This Lemon Blueberry Loaf recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite! Serve for breakfast, snack, or dessert!
This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea. I love the bright flavors of blueberry and lemon, and they work together so beautifully in this simple loaf.
This lemon blueberry bread recipe comes together quite quickly and would beautiful for a special brunch, tea party or shower. In fact, I made this recipe with a very special occasion in mind
Ingredients
- 1 ½ cups plus 1 tbsp all purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp salt
- ½ tsp vanilla
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
Lemon Glaze/Syrup
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
How To Make Lemon Blueberry Loaf
- Preheat the oven to 350*
- Grease the sides and bottom of a loaf pan
- Sift together all dry ingredients for the bread
- In a large bowl, mix together all the moist ingredients
- Slowly add in the dry ingredients
- In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
- Pour the batter into the prepared pan
- Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
- Remove from the oven and let cool for 10 minutes
- Remove loaf from pan and allow to cool on a cooling rack
- In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
- Using a toothpick, poke holes all over the loaf, top and sides
- Use a pastry brush to brush the lemon syrup on the top and the sides.
- Let harden for 15 minutes before serving
