A super moist blueberry lemon bread recipe that is easy to make and topped with a delicious lemon glaze!
I have two extremes when it comes to sweeter recipes. It must either be insanely rich, decadent, and full of chocolate or it must be full of lemon flavor. Talk about complete opposites, right? It can make for some tough decisions when I’m trying to decide between the two.
I’m guessing you figured out which one won last time.
There’s something simply amazing about combining berries and lemon, particularly blueberries and lemon. I whipped up a few batches of this bread and gave some to my mother and mother-in-law, they both loved it. I guarantee you will too!
This bread is so incredibly easy to make too. Just combined all of the ingredients together, pour it in a loaf pan, and bake it! I love how each bite of this bread is bursting with fresh blueberries. The lemon glaze for this recipe is simple to make as well, with just two ingredients. The glaze is optional, but highly recommended, as it increase the lemon flavor in the bread.
You can substitute the plain greek yogurt in this recipe for sour cream, both work well in this recipe! The yogurt helps to add more moisture to the bread.
This bread is like eating a slice of summer. A blueberry lemony slice of summer!
- 2 cups all-purpose flour + 1 tablespoon, divided
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup. oil (coconut, vegetable, or canola)
- 2 tsp. vanilla extract
- 2 eggs
- 1 cup granulated sugar
- 1 cup plain greek yogurt (or sour cream)
- Zest & juice of 1 lemon
- 1 cup blueberries
- Lemon Glaze
- ¾ cup confectioners sugar
- 1-2 tablespoons fresh lemon juice
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and set aside.
- In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
- In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
- Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
- Lightly fold the blueberries into the batter.
- Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*
- Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
- Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
- Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
*Store in an airtight container on the counter for up to five days. Bread will freeze well for up to two months.
Lightly adapted from Betty Crocker
Love lemons and blueberries? You might also love these Skinny Lemon Blueberry Cheesecake Bars!