Lemon Blueberry Bread Recipe:- Moist, soft, and brimming with delicious berries, this lemon blueberry bread is a treat to the taste buds. To add an additional punch of lemon flavor to the loaf, drizzle it with a straightforward glaze.
Lemon Blueberry Bread Recipe
One of my favorite ways to make use of the blueberries that we collect in Michigan every summer is by making this lemon blueberry bread recipe which is one of my favorites. We consume the majority of these sweet, bursty berries in their natural state since they are so delightful; nevertheless, I always make it a point to save some of them for a loaf of this excellent fast bread. Not only is it juicy, tender, and packed with berries, but it also has a generous amount of lemon zest, which gives it a zing of flavor.
The ideal light breakfast is a slice of delicious lemon blueberry bread, which may be enjoyed with a cup of coffee or tea after finishing your morning meal. A simple lemon glaze can be drizzled over it to make it a sweeter treat, and then you can call it dessert.
Lemon Blueberry Bread Ingredients
Here’s what you’ll need to make this lemon blueberry bread:
- Blueberries, of course! If you don’t have fresh blueberries on hand, frozen blueberries work too. No need to thaw before folding them into the batter.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder and eggs – They help the bread puff up as it bakes.
- Cane sugar – For sweetness.
- Whole milk Greek yogurt – Ever used sour cream in muffins, cakes, or quick breads? The Greek yogurt plays a similar role here, making this loaf super moist and adding a nice tangy flavor.
- Extra-virgin olive oil – For richness. I love the fruitiness it adds to this recipe, but if you’d prefer to use a neutral oil instead, by all means, do!
- Lemon zest – It adds bright lemon flavor.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
How to Make Lemon Blueberry Bread
Like any good quick bread recipe, this lemon blueberry bread is super easy to make—no stand mixer or other special equipment required! Here’s how it goes:
First, make the batter. Whisk together the dry ingredients in a medium bowl.
In a large bowl, place the cane sugar and lemon zest. Use your fingers to massage the zest into the sugar. This step helps it release its fragrant oils into the batter.
Add the remaining wet ingredients to the zest mixture, and whisk to combine.
Fold in the blueberries. The batter will be thick!
Next, bake the lemon blueberry bread. Pour the batter into a greased loaf pan, and use a spatula to smooth the top.
Transfer to a 350°F oven, and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the blueberry lemon bread cool completely in the pan. Yes, it’s tough to wait, but the cooled loaf will have a moister texture and stronger lemon flavor. Plus, you don’t want to add the glaze until the bread has cooled to room temperature anyway. If the bread is still warm, the glaze will melt.
Finally, slice and enjoy. I hope you love this flavorful quick bread!
Lemon Blueberry Bread Recipe Tips
- Don’t overmix. For a light and fluffy loaf, mix the wet and dry ingredients together until they’re just combined. Overmixing will start to activate the gluten in the flour, resulting in a dense quick bread.
- The batter will be thick. That’s ok! It should be! Instead of a liquid like milk, Greek yogurt adds a lot of the moisture to this loaf. Because of this, the batter is on the thicker side, but it still bakes beautifully.
- Let the bread cool before adding the glaze. Some lemon blueberry bread recipes ask you to glaze the loaf while it’s still warm, but I prefer to add mine after the bread has cooled. That way, you get a gorgeous white drizzle on the top and sides of the loaf. If you add the glaze earlier, it will lose its white color and seep into the bread.
- Other berries are great here too. This lemon loaf is delightful with all sorts of berries! Try folding in raspberries, blackberries, or strawberries cut into 1/4-inch chunks.
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