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Moist Blueberry Loaf Recipe with Lemon Zest

This easy blueberry bread is buttery, tender and loaded with juicy berries in every bite. Instead of muffins, this recipe is adapted for a loaf pan to produce a moist quick bread the whole family will enjoy. Serve it for breakfast or afternoon tea with a light drizzle of glaze, or simply spread with butter or jam. It tastes like a warm, oversized blueberry muffin. 3 slices of moist blueberry bread with the rest of the loaf on a cooling rack in the background.

If you adore blueberry muffins, this blueberry loaf should be next on your baking list. It offers a buttery vanilla flavor, a soft, moist crumb, and plenty of blueberries. Essentially this is a muffin batter baked in a loaf pan for a tender bread that reminds you of blueberry pound cake.

Blueberry Bread Recipe Blueberry Bread drizzled with vanilla glaze on a cooling rack with a small bowl of blueberries in the background.

This is a straightforward quick bread. The batter comes together in about 15 minutes, but baking takes significantly longer, so plan for the total time. The recipe has been refined for better flavor and texture:

  • Butter: This version uses 100% butter (melted and cooled) for richer flavor.
  • Lemon zest: A small amount brightens the loaf without making it a lemon bread.
  • Milk and sour cream: The combination gives a moist, tender crumb with ideal density for a quick bread.
  • Extra blueberries: A denser crumb lets you fold in more berries for bursts of flavor in every slice.
  • Optional lemon glaze: A simple glaze adds sweetness and a finishing touch.

A bowl of blueberry bread batter, before the blueberries are folded into the batter to show the thick and slightly lumpy batter.

Fluffy, buttery, never dry, and packed with berries.

Tips for Making this Blueberry Muffin Bread

  • Bring ingredients to room temperature so they mix evenly without overworking the batter.
    • Place eggs in a bowl of lukewarm water for 5–10 minutes if needed.
    • Remove milk and sour cream from the fridge 30 minutes before mixing, or warm briefly in 10-second intervals and stir between each.
  • Measure flour accurately. Too much flour makes the bread dry. Whisk the flour first, then spoon and level into the cup, or use a scale: 250 g.
  • Do not overmix. Gently fold in dry ingredients, sour cream, and berries to keep the loaf tender.
  • Use a light-colored metal or glass loaf pan to avoid excessive browning on the edges.
  • Ensure the bread is fully baked. Quick breads can take 60–75 minutes; underbaking often causes sinking in the center.

Close up shot of glazed blueberry muffin bread highlighting the golden top of the bread.

Can I use frozen berries? Yes. Do not thaw them. Toss frozen berries with 2 teaspoons of flour to reduce bleeding into the batter. Using frozen berries may increase bake time by about 5 minutes.

Storage: Keep the cooled bread at room temperature in an airtight container for up to 3 days. It freezes well: wrap completely cooled bread tightly in plastic, place in a freezer bag or container, and freeze. Thaw in the refrigerator overnight. Freeze without the glaze for best results.

This blueberry bread is moist, tender, and loaded with juicy berries—simple and reliably delicious.

Love blueberries? Try other blueberry treats and variations to enjoy the flavor in different ways.

3 slices of moist blueberry bread with the rest of the loaf on a cooling rack in the background.

Blueberry Bread

By: Fiona Dowling
This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. It’s like a big, warm slice of your favorite blueberry muffin.
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Servings: 10 slices
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Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted & cooled
  • 3/4 cup sugar
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 1/2 cups blueberries, fresh or frozen

Glaze (Optional)

  • 1 – 1 1/2 cups powdered sugar
  • 1-2 tablespoons fresh lemon juice, or milk

Instructions

Blueberry Bread

  • Preheat oven to 350°F. Line the bottom of a 9×5-inch loaf pan with parchment, then grease and flour the sides.
  • Whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the melted butter, sugar, and lemon zest until combined.
  • Beat in the eggs and vanilla extract, then beat in the sour cream.
  • Turn the mixer off and gently fold in about half of the flour mixture with a rubber spatula.
  • Fold in the milk, then the remaining flour mixture until mostly combined; a few lumps are fine.
  • Fold in the blueberries gently.
  • Pour batter into the prepared pan and bake 60–70 minutes. After ~30 minutes, tent loosely with foil to prevent over-browning. The loaf is done when a toothpick comes out clean or with a few dry crumbs and the top feels firm or slightly springy.
  • Cool completely in the pan before slicing.

Glaze

  • Whisk 1 cup powdered sugar with 1 tablespoon lemon juice. Adjust with more sugar or juice until the glaze is white and thin enough to drizzle.
  • Remove the cooled loaf from the pan and drizzle the glaze over the top.

Notes

Plain Greek yogurt can substitute for sour cream.

If using frozen berries, do not thaw; toss them with 2 teaspoons of flour before folding into the batter.

Baking in ceramic or glass may increase bake time.

Make-ahead: Store at room temperature for up to 3 days or in the fridge up to 1 week. To freeze, cool completely, wrap tightly in plastic, place in a freezer bag or container, and freeze up to 2 months. Thaw in the fridge.



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