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Lemon Blueberry Bread

Lemon Blueberry Bread

The House + Hive
Super easy and moist lemon blueberry bread drizzled with a lemony glaze.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert
Servings 10 slices



  • 2 c flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup vegetable oil
  • 1 cup plain greek yogurt I used non-fat
  • 1 cup sugar
  • 2 large eggs
  • 2 tb lemon juice freshly squeezed
  • 1 lemon, zested
  • 2 tsp vanilla extract
  • 1 cup blueberries


  • 1 cup powdered sugar
  • 2 tb lemon juice freshly squeezed


  • Preheat oven to 350 degrees (F). Spray your 9x5 loaf pan with non-stick cooking spray.
  • In a large mixing bowl, mix together the flour, salt, and baking powder. 
  • In a separate bowl, mix together the vegetable oil, sugar, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla. Add the flour mixture to the wet ingredients and and mix until just combined. It is important not to over-mix the batter so your bread doesn't become too dense. 
    Gently fold the blueberries into the batter. NOTE: To prevent your blueberries from bleeding into the bread, you can add 3 tsp flour to the blueberries and toss to coat before folding them into the batter.
  • Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool the bread fully.
  • To prepare the glaze, whisk together the powdered sugar and lemon juice. Drizzle onto the bread.