Home > Desserts > Lemon Blueberry Bread Lemon Blueberry Bread September 2, 2019 | 31 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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. QUICK TIP 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. 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. 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. 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 Chocolate Muffins bakery-style muffins Healthy Pumpkin Bread with chocolate chips The BEST Chewy Chocolate Chip Cookies Carmelitas reader favorite Cherry Scones with a hint of orange flavor FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Lemon Blueberry Bread 5 from 4 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Lemon Blueberry Bread 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Cost $4.37 IngredientsWet Ingredients3 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 extract1/4 teaspoon almond extract optional1/2 cup (93g) coconut oil melted and cooled to room temperature1 large lemon (2 teaspoons zest and 2 tablespoons (32g) juice)3/4 cup (150g) white sugarDry Ingredients1/2 cup (48g) old-fashioned oats1 cup (125g) all-purpose or white whole-wheat flour1 tablespoon cornstarch2 teaspoons baking powder3/4 teaspoon fine sea salt1 cup fresh blueberries divided InstructionsPreheat 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. Video Nutrition FactsServing: 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 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.