Description

This easy homemade lemon blueberry bread is bursting with bright citrus flavor and juicy berries, finished with a tangy lemon glaze. It’s a moist, tender loaf perfect for summer desserts, brunch, or a sweet snack any time.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
2 large eggs, room temperature
1/2 cup (120g) Greek yogurt (plain or vanilla)
2 lemons, zest and juice (zest for batter, juice divided for batter and glaze)
1 teaspoon (5ml) vanilla extract
1 cup (150g) fresh blueberries (or frozen, unthawed)
1 tablespoon (8g) all-purpose flour (for tossing blueberries)
1 cup (120g) powdered sugar (for glaze)
2–3 tablespoons (30-45ml) lemon juice (for glaze)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal.
In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
In another large bowl, beat 1/2 cup softened butter with 1 cup granulated sugar using a hand mixer on medium speed for 2-3 minutes, until light and fluffy.
Beat in 2 large eggs, one at a time, scraping down the bowl as needed. Stir in 1/2 cup Greek yogurt, zest of 2 lemons, juice from 1 lemon (about 2 tablespoons), and 1 teaspoon vanilla extract. The mixture may look curdled.
Add the dry mixture to the wet ingredients, mixing gently with a spatula until just combined. Do not overmix.
In a small bowl, toss 1 cup blueberries with 1 tablespoon flour. Gently fold the coated blueberries into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil around the 40-minute mark.
Let the bread cool in the pan for 10-15 minutes, then run a knife around the edges and lift out. Cool completely on a wire rack before glazing.
For the glaze: In a small bowl, whisk 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable. Adjust lemon juice to taste.
Drizzle the glaze over the cooled bread. Let set for 10 minutes before slicing. Serve and enjoy.

Notes

For best results, use room temperature ingredients. Toss blueberries in flour to prevent sinking. Only glaze after the bread is completely cool. This recipe is easily adapted to be gluten-free or dairy-free. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 210
Sugar: 17
Sodium: 150
Fat: 8
Saturated Fat: 5
Carbohydrates: 31
Fiber: 1
Protein: 4

Keywords: lemon blueberry bread, summer dessert, quick bread, lemon glaze, blueberry loaf, easy baking, brunch, picnic, homemade bread