Why Make This Recipe
Lemon Blueberry Bread is a delightful treat that combines the fresh flavors of lemon and juicy blueberries. This bread is moist, flavorful, and perfect for breakfast or a snack. The balance of tangy lemon with sweet blueberries makes it a favorite for many. Plus, it’s simple to make and can fill your kitchen with a wonderful aroma.
How to Make Lemon Blueberry Bread
Making Lemon Blueberry Bread is easy and fun. Just follow these steps for a delicious homemade loaf.
Ingredients:
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup cane sugar
- 1 tablespoon lemon zest
- 3/4 cup whole milk Greek yogurt
- 1/2 cup extra virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
- Lemon glaze, optional, for serving
Directions:
- Preheat your oven to 350 degrees F and grease an 8×4 or 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and sea salt.
- In a large bowl, place the cane sugar and lemon zest. Use your fingers to mix the zest into the sugar well.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture and whisk until combined.
- Slowly add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the blueberries carefully.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely before removing it from the pan. If you like, drizzle lemon glaze on top before slicing and serving.
How to Serve Lemon Blueberry Bread
You can enjoy Lemon Blueberry Bread warm or at room temperature. It pairs well with a cup of tea or coffee. For an extra treat, add a spoonful of lemon glaze on top. It’s great for breakfast, snacks, or even dessert!
How to Store Lemon Blueberry Bread
To store Lemon Blueberry Bread, keep it in an airtight container at room temperature for 2 to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly if you freeze it.
Tips to Make Lemon Blueberry Bread
- Make sure to use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to the batter.
- To avoid a dense bread, do not overmix the batter. Stir until ingredients are just combined.
- For added flavor, you can sprinkle a bit of extra lemon zest on top before baking.
Variation
You can change this recipe by adding nuts, such as walnuts or pecans, for an extra crunch. You could also replace the blueberries with raspberries or strawberries for a different flavor.
FAQs
1. Can I use other types of yogurt?
Yes, you can use plain yogurt or other Greek yogurt flavors, but keep in mind it may alter the taste slightly.
2. What can I use instead of olive oil?
You can substitute olive oil with vegetable oil or melted coconut oil if you prefer.
3. Can I make this recipe gluten-free?
Yes, you can use a 1-to-1 gluten-free flour blend instead of all-purpose flour to make it gluten-free.
Lemon Blueberry Bread
Ingredients
Method
- Preheat your oven to 350 degrees F and grease an 8×4 or 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and sea salt.
- In a large bowl, mix the cane sugar and lemon zest using your fingers to blend well.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture and whisk until combined.
- Slowly add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the blueberries carefully.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely before removing it from the pan.
- If desired, drizzle lemon glaze on top before slicing and serving.