The Best Lemon Blueberry Bread Recipe (video)
Quick and easy blueberry lemon bread, just like from a bakery! Light, fluffy and delicious!
Ingredients
- 2 large eggs
- 3/4 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup melted butter
- 1/4 cup lemon juice
- lemon zest from 1 large lemon
- 1/2 cup plain Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries
- 2 tablespoons flour
For Lemon Glaze:
- 3 tablespoons lemon juice
- 1 cup Confectioner's sugar
Instructions
- Preheat the oven to 350F. Line an 8x5-inch loaf pan with parchment paper on bottom and 2 sides; this will make lifting the loaf out of the pan super easy!
- In a large bowl, cream together the eggs, sugar, vanilla and butter. Whisk in the lemon juice and plain yogurt. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Whisk in the dry ingredients gradually, whisking well after each addition.
- Place blueberries into a bowl and toss together with 2 tablespoons flour until well coated. Fold into the batter along with the lemon zest using a spatula. Transfer the batter into the prepare loaf pan and spread it evenly to edges.
- Bake in the preheated oven for 50 to 60 minutes, or until the top is set. Check for readiness by inserting a toothpick into the center; it needs to come out clean. Remove the bread from pan with the help of the parchment paper and set onto wire rack to cool.
- For the lemon glaze, simply whisk together the lemon juice with confectioner's sugar. Adjust sugar amount to your liking; for a thicker glaze, add more sugar. Drizzle over the loaf. Serve loaf warm, or let cool completely then wrap in plastic wrap.
Nutrition
Calories: 371kcal | Carbohydrates: 59g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 276mg | Potassium: 83mg | Fiber: 1g | Sugar: 37g | Vitamin A: 438IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 2mg