Lemon Blueberry Bread
Devashish
This bright and zesty Lemon Blueberry Bread brings together the perfect balance of sweet and tart flavors in every slice. Ready in just 80 minutes, this moist quick bread features bursts of juicy blueberries complemented by fresh citrus notes.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Breakfast, Dessert
Servings 8
Calories 384 kcal
For the Bread:
- 1.5 cups all-purpose flour plus 1 Tablespoon divided
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup plain Greek yogurt or sour cream
- 1 cup granulated sugar
- 0.5 cup oil or softened butter
- 3 large eggs
- 1 teaspoon lemon zest from 1 lemon
- 0.5 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen, heaping
For the Glaze (Optional):
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice 3-4 tablespoons
Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest and vanilla.
Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Whisk together the powdered sugar and lemon juice and drizzle over the top of the cooled loaf.
Calories: 384kcalCarbohydrates: 54gProtein: 7gFat: 16gSaturated Fat: 2gCholesterol: 71mgSodium: 288mgPotassium: 87mgFiber: 0.5gSugar: 41gVitamin A: 103IUVitamin C: 3mgCalcium: 101mgIron: 1mg
Keyword breakfast loaf, citrus dessert, fruit bread, quick bread, summer baking