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Lemon Blueberry Bread Recipe

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3.8 from 7 reviews

This Lemon Blueberry Bread is a moist, tender loaf bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast or a sweet snack, it features a luscious lemon glaze on top for a tangy finish.

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 Pan and Oven: Preheat your oven to 350° F (180°C). Grease the bottom and sides of a 9x5" loaf pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In a large mixing bowl, beat the granulated sugar and oil (or softened butter) together until fully combined. Then add the Greek yogurt, eggs, lemon zest, and vanilla extract, mixing until smooth.
  4. Incorporate Dry with Wet: Gradually fold the dry flour mixture into the wet ingredients, mixing gently just until incorporated to avoid overmixing and developing gluten.
  5. Prepare Blueberries: Toss the blueberries with the reserved tablespoon of flour to prevent them from sinking during baking. Gently fold the floured blueberries into the batter, reserving a few for topping.
  6. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle the reserved blueberries evenly over the surface. Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
  8. Prepare and Apply Glaze: Whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the lemon glaze evenly over the cooled lemon blueberry bread and let it set before slicing and serving.

Notes

  • If using frozen blueberries, do not thaw them before mixing to prevent bleeding into the batter.
  • You can substitute sour cream for Greek yogurt if preferred.
  • For a richer flavor, use softened butter instead of oil.
  • Store the bread covered at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread also freezes well; wrap tightly and freeze for up to 2 months.

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