Description
This easy lemon blueberry loaf is incredibly moist, bursting with juicy blueberries and bright lemon flavor. Perfect for breakfast, brunch, or dessert, it comes together quickly with simple ingredients and is topped with a sweet-tart lemon glaze.
Ingredients
- 2 cups (240g) all-purpose flour, plus 1 tsp for blueberries
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) plain Greek yogurt
- 1/3 cup (80ml) vegetable oil
- 2 large eggs, room temperature
- Zest from 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 2 tsp vanilla extract
- 1 cup (170g) fresh blueberries (or frozen, unthawed)
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp extra lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal. Wash and dry blueberries. Zest and juice lemons.
- In a medium bowl, whisk together flour, baking powder, and salt. Toss blueberries with 1 tsp flour in a small bowl.
- In a large bowl, whisk sugar, eggs, and oil until smooth and pale. Add Greek yogurt, lemon juice, vanilla extract, and lemon zest. Whisk until well blended.
- Add dry ingredients to wet mixture. Stir gently with a spatula until just combined; do not overmix.
- Fold in floured blueberries, reserving a small handful to sprinkle on top if desired.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved blueberries on top.
- Bake for 55–60 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil at 40 minutes if browning too quickly.
- Let loaf cool in pan for 10–15 minutes, then lift out and cool completely on a wire rack.
- For the glaze, whisk powdered sugar with 2–3 tbsp lemon juice until smooth and slightly runny. Drizzle over cooled loaf and let set for 15 minutes before slicing.
- Slice with a serrated knife and serve at room temperature or slightly warmed.
Notes
For best results, use room temperature eggs and yogurt. Toss blueberries in flour to prevent sinking. Check doneness with a toothpick in several spots. Let loaf cool completely before glazing and slicing. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free yogurt can be substituted.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry loaf, lemon bread, blueberry bread, breakfast loaf, easy quick bread, lemon glaze, brunch, dessert, moist loaf, summer baking