Lemon Blueberry Bread (2024)

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For the Bread:

• ▢ 1-1/2 cups + 1 Tablespoons all-purpose flour , divided
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 cup plain Greek yogurt or sour cream
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup oil or softened butter
• ▢ 3 large eggs
• ▢ 1 teaspoon lemon zest (from 1 lemon)
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 heaping cup blueberries , fresh or frozen

For the Glaze (Optional):

• ▢ 1 cup powdered sugar
• ▢ 3-4 Tablespoons fresh lemon juice

• Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.

• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat sugar and oil (or softened butter) until well combined. Add yogurt, eggs, lemon zest and vanilla.

• Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).

• Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.

• Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Glaze:

• Whisk together the powdered sugar and lemon juice and drizzle over the top of the cooled loaf.

High Altitude: add 2 tablespoons extra flour.

Freezing Instructions: Allow bread to cool completely then wrap in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.

Lemon Blueberry Muffins: Make the recipe as stated below and pour the batter into muffin tins; filling about 2/3 full.Bake at 350F for about 20-25 minutes.

Fruit: You can swap out the blueberries for raspberries, blackberries, cranberries or diced strawberries.