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!
- 1 3/4 cups all-purpose flour, plus 1 tablespoons (divided)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- Zest of 2 lemons (about 1 tablespoon of zest)
- 2 tablespoons fresh lemon juice
- 2 cups fresh blueberries (fresh is best, but frozen will work too)
- Butter for greasing the pan
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Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter.
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Combine the dry ingredients: in a large bowl, combine the 1 3/4 cups flour, baking powder, sugar, and salt. Set aside.
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Combine the wet ingredients: In another bowl, mix the Greek yogurt, eggs, vanilla extract, vegetable oil, lemon zest, and lemon juice.
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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.
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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.
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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.
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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.
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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.
- Special equipment: 9x5 inch loaf pan, whisks, mixing bowls.
- Simple lemon glaze: To make a simple lemon glaze, combine about 1 cup of confectioner's sugar with 1-2 tablespoons of fresh lemon juice and some lemon zest.
- Blueberries: frozen or fresh will work, but fresh is best.
- Storing: Store in an airtight container for 3 days in the refrigerator. I usually keep blueberry bread in the fridge to prevent the moisture from the blueberries from making the bread soggy. You can always warm it up in the microwave whenever you want a slice!
- Freezing instructions: Let the bread cool completely. Wrap with 2 layers of aluminum foil tightly and store in a freezer-friendly container or bag for up to 3 months.