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Lemon Blueberry Bread with Lemon Glaze Recipe

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4.1 from 87 reviews

This Lemon Blueberry Bread is a moist and flavorful loaf bursting with fresh blueberries and bright lemon zest. Perfect for a delightful breakfast or an afternoon snack, it can be enjoyed plain or topped with a simple lemon glaze for added sweetness.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt

Wet Ingredients

  • ½ cup cane sugar
  • 1 tablespoon lemon zest
  • ¾ cup whole milk Greek yogurt
  • ½ cup extra-virgin olive oil, plus more for the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1½ cups blueberries, fresh or frozen

Optional

  • Lemon glaze, for serving

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×4 or 9×5-inch loaf pan with olive oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute the leavening agents and salt.
  3. Combine Sugar and Lemon Zest: In a large bowl, place the cane sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant to release the lemon oils that will flavor the bread.
  4. Add Wet Ingredients: To the sugar and zest, add the Greek yogurt, olive oil, eggs, and vanilla extract. Whisk well until the mixture is smooth and fully combined.
  5. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredient bowl. Gently stir until just combined, being careful not to overmix, to keep the batter light. The batter will be thick.
  6. Fold in Blueberries: Carefully fold in the blueberries to distribute them evenly throughout the batter without breaking them up.
  7. Pour Batter and Bake: Pour the batter into the prepared loaf pan and use a spatula to smooth the surface. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the bread to cool completely in the pan before removing. For an extra touch, drizzle with lemon glaze before slicing and serving.

Notes

  • Fresh or frozen blueberries can be used—if using frozen, do not thaw to prevent the batter from becoming too wet.
  • Do not overmix the batter to ensure a tender crumb.
  • Lemon glaze adds sweetness and enhances the lemon flavor but is optional if you prefer a less sweet bread.
  • Use a toothpick to check doneness; if it comes out clean, the bread is ready.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian