Lemon Blueberry Bread Recipe

Introduction

This Lemon Blueberry Bread is a delightful treat that combines zesty lemon with juicy blueberries in a moist, tender loaf. Perfect for breakfast or an afternoon snack, it’s easy to make and full of fresh flavors.

Ingredients

• 1½ cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• ½ cup cane sugar
• 1 tablespoon lemon zest
• ¾ cup whole milk Greek yogurt
• ½ cup extra-virgin olive oil (plus more for the pan)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups blueberries (fresh or frozen)
• Lemon glaze (optional, for serving)

Instructions

1. Step 1: Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined, helping to release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla extract, then whisk to combine.
4. Step 4: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries gently. The batter will be thick.
5. Step 5: Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the bread cool completely before removing it from the pan. If desired, drizzle with lemon glaze before slicing and serving.

Tips & Variations

• For extra flavor, try using fresh lemon juice in the batter or glazing the bread with a simple mix of powdered sugar and lemon juice.
• Frozen blueberries can be used but avoid thawing them before folding into the batter to prevent color bleed.
• Substitute Greek yogurt with sour cream or buttermilk for a slightly different texture.

Storage

Store the lemon blueberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Keep them frozen and fold them directly into the batter to avoid turning the dough blue and ensure even distribution.

What can I use instead of Greek yogurt?

You can substitute Greek yogurt with sour cream, buttermilk, or plain yogurt. Each will add moisture and tang but may slightly change the texture.

Lemon Blueberry Bread Recipe

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★★★★★

4.7 from 125 reviews

• Author: Elara
• Total Time: 1 hour
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This Lemon Blueberry Bread is a moist, flavorful quick bread bursting with fresh blueberries and bright lemon zest. With a tender crumb and a subtle tang from Greek yogurt, this loaf is perfect for breakfast, snack time, or dessert. Finished with an optional lemon glaze, it’s a delightful treat that combines sweet and citrus flavors effortlessly.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• ¾ teaspoon sea salt

Wet Ingredients

• ½ cup cane sugar
• 1 tablespoon lemon zest
• ¾ cup whole milk Greek yogurt
• ½ cup extra-virgin olive oil (plus more for the pan)
• 2 large eggs
• 1 teaspoon vanilla extract

Fruit

• 1½ cups blueberries (fresh or frozen)

Optional

• Lemon glaze (for serving)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease an 8×4 or 9×5-inch loaf pan with extra-virgin olive oil to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute the leavening and seasoning.
3. Combine Sugar and Lemon Zest: In a large bowl, place the cane sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant. This process releases the essential oils from the zest, enhancing the bread’s lemon flavor.
4. Add Wet Ingredients: To the sugar and zest mixture, add the Greek yogurt, extra-virgin olive oil, eggs, and vanilla extract. Whisk these together until smooth and fully combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined; be careful not to overmix to avoid a tough texture. Fold in the blueberries lightly to distribute them evenly throughout the batter.
6. Transfer and Bake: Pour the thick batter into the prepared loaf pan, smoothing the top with a spatula for an even surface. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before removing. If desired, drizzle the top with lemon glaze before slicing and serving for extra citrus brightness and presentation.

Notes

• Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning purple.
• Be careful not to overmix the batter to keep the bread tender and light.
• The olive oil provides a subtle fruity flavor but can be substituted with a neutral oil if preferred.
• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
• Lemon glaze is optional but adds a lovely sweet-tart finish to the loaf.
• Ensure the bread cools completely before glazing to avoid melting the glaze.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Lemon Blueberry Bread, Quick Bread, Lemon Zest Bread, Blueberry Loaf, Greek Yogurt Bread, Homemade Bread, Citrus Bread, Breakfast Bread