of lemon extract. Even with all of these changes, this bread turned out AMAZING! I was a little nervous about making all the adjustments because it seemed to already be a unique recipe, but it turned out so great. So refreshing to be able to eat some delicious bread & actually get some nutrition without a guilty conscience! Thanks so much for this recipe! Would be interested to try with an alternative sweetener to white sugar & also want to try your lemon poppyseed next!!

    1. Thanks so much for your comment and for sharing your modifications Maggie! 🙂 I’m sure many readers will appreciate it! I hope you love the lemon poppyseed!

  10. Any tips for replacement flours? I’m off wheat at the moment, and have used coconut flour in some recipes but it doesn’t really rise.

    1. I’m sorry Christina, I can’t say for sure without testing myself, but I’m not sure what flour would replace okay. I do know coconut flour wouldn’t work very well in this recipe. Wish I could be of more help.

  11. 5 stars
    I made this into muffins and bread using frozen blueberries. I only had one container of Greek yogurt so I used sour cream to make up the difference.Served it with a glaze on the top of powdered sugar and fresh lemon juice. Compliments from the entire group of friends who enjoyed it warm out of the oven with me. Will definitely make again!

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