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. This lemon blueberry bread is moist and tender, made with better-for-you ingredients, and is 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 and I’m all over it. These healthy blueberry muffins and these blueberry pancakes are two of my favorite blueberry recipes. And now this lemon blueberry bread recipe has joined the list of favorites. It’s robustly flavored, soft with a tender crumb, and moist throughout. This bread is sweet with a slight lemon tang and its got plenty of blueberries rippled throughout. 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 Greek yogurt, I also tested vanilla Greek yogurt and works great. The loaf is a bit less lemon-y 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. 2 of those small containers yield the perfect amount for this bread. Not only does the lemon Greek yogurt add an incredible flavor and texture, it also adds nutrition to this bread. In addition to the yogurt, there are a few other ingredients (oats, coconut oil, lemon, eggs) 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 soggy bread or mold. Cut the bread into thick slices and wrap each slice tightly in plastic wrap and then seal it completely in an airtight container or bag. Slices of bread can be frozen safely for 3 months. Defrost in the fridge or at room temperature until thawed. Do I need to refrigerate this lemon blueberry bread? After 1 day of the bread being at room temperature, I recommend refrigerating it and warming individual slices in the microwave for 5-10 seconds. While not necessary to refrigerate the bread, it will keep it fresher for longer. How long is bread good for? 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 a cake? Use fresh blueberries for best results. Frozen blueberries will turn your bread a funky color and doesn’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 variation ideas: 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 3 votes - Review this recipe Lemon flavored and blueberry studded quick bread. This lemon blueberry bread is moist and tender, made with better-for-you ingredients, and is easy to make! SAVE TO RECIPE BOX Print Recipe Lemon Blueberry Bread 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Lemon flavored and blueberry studded quick bread. This lemon blueberry bread is moist and tender, made with better-for-you ingredients, and is easy to make! Course Breakfast, Dessert Cuisine American Keyword lemon blueberry bread Prep Time 20 minutes Cook Time 55 minutes Total Time 1 hour 15 minutes Servings 1 loaf (10-12 slices) Calories 213kcal Cost $4.37 IngredientsWet Ingredients3 large eggs, separated (you will use 2 large eggs, 1 egg yolk)1 CUP (2, 5.3 ounces each) containers lemon Greek yogurt (vanilla or plain Greek yogurt works)1 teaspoon vanilla extract1/2 teaspoon almond extract, optional1/2 cup coconut oil, melted and cooled to room temperature1 large lemon (2 teaspoons zest and 2 tablespoons juice)3/4 cup white sugarDry Ingredients1/2 cup old fashioned oats1 cup white or white whole wheat flour1 tablespoon cornstarch2 teaspoons baking powder3/4 teaspoon salt1 cup fresh blueberries, separated InstructionsPreheat the oven to 350 degrees F. Generously grease and then light dust a bread pan with flour and set aside. I use an 8 and 1/2 x 4 and 1/2 bread pan.In a large bowl, whisk 2 large eggs and 1 large egg yolk (discard or save the whites for another recipe). Add in the lemon Greek yogurt (1 cup total), vanilla extract, almond extract, and coconut oil. Make sure to measure the coconut oil in LIQUID (melted and slightly cooled) form. (Melt the coconut oil, measure, and then allow to slightly cool so you don't cook your eggs.)Briskly whisk in the coconut oil with the other ingredients to get them to be well combined.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 (measure oat flour AFTER blending the oats. To make oat flour: put old fashioned or quick oats in a blender and pulse them until they resemble flour).On top of the oat flour, add the white or white whole wheat flour, cornstarch, baking powder, and salt. Pour 3/4 cup 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 denser bread).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 of that and slightly push under the batter.IF desired, sprinkle 1-2 tablespoons white sugar on top of the bread for a nice "crust"Bake for 55-65 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, 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. Remove from the bread pan.Store in an airtight container in the fridge. Video Nutrition FactsCalories: 213kcal 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.