Lemon Blueberry Bread
User Reviews
4.9
Lemon Blueberry Bread
Description
This Lemon Blueberry Bread features a lightly sweetened batter made by mixing sugar and oil or butter with yogurt, eggs, lemon zest, and vanilla extract. The dry ingredients of flour, baking powder, and salt are folded in carefully to avoid overmixing. Blueberries coated lightly with flour are gently blended through to prevent sinking during baking.
Baked in a greased loaf pan, the bread rises with a soft, moist crumb studded throughout by berries that provide juicy pops of flavor. Lemon zest and juice brighten the flavor, while an optional lemon glaze of powdered sugar and lemon juice adds a glossy tart finish on top.
This quick bread suits snack or breakfast times and can be adapted into muffins with slight baking time adjustment. Blueberries can be substituted with other berries or small fruits as preferred.
At high altitudes, adding extra flour helps maintain structure. The bread freezes well for up to three months when wrapped properly, thawing in the refrigerator or at room temperature before serving.
Ingredients
For the Bread:
- 1-1/2 cups + 1 Tablespoons all-purpose flour , divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup yogurt or sour cream, plain, Greek
- 1 cup granulated sugar
- 1/2 cup neutral cooking oil or softened butter, generic cooking oil
- 3 large egg
- 1 teaspoon lemon from 1 lemon, zest
- 1/2 teaspoon vanilla extract
- 1 heaping cup blueberries , fresh or frozen
For the Glaze (Optional):
- 1 cup powdered sugar
- 3-4 Tablespoons lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest and vanilla.
- Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
- Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Glaze:
- Whisk together the powdered sugar and lemon juice and drizzle over the top of the cooled loaf.
Notes
- For high-altitude baking, increase the flour by 2 tablespoons to improve structure.
- To freeze, cool completely, wrap in plastic wrap, and store in a freezer-safe container up to 3 months; thaw overnight in the refrigerator or at room temperature before serving.
- This recipe can be altered into muffins by filling muffin tins about two-thirds full and baking at 350°F for 20-25 minutes.
- You can swap blueberries with raspberries, blackberries, cranberries, or diced strawberries depending on availability or preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 288mg | 12% |
| Potassium | 87mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 41g | 82% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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