Lemon Blueberry Bread

Light, fluffy and moist, this easy one-bowl lemon blueberry bread recipe delivers the perfect loaf every time.

Ingredients

  • Flour. I used cake flour but all purpose flour works just as well.
  • Baking powder. 
  • Salt. 
  • Plain yogurt. I usually use Greek yogurt but any plain yogurt can be substituted.
  • Eggs.
  • Oil. Canola oil, avocado oil, vegetable oil, or even olive oil can be used. Oil keeps the loaf moist but melted butter can be used if you prefer the flavor.
  • Sugar. Granulated sugar or caster sugar.
  • Vanilla extract.
  • Fresh lemons. Both the lemon zest and fresh lemon juice will be used.
  • Blueberries. I used fresh blueberries but frozen blueberries can be substituted. Other berries like blackberries, raspberries and strawberries can also be used.
  • Icing sugar/powdered sugar. The glaze is optional but adds great flavor and makes the finished loaf look beautiful.

How to make lemon blueberry bread

In a large mixing bowl, whisk together the dry ingredients. Pour in the oil, yogurt, eggs, lemon zest and vanilla extract then stir together until the batter is smooth. Toss the blueberries in a tablespoon of flour then fold into the batter. Line a loaf pan (9x5in or 13x23cm) with parchment paper then scrape in the batter. Smooth the top then sprinkle with a little brown sugar/granulated sugar (optional). Place the pan in a preheated oven and allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean. Remove from the oven and allow to cool completely on a wire rack.

To make the blueberry glaze, blend blueberries, icing sugar and a few tablespoons lemon juice in a food processor or with an immersion/stick blender. Drizzle the glaze over the bread then slice and serve.

Can I make this in advance?

Yes, the quick bread can be made and kept in an airtight container or wrapped in foil at room temperature for up to 4 days. I wouldn’t recommend freezing this loaf as the blueberries might become very watery once thawed. Slices can be stored in an airtight container in the refrigerator for up to a week.

Lemon blueberry bread with blueberry glaze

Blueberry recipes

  1. Easy blueberry lemon icebox cake 
  2. Healthy blueberry muffins 
  3. Puff Pastry Blueberry Galette 
Lemon blueberry bread

Lemon blueberry Bread

Light, fluffy and moist, this easy one-bowl lemon blueberry bread recipe delivers the perfect loaf every time.
4.80 from 5 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Keyword: blueberry lemon bread, Lemon blueberry bread, lemon blueberry bread recipe
Calories: 289kcal
Author: Alida Ryder
Servings: 10

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1 cup sugar
  • ½ tsp salt
  • 2 eggs
  • 1 cup plain yogurt
  • ½ cup oil
  • ½ tsp vanilla extract
  • 2 eggs
  • zest of 1 lemon
  • 1 cup blueberries

Blueberry glaze

  • ½ cup blueberries
  • ½ cup icing sugar / powdered sugar
  • 1-2 tbsp lemon juice

Instructions

  • Preheat the oven to 180°C/350°F and grease line a loaf pan (9x5in or 13x23cm) with parchment paper
  • In a large mixing bowl, whisk together the dry ingredients.
  • Pour in the oil, yogurt, eggs, lemon zest and vanilla extract then stir together until the batter is smooth.
  • Toss the blueberries in a tablespoon of flour then fold into the batter.
  • Scrape the batter into the prepared loaf pan.
  • Smooth the top then sprinkle with a little brown sugar/granulated sugar (optional).
  • Place the pan in a preheated oven and allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean.
  • Remove from the oven and allow to cool completely on a wire rack.
  • To make the blueberry glaze, blend blueberries, icing sugar and a few tablespoons lemon juice in a food processor or with an immersion/stick blender.
  • Drizzle the glaze over the bread then slice and serve. 

Nutrition

Calories: 289kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 148mg | Fiber: 1g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg