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Lemon Blueberry Bread Recipe

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4.2 from 29 reviews

This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet snack, it combines tangy Greek yogurt, a luscious lemon glaze, and tender crumb for a delightful treat that is easy to bake and sure to please.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1-1/2 cups + 1 Tablespoon all-purpose flour (188g), divided
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon salt (3g)

Wet Ingredients

  • 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

Fruit

  • 1 heaping cup blueberries (165g), fresh or frozen

Glaze

  • 1 cup powdered sugar (115g)
  • 3-4 Tablespoons fresh lemon juice (45-60g)

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (180°C). Generously grease the bottom and sides of a 9×5-inch loaf pan to ensure easy removal after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  3. Mix Wet Ingredients: In a large bowl, beat the granulated sugar with the oil (or softened butter) until well combined and slightly creamy. Add the Greek yogurt, eggs, lemon zest, and vanilla extract, mixing thoroughly to combine all wet components.
  4. Incorporate Dry into Wet: Gradually fold the dry ingredient mixture into the wet ingredients until just incorporated, taking care not to overmix to keep the bread tender.
  5. Prepare Blueberries: In a separate small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the floured blueberries into the batter, reserving a few to place on top of the loaf before baking.
  6. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Arrange reserved blueberries on top. Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
  7. Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, which helps avoid soggy crust formation.
  8. Make the Lemon Glaze: Whisk together the powdered sugar and fresh lemon juice until smooth and drizzly. Once the bread is completely cool, drizzle the glaze evenly over the top.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture in the batter.
  • For a dairy-free option, substitute Greek yogurt with a non-dairy yogurt alternative and use oil instead of butter.
  • Ensure the bread is completely cool before glazing to prevent the glaze from melting off.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lemon-blueberry-bread-recipe/