Lemon Blueberry Bread Recipe
This top-notch Lemon Blueberry Bread recipe features Greek yogurt, fresh or frozen blueberries, and a straightforward icing. It's an easy-to-make, moist, and flavorful treat that can be savored all year round!
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Servings: 8 Slices
Ingredients
For the Bread:
- 1 cup granulated sugar
- 1 cup plain Greek yogurt or sour cream
- 1-1/2 cups + 1 tablespoon all-purpose flour divided
- 1/2 cup oil or softened butter
- 2 teaspoons baking powder
- 3 large eggs
- 1 heaping cup blueberries fresh or frozen
- 1 teaspoon lemon zest from 1 lemon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Glaze (Optional):
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9x5-inch loaf pan, ensuring the bottom and sides are well-coated.
- In a medium-sized mixing bowl, whisk together 1-1/2 cups of flour, baking powder, and salt. In a separate, larger bowl, blend the granulated sugar with the oil (or softened butter) until thoroughly combined. Mix in the Greek yogurt, eggs, lemon zest, and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, folding gently until just combined. In another bowl, toss the blueberries with the remaining 1 tablespoon of flour, then carefully fold them into the batter. Reserve a few blueberries to place on top of the loaf once the batter is in the pan.
- Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the top of the cooled bread before serving
Notes
High Altitude: Incorporate an additional 2 tablespoons of flour.
Freezing Instructions: Let the bread cool completely, then wrap it in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Lemon Blueberry Muffins: Follow the recipe as written and divide the batter into muffin tins, filling each about 2/3 full. Bake at 350°F for 20-25 minutes.
Fruit: You can substitute the blueberries with raspberries, blackberries, cranberries, or diced strawberries.
Freezing Instructions: Let the bread cool completely, then wrap it in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Lemon Blueberry Muffins: Follow the recipe as written and divide the batter into muffin tins, filling each about 2/3 full. Bake at 350°F for 20-25 minutes.
Fruit: You can substitute the blueberries with raspberries, blackberries, cranberries, or diced strawberries.
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