5.0 from 6 votes
Lemon Blueberry Bread
You will love this lemon blueberry bread. A tangy twist on on blueberry muffins, but in a quick bread recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 10
Calories: 280 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
For the Bread:
- 1 1/2 cups All Purpose Flour plus 1 Tablespoon for coating the Blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 Tablespoon fresh lemon zest
- 1/3 cup butter melted and cooled
- 3/4 cup plain greek yogurt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 cup fresh blueberries
For the Glaze:
- 1 cup powdered sugar
- 1 Tbsp milk
- 1 Tbsp lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9X5 inch loaf pan with a non-stick cooking spray.
- In a large mixing bowl, stir together the flour, baking powder and salt. Set aside.
- In a separate mixing bowl, stir together the sugar with lemon zest with a fork until well combined.
- Mix in the butter and yogurt into the sugar mixture with a hand held mixer or stand up mixer until light and fluffy.
- Add in the eggs, one at a time, until combined. Then mix in the vanilla extract and lemon juice.
- Slowly add the dry ingredients into the wet ingredients until just combined. Be careful not to over mix the batter.
- Toss the blueberries in 1 tablespoon of flour and then gently stir the blueberries into the batter.
- Pour the batter in the prepared loaf pan. Bake for 40-50 minutes until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool completely in the pan and then turn the bread out onto a wire rack to cool completely.
- When ready to serve, whisk the glaze ingredients together in a small bowl.
- Drizzle the glaze over the bread. Allow the glaze to set.
- Then it’s ready to slice, serve and enjoy!
Cup of Yum
Notes
- Store any leftover bread in an airtight container or bag at room temperature for up to 4-5 days.
- Toss the blueberries with the flour before mixing them into the batter ensures that they don’t sink when added to the baking pan.
Nutrition Information
Calories
280kcal
(14%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
50mg
(17%)
Sodium
269mg
(11%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
248IU
(5%)
Vitamin C
3mg
(3%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 280
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 269mg | 11% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.