Lemon blueberry Bread

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

Course Cake, Dessert

Cuisine American

Keyword blueberry lemon bread, Lemon blueberry bread, lemon blueberry bread recipe

Servings

Calories 289kcal

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.