If you love the fresh taste of lemon and the sweet burst of blueberries, you’re going to adore my Lemon Blueberry Bread. This bread is moist, flavorful, and perfect for breakfast, snack time, or even dessert. It’s easy to make and fills your kitchen with a wonderful citrusy aroma that instantly lifts your mood.
Quick Facts
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Serving Size: 10-12 slices
Why You’ll Love This Recipe
- Fresh and Fruity: The combination of lemon zest and juicy blueberries is simply irresistible.
- Moist and Tender: Made with yogurt and oil, this bread stays soft for days.
- Easy to Make: No complicated steps or fancy ingredients.
- Perfect for Any Occasion: Great for breakfast, brunch, or a sweet snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest (about 2 lemons)
- 1 cup plain yogurt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tablespoons all-purpose flour (for coating blueberries)
Step-by-Step Instructions
1. Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. Mix Wet Ingredients
In a large bowl, whisk yogurt, sugar, eggs, oil, and vanilla extract until smooth.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
5. Prepare Blueberries
In a small bowl, toss blueberries with 2 tablespoons flour. This helps prevent them from sinking to the bottom.
6. Fold in Blueberries
Gently fold the blueberries into the batter.
7. Bake
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
8. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- Enjoy a slice plain or spread with butter or cream cheese.
- Serve alongside a cup of tea or coffee for a perfect morning treat.
- Toast slices lightly and drizzle with honey for extra sweetness.
Tips for Customization
- Add Nuts: Mix in ½ cup chopped walnuts or pecans for crunch.
- Glaze It: Drizzle a simple lemon glaze made from powdered sugar and lemon juice on top.
- Use Different Berries: Substitute blueberries with raspberries, blackberries, or mixed berries.
- Make it Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Nutritional Information (Per Slice)
- Calories: ~220
- Carbs: 30g
- Fat: 9g
- Protein: 3g
- Sugar: 18g
- Fiber: 2g
- Vitamin C: 15% DV
(Nutrition may vary depending on ingredients and portion sizes.)
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just toss them in flour and add them directly to the batter without thawing.
How do I store leftover bread?
Wrap tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days.
Can I freeze Lemon Blueberry Bread?
Definitely! Wrap well in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Can I make muffins instead of bread?
Yes! Divide the batter into a muffin tin and bake for 20-25 minutes.
What if I don’t have yogurt?
You can substitute with sour cream or buttermilk.
Final Thoughts
Lemon Blueberry Bread is a bright, flavorful, and easy-to-make treat that’s perfect any time of year. The fresh lemon zest and juicy blueberries make it a refreshing change from ordinary quick breads. I hope you give this recipe a try and enjoy every delicious slice!
