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sliced lemon blueberry bread
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5 from 7 votes

Lemon Blueberry Bread

This lemon blueberry bread is tender, moist, and filled with plump blueberries and fresh lemon flavors. It makes a 9x5 inch loaf.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baked Goods, Breakfast, Brunch
Cuisine: American
Servings: 10 slices
Calories: 266kcal
Author: Tania

Ingredients

  • Butter for greasing the pan
  • 1 ¾ cups all-purpose flour, plus 1 tablespoons divided
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • cup vegetable oil
  • Zest of 2 lemons about 1 tablespoon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ cups fresh blueberries, plus a few more for topping or frozen

Instructions

  • Preheat oven to 350 degrees F. Grease a 9 by 5 inch loaf pan with butter.
  • Combine the dry ingredients: in a large bowl, combine the 1 ¾ 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 until evenly combined.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. There should be no pockets of flour. Don’t overmix. The batter will be thick.
  • In another bowl, toss the 1 ½ cup of blueberries and the remaining 1 tablespoon of flour to coat. Gently fold in the floured blueberries into the batter, leaving any excess flour behind.
  • Pour the prepared batter into the prepared loaf pan. Then, top with a few blueberries (I used about 10 blueberries), gently pushing them down into the batter but letting them still be visible. This will make the bread look pretty.
  • Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 45 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil.
  • Remove from oven, remove foil, and let it cool completely before slicing. Enjoy!

Notes

  • Resist the urge to open the oven: Opening and closing the oven while baking will result in sunken bread. During the baking time, only open it once to cover with foil.
  • Blueberries: I’d recommend using fresh blueberries, but frozen works too.
  • Why toss blueberries with flour: This prevents them from sinking to the bottom.
  • Make a glaze (optional): Combine 1 cup confectioners sugar with 2-3 tablespoons heavy cream or milk. You can also add ½ teaspoon vanilla extract and lemon zest.
 
Substitutions and variations:
  • Fresh blueberries: Frozen blueberries.
  • Make smaller loaves: Reduce the baking time 20-24 minutes, or until a toothpick inserted in the middle comes out clean.
  • Make muffins! Bake them at 350 degrees for 20 minutes or so.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1slice | Calories: 266kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 224mg | Potassium: 57mg | Fiber: 1g | Sugar: 23g | Vitamin A: 73IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg