Lemon Blueberry Bread
A moist and tender loaf that combines tangy lemon zest with sweet blueberries, perfect for breakfast or dessert.
Equipment
- Oven
- Loaf Pan
- Mixing Bowls:
- Whisk
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour divided (plus 1 Tbsp for blueberries)
- 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 blueberries fresh or frozen
- 1 cup powdered sugar for glaze (optional)
- 3-4 Tbsp fresh lemon juice for glaze (optional)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
- In a larger bowl, combine sugar and oil or softened butter, beating until smooth. Gradually add yogurt and eggs, mixing until creamy.
- Stir in lemon zest and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Toss blueberries with 1 tablespoon of flour and fold them into the batter, reserving some for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, add reserved blueberries on top.
- Bake for 55 minutes to 1 hour, checking for doneness with a toothpick.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- If making the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled bread.
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Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for up to three days or freeze for up to three months.