Lemon Blueberry Bread has a permanent spot on my baking list.
Lemon and blueberry is one of my all-time favorite flavor combinations (if you love it too, be sure to try my Lemon Blueberry Pancakes!). The tart brightness of the lemon pairs perfectly with the sweet, juicy blueberries. Both flavors really shine in this easy quick bread. It’s incredibly moist and tender—I often serve it just as it is, but the sweet lemon glaze makes it feel extra special for brunch or gifting. I also love that it works with fresh or frozen blueberries, so I can enjoy this bread any time of year, no matter what’s in season.
How to Make Lemon Blueberry Bread
Make Batter: Combine flour, baking powder, and salt in a medium bowl. In a separate bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest, and vanilla. Slowly fold the dry ingredients into the wet, just until incorporated. In another bowl, toss the blueberries (fresh or frozen) with 1 tablepsoon of flour then gently fold into the batter (I always keep a few out to stick on top of the loaf before baking).
Bake: Pour batter into loaf pan then bake at 350 degrees F (180 degrees C) for 55 minutes to 1 hour, or until a toothpick comes out clean when inserted into the center. Let cool on a wire cooling rack then drizzle glaze on top before slicing and serving.
I love to enjoy a slice for breakfast with a Vanilla Protein Shake, or a bowl of Bircher Muesli.
Lemon Blueberry Bread
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 8 slices
For the Bread:
- 1-1/2 cups + 1 Tablespoons all-purpose flour, (188g), divided
- 2 teaspoons baking powder, (8g)
- 1/2 teaspoon salt, (3g)
- 1 cup plain Greek yogurt, (245g), or sour cream
- 1 cup granulated sugar, (200g)
- 1/2 cup oil, (120g) or softened butter (114g)
- 3 large eggs
- 1 teaspoon lemon zest, (2g), from 1 lemon
- 1/2 teaspoon vanilla extract
- 1 heaping cup blueberries, (165g), fresh or frozen
For the Glaze (Optional):
- 1 cup powdered sugar, (115g)
- 3-4 Tablespoons fresh lemon juice, (45-60g)
Preheat the oven to 350 degrees F (180 degrees C). Grease well the bottom and sides of a 9×5″ loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest, and vanilla.
Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 tablespoon of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
Bake: Pour the batter into the pan and bake for 55 minutes—1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Glaze: Whisk together the powdered sugar and lemon juice and drizzle over the top of the cooled loaf.
Notes
High Altitude: add 2 tablespoons extra flour.
Freezing Instructions: Allow bread to cool completely then wrap in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.
Lemon blueberry muffins: Make the recipe as stated below and divide the batter in a standard muffin tin; filling cups about 2/3 full. Bake at 350 degrees F for about 20-25 minutes.
Fruit: You can swap out the blueberries for raspberries, blackberries, cranberries, or diced strawberries.
Nutrition
Calories: 384kcal, Carbohydrates: 54g, Protein: 7g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 71mg, Sodium: 288mg, Potassium: 87mg, Fiber: 0.5g, Sugar: 41g, Vitamin A: 103IU, Vitamin C: 3mg, Calcium: 101mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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