Make this easy lemon blueberry bread this weekend. It's moist and tender. The blueberries and lemon add tons of freshness and fruitiness. Easy, delicious, and beautiful!
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter.
Combine the dry ingredients: in a large bowl, combine the 1 3/4 cups flour, baking powder, sugar, and salt. Set aside.
Combine the wet ingredients: In another bowl, mix the Greek yogurt, eggs, vanilla extract, vegetable oil, lemon zest, and lemon juice.
Pour the dry ingredients into the wet ingredients and mix until just combined. There should be no pockets of flour. Don’t overmix. The batter will be thick.
Reserve about 1/4 cup of blueberries for later and set aside. In another bowl, toss the rest of the blueberries and the remaining 1 tablespoon of flour to coat. Carefully, fold in the floured blueberries into the batter.
Pour the prepared batter into the prepared loaf pan. Top with the reserved 1/4 cup of blueberries, gently pushing them down into the batter but letting them still be visible.
Bake for about 65-70 minutes total, tenting with aluminum foil after 50 minutes into the baking time to prevent it from browning too much. It will be ready when a toothpick inserted in the middle comes out clean and the top is golden brown. Tip: don't open the oven too many times while baking or the bread will not rise properly.
When ready, remove from oven and let cool completely (remove the foil too). Slice and enjoy! See note below if you want to make a quick lemon glaze.