Lemon blueberry bread made with fresh or frozen blueberries and enjoyed all year round!
I’ve always loved making homemade breads! It doesn’t matter if they’re yeast breads, quick breads, muffins etc…I love them all! I buy a huge bunch of bananas just because I know we wont eat them all, and when the last few go bad I can make my favorite banana bread, or banana bread bars, or banana bran muffins!
Or maybe I’ll whip together this delicious Lemon Blueberry Bread or one of my other favorite breads instead! The original recipe has a glaze poured on top of the bread, but I seriously loved this just as well plain!
You could even make this recipe into muffins if you want–I love to have muffins in the freezer for easy snacks on the go! But I really think this recipe “shines” best as a loaf! It’s so moist and light! And the lemon-blueberry flavors perfectly compliment each other!
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
- Lemon Zucchini Bread
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Lemon blueberry bread made with fresh or frozen blueberries and enjoyed all year round!
- 1-1/2 cups + 1 Tablespoons all-purpose flour , divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon lemon zest (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 1/2 cup oil (vegetable or canola oil)
- 1 heaping cup blueberries , fresh or frozen
- 1 cup powdered sugar
- 3-4 Tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
- 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 loaf. Allow to set/harden before serving.
Make sure to add extra flour for high altitude!
For cupcakes: Bake at 350 degree F for 20-25 minutes.
Adapted from Sweet Pea's Kitchen
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Carolyn says
I’ve made this bread more times then l can count, it’s my go to recipe. I do use a different glaze but the bread is absolutely delicious. I always add 1/4 tea of baking soda, it’s important all the ingredients are at room temperature ?
Lauren Allen says
Thank you so much Carolyn!
Melissa says
I made this lemon blueberry bread today and didn’t have the yogurt so I used applesauce instead and it turned out perfect. This is a really delicious recipe. Thank you for sharing.
rizwan says
this is my favorite dish.thanks a lot for this nice sharing.
Bethany says
Making this loaf for the fourth time in over a month; it’s so good! I originally made it for myself and my parents. A friend saw my post of the bread on FB and asked if I would make some for her. She loved it and requested the recipe. I’m now making another loaf for my parents, as they talk about it all the time. 🙂 I like to squeeze a little lemon juice in the wet mixture along with the zest to add a little more lemon flavor.
Renee says
I live in Fl and picked 5lbs of blueberries over the weekend. Happened on to this recipe and gave it a try. WOW it’s wonderful and disappeared quickly. The recipe has more of a “cake” quality than a bread. I will bake another loaf today and maybe even try the cupcake version. Many thanks!
Lauren Allen says
Oh wow, I bet it was delicious with fresh picked berries! So happy you enjoyed it. Thanks for your comment!