Lemon Blueberry Bread
Moist, zesty, and studded with fresh blueberries, this Lemon Blueberry Bread is the kind of treat that makes your whole kitchen smell like a bakery. It’s light yet satisfying, with the perfect balance of tangy lemon and sweet berries in every slice.
Equipment
- Loaf Pan
- Mixing Bowls
- Electric Mixer
- Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour plus 1 tbsp for coating blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tbsp lemon zest
- 2 tbsp lemon juice freshly squeezed
- 1/2 cup Greek yogurt or sour cream
- 1 tsp vanilla extract
Mix-Ins
- 1 cup blueberries fresh or frozen
Lemon Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In a bowl, whisk flour, baking powder, and salt. Toss blueberries with 1 tablespoon flour.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon zest, juice, yogurt, and vanilla. Mix until combined.
- Gently mix in the dry ingredients. Fold in blueberries carefully.
- Pour batter into prepared pan. Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Mix glaze ingredients and drizzle over warm bread.
Notes
Use fresh or frozen blueberries. If using frozen, do not thaw. Glaze adds a bright lemon finish—optional but recommended!