Description
This delightful Lemon Blueberry Bread is a moist and flavorful quick bread perfect for breakfast or dessert. Bursting with fresh blueberries and fresh lemon zest, it’s balanced with a tangy Greek yogurt base and finished with a sweet lemon glaze. Easy to make and irresistibly delicious, this bread offers a bright citrusy twist on classic blueberry bread.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon all purpose flour (for coating blueberries)
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries
Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and grease a 9 by 5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until well combined.
- Combine Sugar and Butter: In a large bowl, mix the granulated sugar with the melted butter until thoroughly blended.
- Add Eggs: Add the eggs one at a time to the sugar-butter mixture, whisking well after each addition to incorporate fully.
- Incorporate Wet Flavors: Stir in the Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract to create a smooth batter.
- Combine Wet and Dry: Gently add the dry ingredients to the wet mixture, mixing only until just combined to avoid overworking the batter.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking and fold them carefully into the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Bake: Bake in the preheated oven for 50 to 55 minutes until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make Glaze: In a small bowl, whisk together the powdered sugar and lemon juice to make a smooth glaze.
- Glaze and Serve: Drizzle the lemon glaze over the cooled bread, then slice and serve for a refreshing treat.
Notes
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the loaf, ensuring even distribution.
- If using frozen blueberries, do not thaw them before adding to the batter to minimize bleeding of color.
- For extra lemon flavor, add additional lemon zest to the glaze before drizzling on top.
