Lemon Blueberry Bread

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Lemon Blueberry Bread

This Lemon Blueberry Bread recipe is really good. All you need is Greek Yogurt, fresh or frozen blueberries, and a simple glaze. This recipe is easy to make, tastes delicious, and you can enjoy it whenever you like!

SERVINGS: 8 SLICES

PREP: 20 MINUTES
COOK: 1 HOUR
TOTAL: 1 HOUR 20 MINUTES

Ingredients

For the Bread:

  • 1-1/2 cups + 1 tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt or sour cream
  • 1 cup granulated sugar
  • 1/2 cup oil or softened butter
  • 3 large eggs
  • 1 tsp lemon zest (from 1 lemon)
  • 1/2 tsp vanilla extract
  • 1 heaping cup of blueberries, fresh/frozen

For the Glaze (Opt):

  • 1 cup powdered sugar
  • 3-4 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat together the sugar and oil (or softened butter) until well combined. Then add yogurt, eggs, lemon zest, and vanilla.
  4. Slowly pour the dry ingredients into the wet ingredients, stirring just until combined.
  5. In a separate bowl, mix the blueberries with 1 tablespoon of flour, then gently fold them into the batter. (Save a few blueberries to place on top of the loaf before baking).
  6. Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Glaze:

  1. Mix powdered sugar and lemon juice together, then drizzle it over the cooled loaf.

Notes

  • High Altitude Adjustment: Add 2 tbsp of extra flour to the recipe.
  • Freezing: Once the bread has cooled completely, wrap it in plastic wrap and place it in a freezer-safe container or bag. It could be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight or at room temperature.
  • Lemon Blueberry Muffins: Follow the recipe as written below, then pour the batter into muffin tins, filling them about 2/3 full. Bake at 350°F for approximately 20-25 minutes.
  • Fruit Variation: Instead of blueberries, you can use raspberries, blackberries, cranberries, or diced strawberries.

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Indulge in the delightful flavors of our Lemon Blueberry Bread, a perfect harmony of tangy citrus and juicy berries. Imagine a moist and tender loaf infused with the bright zest of fresh lemon, complemented by bursts of sweetness from plump blueberries scattered throughout. Each slice is a burst of sunshine, with the refreshing tang of lemon balancing the sweetness of the berries. Topped with a simple lemon glaze or a sprinkle of powdered sugar, this Lemon Blueberry Bread is a delicious treat for breakfast, brunch, or any time you crave a burst of fruity goodness.