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Lemon Blueberry Bread

A light and refreshing quick bread featuring bright lemon and juicy blueberries, perfect for breakfasts and snacks.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain yogurt or sour cream
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 2 tsp lemon zest
  • 2 to 3 tbsp lemon juice
Fruit and Garnish
  • 1 1/2 cups fresh or frozen blueberries No need to thaw if frozen.
  • 1 cup sifted confectioner's sugar For the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a loaf pan.
  2. Sift together the flour, baking powder, and salt into a bowl.
Mixing
  1. Whisk eggs, sugar, yogurt (or sour cream), vanilla, oil, and lemon zest in a large bowl until smooth.
  2. Fold the dry ingredients into the wet ingredients until just blended.
  3. Toss blueberries with an extra tablespoon of flour and gently fold into the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 50–55 minutes until golden and a toothpick comes out clean.
  3. Cool in the pan for 10 minutes, then transfer to a rack.
Glazing
  1. Simmer confectioner's sugar with lemon juice until smooth.
  2. Poke holes in the warm loaf and brush the lemon syrup over it.
  3. Allow the glaze to set for 15 minutes before slicing.

Notes

Yogurt adds a tender crumb. Overmixing can lead to a tough texture. For a floral twist, add 1/2 tsp ground cardamom.