Description
This Blueberry Lemon Bread is an easy and quick loaf with bright lemon flavor and juicy blueberries in every slice. It is simple enough for meal prep and special enough for brunch and potluck tables. The best part is the soft crumb and sweet glaze that make it feel bakery style while still tasting healthy and homemade. Use these ideas for a holiday breakfast and a party dessert or a cozy weeknight dinner treat.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Granulated sugar
- 1 tablespoon Lemon zest
- 2 large Eggs
- 1/2 cup Plain Greek yogurt
- 1/3 cup Vegetable oil
- 3 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 3/4 cup Powdered sugar
Instructions
- Flour and baking powder and salt are blended with sugar and lemon zest. The mixture changes from separate pale piles into a speckled dry base with tiny yellow zest flecks.
- Eggs and yogurt and oil and lemon juice and vanilla are added to the dry base. The bowl changes into a thick pale batter with glossy streaks and small uneven pockets of flour still disappearing.
- Fresh blueberries are folded into the batter. The batter changes from plain lemon batter into a chunky berry filled mixture with blue spots spread unevenly through the bowl.
- The berry batter is transferred into the loaf pan. The mixture changes from loose batter in a bowl into a thick shaped loaf with an uneven top and blueberries peeking through.
- The batter rises and bakes into a golden loaf. The top becomes cracked and lightly browned with darker blueberry spots and a homemade uneven shape.
- Lemon glaze is poured over the cooled loaf and one slice is cut. The bread changes into a finished serving with glossy white drips and a soft blueberry filled crumb showing inside.
Notes
Pro Tips:
- Use fresh firm blueberries so the batter stays bright and does not turn fully purple while mixing.
- Do not overmix after the flour disappears because gentle folding keeps the loaf soft and tender.
- Cool the loaf fully before glazing so the white lemon icing sits beautifully on top.
- Save one thick slice for the next day because the lemon flavor becomes even brighter overnight.
Storage: Store cooled Blueberry Lemon Bread in an airtight container at room temperature for up to 2 days. For longer storage keep it in the refrigerator for up to 5 days and let slices sit at room temperature before serving. You can freeze unglazed slices for up to 2 months with parchment between pieces so they separate easily. Add glaze after thawing when possible because it gives the bread a fresher bakery style finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 260mg
- Fat: 12g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg