Blueberry Lemon Loaf
This Blueberry Lemon Loaf combines fresh lemon zest and juicy blueberries with a moist, tender crumb for a simple from-scratch quick bread that is bright, flavorful, and perfect for breakfast or dessert.
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Servings: 8 slices
Ingredients
For the Bread
- 1½ cups plus 1 tablespoon all-purpose flour 188 g, divided
- 2 teaspoons baking powder 8 g
- ½ teaspoon salt 3 g
- 1 cup plain Greek yogurt 245 g or sour cream
- 1 cup granulated sugar 200 g
- ½ cup vegetable oil 120 g or ½ cup softened unsalted butter (114 g)
- 3 large eggs
- 1 teaspoon lemon zest 2 g, from 1 lemon
- ½ teaspoon vanilla extract
- 1 heaping cup blueberries 165 g, fresh or frozen
For the Glaze (optional)
- 1 cup powdered sugar 115 g
- 3 –4 tablespoons fresh lemon juice 45–60 g
Instructions
- Preheat the oven to 350°F (180°C). Thoroughly grease the bottom and sides of a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together 1½ cups of the flour, baking powder, and salt until well combined.
- In a large bowl, beat the granulated sugar with the oil or softened butter until smooth. Add the Greek yogurt, eggs, lemon zest, and vanilla extract, mixing until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined and taking care not to overmix.
- In a separate bowl, toss the blueberries with the remaining 1 tablespoon of flour. Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the surface evenly. Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack and allow it to cool completely.
- If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf before slicing and serving.
Notes
To make this Blueberry Lemon Loaf gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. Ensure the baking powder and vanilla extract are certified gluten-free. Baking time may vary slightly, so check for doneness with a toothpick.