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Lemon Blueberry Bread

A delightful loaf combining bright lemon flavor with sweet blueberries, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour, spooned and leveled Spoon flour into the measuring cup without packing it down.
  • 2 teaspoons baking powder
  • 0.75 teaspoon sea salt
Wet Ingredients
  • 0.5 cup cane sugar
  • 1 tablespoon lemon zest Freshly grated for best flavor.
  • 0.75 cups whole milk Greek yogurt
  • 0.5 cup extra virgin olive oil Plus more for greasing the pan.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-Ins
  • 1.5 cups blueberries, fresh or frozen Do not thaw if using frozen blueberries.
  • 1 optional lemon glaze For serving.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and grease an 8×4 or 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and sea salt.
  3. In a large bowl, mix the cane sugar and lemon zest using your fingers to blend well.
  4. Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture and whisk until combined.
  5. Slowly add the dry ingredients to the wet mixture and stir gently until just combined.
  6. Fold in the blueberries carefully.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the bread cool completely before removing it from the pan.
  3. If desired, drizzle lemon glaze on top before slicing and serving.

Notes

This bread can be enjoyed warm or at room temperature. Pairs well with tea or coffee. Store in an airtight container for 2 to 3 days at room temperature, up to a week in the refrigerator, or freeze for up to 3 months.