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Lemon Blueberry Bread Recipe

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4 from 15 reviews

This Lemon Blueberry Bread is bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast or an afternoon snack, it can be enjoyed plain or topped with a simple lemon glaze for a sweeter treat. With a moist texture from Greek yogurt and olive oil, this loaf offers a delightful balance of tangy and sweet, making it a delicious treat for any time of day.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt

Wet Ingredients

  • 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

Other

  • 1½ cups blueberries, fresh or frozen
  • Lemon glaze, optional, for serving

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8×4 or 9×5-inch loaf pan thoroughly with olive oil to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt to ensure even distribution of leavening and seasoning.
  3. Combine sugar and lemon zest: In a large bowl, place the cane sugar and lemon zest. Use your fingers to rub the zest into the sugar until well combined, which helps release the zest’s fragrant oils for enhanced lemon flavor.
  4. Add wet ingredients: To the sugar and zest mixture, add the Greek yogurt, extra-virgin olive oil, eggs, and vanilla extract. Whisk thoroughly until all ingredients are combined into a smooth mixture.
  5. Incorporate dry ingredients: Add the dry flour mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
  6. Fold in blueberries: Carefully fold the fresh or frozen blueberries into the batter. The batter will be thick, so use a spatula to ensure even distribution without crushing the berries.
  7. Pour and smooth batter: Pour the batter into the prepared loaf pan and use a spatula to smooth the surface evenly.
  8. Bake: Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating the loaf is fully cooked.
  9. Cool and serve: Allow the bread to cool completely in the pan before removing it. For an added touch, drizzle with lemon glaze before slicing and serving.

Notes

  • You can use fresh or frozen blueberries; if frozen, do not thaw to prevent the batter from turning purple.
  • Mix the dry ingredients into the wet just until combined to avoid a dense loaf.
  • Allowing the bread to cool completely before glazing helps the glaze set nicely without melting.
  • Use a toothpick test to ensure the bread is fully baked; residual moisture can make the bread gummy.
  • For extra lemon flavor, add a teaspoon of lemon juice to the glaze if using.

Find it online: https://cookedbysarah.com/lemon-blueberry-bread-recipe/