Lemon Blueberry Bread
The best Lemon Blueberry Bread is made with Greek Yogurt, fresh or frozen blueberries, and a simple icing. This easy recipe can be enjoyed year round.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 slices
For the bread
- 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
For the lemon glaze (Optional)
- 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.
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
Calories: 349kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 182mg | Potassium: 137mg | Sugar: 41g | Vitamin A: 2.1% | Vitamin C: 3% | Calcium: 8.6% | Iron: 4.1%