Description
This Lemon Blueberry Bread is a moist, flavorful quick bread bursting with fresh blueberries and zesty lemon. Made with Greek yogurt for tenderness and a hint of lemon extract for extra brightness, this loaf is perfect for breakfast, brunch, or a sweet snack. The crumb is tender but sturdy, with a sugary topping for a delightful texture contrast and an optional tangy lemon glaze to drizzle on top. This homemade bread balances sweet and tart beautifully, capturing the essence of summer fruit in every slice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons all-purpose flour (for blueberries)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon granulated sugar (for topping)
Wet Ingredients
- 1 large egg (at room temperature)
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil (or canola oil)
- 1/3 cup Greek yogurt (full-fat honey-vanilla or full-fat sour cream, at room temperature)
- 3/4 cup whole milk (at room temperature)
- 2 large lemons (zested and juiced)
- 2 tablespoons lemon extract
Fruit
- 1-1/4 cups fresh blueberries (divided; or use frozen, thawed and drained)
Optional Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Pinch of salt
Others
- Cooking spray (for greasing pan)
Instructions
- Prep: Remove all wet ingredients from the refrigerator 45 minutes to 1 hour before starting to bring them to room temperature. This helps them mix smoothly and improves the bread’s rise and texture. Grease and lightly flour a 9 x 5-inch loaf pan. Preheat the oven to 350°F (175°C).
- Mix Wet Ingredients: In a large bowl, whisk together the egg, granulated sugar, vegetable oil, Greek yogurt, whole milk, lemon zest, lemon juice, and lemon extract until the mixture is completely smooth.
- Mix Dry Ingredients: In a separate large bowl, whisk together 2 cups all-purpose flour, baking soda, and salt until well combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk just until the batter is smooth and combined. Avoid overmixing to prevent a dense texture; do not use an electric mixer.
- Prepare Blueberries: Wash and thoroughly dry the blueberries. Toss 1 cup of blueberries in a small bowl with 2 teaspoons of flour to coat them lightly. This helps prevent the berries from sinking to the bottom of the bread. Gently fold these floured blueberries into the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the surface. Press the remaining 1/4 cup blueberries gently on top of the batter. Mix the 2 tablespoons brown sugar and 1 tablespoon granulated sugar, then evenly sprinkle this mixture over the top of the loaf. Do not press down on the sugar topping.
- Bake: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Avoid overbaking to keep the bread moist.
- Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then invert the loaf onto a wire cooling rack and allow it to cool for an additional hour before slicing. Proper cooling ensures the bread finishes baking and firms up correctly.
- Optional Glaze: In a small bowl, whisk together powdered sugar, a tiny pinch of salt, and lemon juice gradually until you achieve a smooth glaze consistency. Transfer the glaze to a plastic bag, snip off the tip, and pipe it over the completely cooled bread for an extra burst of lemon flavor and sweetness.
Notes
- Room temperature ingredients promote better texture and even baking.
- If using frozen blueberries, thaw completely and drain excess moisture before adding to batter.
- The lemon extract intensifies flavor but can be adjusted or omitted according to taste.
- Be careful not to overmix the batter to avoid tough bread.
- Do not skip the cooling steps; the bread continues to set after baking.
- The glaze is optional but adds a lovely tangy sweet finish.
