Lemon Blueberry Bread
This Lemon Blueberry Bread is a soft, moist quick loaf made with lemon zest, juicy blueberries, yogurt, and a bright lemon glaze. It is fresh, sweet, and perfect for breakfast, brunch, or an afternoon treat.
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Servings: 10
Ingredients
For the Bread
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 teaspoons lemon zest
- 1 1/2 cups fresh or frozen blueberries
For the Lemon Glaze/Syrup
- 2 to 3 tablespoons lemon juice
- 1 cup sifted confectioners’ sugar
Instructions
Preheat the oven.
- Preheat the oven to 350°F. Grease the bottom and sides of a loaf pan thoroughly.
Prepare the dry ingredients.
- In a medium bowl, sift together 1 1/2 cups of the all-purpose flour and the baking powder.
Prepare the wet ingredients.
- In a large mixing bowl, combine the eggs, granulated sugar, yogurt or sour cream, salt, vanilla extract, vegetable oil, and lemon zest. Mix until smooth and well blended.
Combine the batter.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Prepare the blueberries.
- In a separate bowl, toss the blueberries with the remaining 1 tablespoon of flour. Fold the blueberries gently into the batter.
Transfer to the loaf pan.
- Pour the batter into the prepared loaf pan and spread it evenly.
Bake the bread.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the loaf.
- Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then remove the loaf from the pan and place it on a wire rack to cool further.
Prepare the lemon glaze.
- In a small saucepan over low heat, combine the confectioners’ sugar and lemon juice. Stir until the sugar dissolves completely, then simmer for about 3 minutes.
Glaze the loaf.
- Using a toothpick, poke holes over the top and sides of the loaf. Brush the lemon glaze over the top and sides using a pastry brush.
Allow the glaze to set.
- Let the glaze harden for about 15 minutes before slicing and serving.
Notes
To make this recipe gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum, or add xanthan gum if your blend does not include it. Also confirm that the baking powder, vanilla extract, confectioners’ sugar, and yogurt or sour cream are certified gluten free or free from cross-contact concerns. If using frozen blueberries, ensure they are plain with no additives. Because gluten-free batters can be slightly more delicate, allow the loaf to cool fully before slicing for the best texture.