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Lemon Blueberry Bread


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5 from 1 review

  • Author: Jolene
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x

Description

This Lemon Blueberry Bread is incredibly soft and moist. It’s loaded with ripe, juicy blueberries, fresh lemon juice and zest and topped with a sweet lemon icing. This lemon blueberry bread takes only a few minutes to mix together.


Ingredients

Units Scale
  • 3/4 cup granulated sugar
  • Zest of 2 lemons
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, melted
  • Juice of 2 lemons
  • 1/2 cup greek yogurt
  • 1/2 cup milk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries (or frozen)

Icing

  • 1 cups powdered sugar
  • Juice from 1/2 lemon
  • Zest of 1/2 lemon

Instructions

1. Preheat oven to 350F. Spray a 9×5 inch loaf pan with nonstick cooking spray and line with parchment paper.

2. Toss the blueberries with 1 tablespoon of flour. Set aside.

3. In a bowl add your sugar and lemon zest. Use your fingers to rub the zest into the sugar. This will help release the natural oils in the lemon.

4. Add the oil, butter, lemon juice, Greek yogurt, milk, eggs and vanilla extract. Whisk to combine.

5. Add in the flour, baking powder, baking soda, salt. Whisk just until combined. Fold in the blueberries.

6. Pour/spread batter into prepared loaf pan. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in loaf pan.

7. Once cool, make the icing. In a medium size bowl, whisk together the powdered sugar, lemon juice and zest. You can also reserve the zest and use as a garnish on top of the bread. Drizzle the icing over the bread.

8. Store leftovers covered in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator.

Notes

Freezing instructions: You can make the Lemon Blueberry Bread ahead of time, then freeze it for up to 3 months. Bake the bread, then allow it completely cool. Wrap in a layer of plastic wrap, then place in a freezer safe zip-top bag. Thaw in the refrigerator overnight, before drizzling the icing over top and serving.

Baking: Baking times can vary. If you are using a 9×5 inch loaf pan, begin checking the bread around 50 minutes. The bread will be done when a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine. If you are using an 8×4 inch loaf pan, begin checking around 55 minutes. The bread will take longer to bake in the 8×4 inch pan. 

Prevent the top from getting too brown: Check the bread around the halfway point. If the bread appears to be getting too dark, tent with a piece of aluminum foil.

Cooling the bread: Cool the bread in the loaf pan on a wire cooling rack. This will allow air flow to get underneath the pan as well as around the sides to evenly cool the bread.

  • Prep Time: 15
  • Cook Time: 55
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American