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A golden-brown loaf of Lemon Blueberry Bread with a sweet lemon glaze and visible blueberries.

Lemon Blueberry Bread

This easy Lemon Blueberry Bread offers a bright, zesty aroma combined with sweet blueberries, featuring a remarkably tender and moist crumb thanks to a secret ingredient: full-fat Greek yogurt. Perfect for any meal or snack, it’s a foolproof quick bread recipe your family will adore.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup unsalted butter (melted)
  • 1 cup granulated sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup milk
  • ½ cup full-fat Greek yogurt or sour cream (my secret ingredient!)
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for blueberries)
For the Glaze:
  • 2 tablespoons butter (melted)
  • ½ cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Equipment

  • 9"x 5" loaf pan
  • Parchment paper
  • Medium bowl
  • Whisk
  • electric mixer
  • small bowl
  • Wire cooling rack
  • Baking sheet

Method
 

Prepare Your Pan & Dry Ingredients
  1. First, preheat your oven to 350°F (175°C). Then, line a 9"x 5" loaf pan with parchment paper, leaving an overhang on the sides. Alternatively, you can lightly grease the pan with butter.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until everything is evenly distributed. Set this dry mixture aside.
Combine Wet Ingredients
  1. In the bowl of an electric mixer, add the melted unsalted butter, granulated sugar, eggs, vanilla extract, fresh grated lemon zest, and fresh lemon juice. Blend these wet ingredients together until they are well combined and creamy.
  2. While slowly mixing, gradually add the flour mixture and milk in two batches. Start with some flour, then some milk, then the rest of the flour and the rest of the milk. Stop mixing as soon as the ingredients are just combined; do not overmix.
Add the Blueberries & Bake
  1. To prevent your blueberries from sinking, rinse your fresh blueberries (if using) so they have just a bit of moisture. Then, in a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour.
  2. Gently but quickly add the flour-coated berries to the batter and stir them in by hand, just enough to combine without overworking the batter.
  3. Immediately pour the batter into your prepared loaf pan. Place the pan in your preheated oven and bake for 55-65 minutes, or until golden-brown and a toothpick inserted in the center of the loaf comes out clean.
Glaze & Enjoy!
  1. Once baked, let the bread cool in the pan for about 30 minutes. Then, carefully transfer it to a wire cooling rack with a baking sheet placed underneath.
  2. While your bread is cooling, prepare the lemon glaze by whisking together the melted butter, powdered sugar, additional fresh lemon juice, and vanilla extract until smooth.
  3. Pour the glaze generously over your still-slightly-warm loaf. Allow it to set for a few minutes, then slice into your perfect Lemon Blueberry Bread and enjoy!

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 5IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This recipe features full-fat Greek yogurt for an extra moist crumb and extended shelf life. Remember not to overmix the batter to keep the bread tender. Toss blueberries in flour to prevent sinking. For the best lemon flavor, always use fresh zest and juice. Store in an airtight container for up to 4 days, or freeze for longer enjoyment.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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