You wouldn’t think that lemons and blueberries would make a successful pair, but this Lemon Blueberry Bread will change your mind. The tart brightness of the lemon pairs perfectly with the sweet, juicy blueberries, allowing both flavors to shine in this quick and easy bread.
Servings: 8
Ingredients:
FOR THE BREAD:
• 1-½ cups plus 1 tbsp all-purpose flour, divided
• 2 tsp baking powder
• ½ tsp salt
• 1 cup plain Greek yogurt or sour cream
• 1 cup granulated sugar
• ½ cup oil or softened butter
• 3 large eggs
• 1 tsp lemon zest
• ½ tsp vanilla extract
• 1 heaping cup blueberries, fresh or frozen
FOR THE GLAZE (Optional)
• 1 cup powdered sugar
• 3-4 tbsp fresh lemon juice
Directions:
• Preheat oven to 350º F.
• Grease bottom and sides of a 9X5 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 tablespoon of flour and then gently fold them into the mixed batter.
• Pour the batter into the pan and bake for 55-60 minutes 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.
• Whisk together the powdered sugar and lemon juice and drizzle over the top of the cooled loaf.
Notes
• 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 divide the batter in a standard muffin tin; filling cups about ⅔ full.
• Bake at 350º F for about 20-25 minutes.
• Fruit: You can swap out the blueberries for raspberries, blackberries, cranberries, or diced strawberries.
