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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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