Lemon Blueberry Bread
This Lemon Blueberry Bread is soft, moist, and bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, brunch, or an afternoon treat. The tender crumb and citrus glaze make it irresistibly delicious. Easy to make and freezer-friendly!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon flour for coating blueberries
- Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, yogurt, and vanilla extract.
- Gradually combine dry ingredients into wet ingredients until just mixed.
- Toss blueberries with 1 tablespoon flour and gently fold into batter.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix glaze ingredients and drizzle over cooled bread if desired.
Notes
- Coat blueberries in flour to prevent sinking.
- Do not overmix the batter to keep the bread soft and tender.
- Frozen blueberries can be used without thawing.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- This bread freezes well for up to 2 months.