Lemon Blueberry Quick Bread

Last updated on November 7th, 2025

If you’re looking for an easy, buttery, no-butter loaf to make with fresh (or frozen) blueberries, add this one-bowl Lemon Blueberry Quick Bread to your baking list. I think this is one of the best blueberry quick breads I’ve ever eaten, with a moist, fluffy interior to prove it. Soft, tender, and packed with blueberries, the crunchy, sugary top is just an extra treat.

Blueberries are one of my favourite fruits to bake with. They’re rich in nutrients and antioxidants, so delicious and best of all? They taste like summer any time of year. This lemon blueberry quick bread is super quick to put together with simple pantry ingredients.

Here’s everything you’ll need to make it

• 2 large eggs room temperature
• Freshly squeezed juice of one large lemon about 2 tablespoons
• ½ cup (105 g) full-fat Greek yogurt room temperature
• 1 cup (200 g) granulated sugar
• Zest of one lemon
• ½ cup (65 g) extra-virgin olive oil you can sub any other neutral vegetable oil or melted butter for a more buttery taste
• 1 teaspoon (5 g) vanilla
• 1½ cups (180 g) all-purpose flour
• 2 teaspoons (10 g) baking powder
• 1 teaspoon (3 g) kosher or fine sea salt
• 1½ cups (200 g) blueberries divided
• Turbinado sugar to finish

The olive oil and Greek yogurt are key to its thick, cakey-soft texture. If you don’t have Greek yogurt, sour cream is a great alternative or replace it with apple sauce for a non-dairy option.

In this recipe, the tartness of the lemon works to balance the sweetness of the blueberries. The result is an out-of-this-world flavour combination that is as perfectly suited for lighter summer bakes as it is for holiday desserts through our colder months.

More tips for making this Lemon Blueberry Quick Bread

• You can use either fresh or frozen berries saved from the summer if you have them (see note below if using frozen fruit). 
• This recipe calls for two teaspoons baking powder. That may seem like a lot, but the loaf will settle a bit once it cools and using less will prevent your loaf from rising.
• I highly recommend baking this lemon blueberry bread in a glass loaf pan like this one. I learned from my mother years ago that quick breads made with fruit are best baked in a glass pan. Dark metal pans heat faster contributing to a better rise and crispy, browned edges for things like cakes, pies and bread. Dense, moist bakes made with lots of fruit, however, take a little longer to cook to the centre and benefit from the slower heat conductivity of a glass baking pan. If you don’t have one, you can always tent your loaf with foil. This will help prevent the top and outer edges from over-baking.

Quick and easy to assemble, this Lemon Blueberry Quick Bread is moist, tender and bursting with plump, juicy blueberries and bright, citrusy lemon. Enjoyed warm or at room temperature, it makes a beautiful dessert, lighter breakfast or sweet treat. An easy, one-bowl weekend bake that will be the star of your next Sunday or holiday brunch!

Try this Lemon Blueberry Dutch Baby or this Soft & Sweet Irish Soda Bread next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Lemon Blueberry Quick Bread

5 from 3 votes

Quick and easy to assemble, this lemon blueberry quick bread is moist, tender and bursting with plump, juicy blueberries and bright, citrusy lemon. Enjoyed warm or at room temperature, it makes a beautiful dessert, lighter breakfast or sweet treat. An easy, one-bowl weekend bake that will be the star of your next Sunday or holiday brunch!

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Prep Time:20 minutes mins

Cook Time:1 hour hr 10 minutes mins

Keyword: baking, blueberry, lemon, quick bread

Servings: 10

Equipment

• Fine grater/zester
• 4 Qt mixing bowl
• Whisk
• Parchment paper
• 8½ x 4½ -inch (1.5 litre) glass loaf pan

Ingredients

• 2 large eggs room temperature
• Freshly squeezed juice of one large lemon about 2 tablespoons
• ½ cup full-fat Greek yogurt room temperature
• 1 cup granulated sugar
• Zest of one lemon
• ½ cup extra-virgin olive oil you can sub any other neutral vegetable oil or melted butter for a more buttery taste
• 1 teaspoon vanilla
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher or fine sea salt
• 1½ cups blueberries divided
• Turbinado sugar to finish

US Customary – Metric

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Instructions

• Preheat oven to 350°F (177ºC) and prepare parchment-lined 8½ x 4½-inch (1.5 litre) loaf pan.
• In a large bowl, whisk together eggs, lemon juice and yogurt until smooth. Add sugar, lemon zest, oil and vanilla and continue whisking until well-integrated. Add flour, baking powder and salt and continuing to mix just until combined. Do not overmix. The batter will be thick, and you should still be able to see bits of flour throughout. This will result in a lighter, fluffier texture.
• Using a spatula or wooden spoon, fold in 1 cup of the blueberries turning just until evenly distributed.
• Pour batter into loaf pan and smooth it out into the corners. Arrange remaining berries across the top and gently press them into the batter. Finish with a sprinkle of turbinado sugar.
• Bake for 65-75 minutes until golden and a tester comes out dry. Remove pan from oven and let cool for 20 minutes. Using parchment edges, remove loaf from pan and transfer to a wire cooling rack. This loaf is delicious served at this point, still warm from the oven, with lots of butter. For a smoother cut, let cool completely before slicing and enjoy!

Notes

Make it dairy free: The olive oil and Greek yogurt are key to its thick, cakey-soft texture. If you don’t have Greek yogurt, sour cream is a great alternative or replace it with apple sauce for a non-dairy option.

Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.

Frozen berries: Reminder to measure and add the blueberries straight from the freezer. Do not thaw or the juices will seep into the batter.

Storage: This loaf will keep well in an airtight container on the counter for 2-3 days, in the fridge for up to a week or frozen for up to 3 months.