🫐 Blueberry Lemon Bread
This **Blueberry Lemon Bread** is moist, tender, and bursting with bright lemon flavor and juicy blueberries — a perfect quick bread for breakfast, brunch, or a sweet snack. It's like sunshine in loaf form!
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1/3 cup plain yogurt or sour cream
- 1 tbsp lemon zest (from 1–2 lemons)
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 tbsp milk (for glaze, optional)
- 1/2 cup powdered sugar (for glaze, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add wet ingredients: Stir in oil, eggs, yogurt, lemon zest, and lemon juice until just combined. Do not overmix.
- Add blueberries: Gently fold in the floured blueberries.
- Pour into pan: Transfer batter to the prepared loaf pan and smooth the top.
- Bake 55–60 minutes until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan, then remove and cool completely on a wire rack.
- Glaze (optional): Whisk powdered sugar and milk. Drizzle over cooled bread.
- Slice and serve — delicious with butter or a cup of tea!
Tip: Freeze extra slices in a sealed bag for up to 3 months. Thaw at room temperature or toast lightly!
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