Description
This Lemon Blueberry Bread is a delightful treat bursting with fresh flavors. The zesty lemon pairs perfectly with the sweet blueberries in a moist, tender loaf. Finished with a tangy lemon glaze, it’s a perfect balance of sweet and sour.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)
Optional Glaze:
- 1/2 cup powdered sugar mixed with 1–2 teaspoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Prepare wet ingredients: Cream butter and sugar, add eggs, yogurt, lemon juice, zest, and vanilla.
- Mix batter: Gradually add dry ingredients to wet, fold in blueberries, and pour into pan.
- Bake: Bake for 50–60 minutes until a toothpick comes out clean.
- Cool and glaze: Cool in pan, then transfer to a rack and drizzle with lemon glaze.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- Tossing the berries in flour helps prevent them from sinking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
