The best Lemon Blueberry Bread recipe is made with Greek Yogurt, fresh or frozen blueberries, and a simple icing. This easy recipe is moist, flavorful, and can be enjoyed year round!
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 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.
Glaze:
Whisk together the powdered sugar and lemon juice and drizzle over the top of the cooled loaf.
Video
Notes
High Altitude: add 2 tablespoons extra flour. Freezing Instructions: Allow bread to cool completely then wrap in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin tins; filling about 2/3 full. Bake at 350F for about 20-25 minutes.Fruit: You can swap out the blueberries for raspberries, blackberries, cranberries or diced strawberries.