Lemon blueberry bread

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Lemon blueberry bread

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Lemon blueberry bread

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The best Lemon blueberry bread is made from Greek yogurt, fresh or frozen blueberries and plain glaze. This simple recipe is moist, tasty and can be enjoyed all year round!

Are you looking for more bread recipes? Try my cranberry orange bread or lemon zucchini bread!

What I like about this bread:

  • Delicious flavor combination: This recipe was born out of my love for lemon and blueberry (don’t miss my lemon blueberry pancakes if you’re a fan too!). These two flavors really shine in this loaf.
  • Perfectly moist: The glaze is easy to whip up, but it is completely optional. This bread is moist and delicious when served normally.
  • Enjoy all year round: You can use fresh or frozen blueberries and enjoy this bread at any time of the year!

How to make lemon blueberry bread:

  1. Mix the solids. Whisk the flour, baking powder and salt in a medium bowl.
  2. Mix the wet ingredients. Whisk yogurt, sugar, eggs, lemon zest, vanilla and oil in a large bowl. Stir the dry ingredients slowly until wet.
  3. Add blueberries. In a separate bowl, mix the blueberries (fresh or frozen) with 1 tablespoon of flour and then mix them carefully into the dough. (After pouring into the pan, I always save some loaf to paste on).
  4. Bake. Pour the dough into a pan and bake for 55 minutes to 1 hour, or until the toothpick inserted in the middle is clean.

Freezing instructions:

Allow the bread to cool completely, then wrap it in cling film and place in a freezer in a safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature overnight.

Recipe variations:

  • Lemon blueberry muffins: Make a recipe as described below and pour the dough into muffin cups; filling about 2/3. Bake at 350F for about 20-25 minutes.
  • Tree: You can exchange blueberries for raspberries, blackberries or diced strawberries.

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Recipe

For glaze (optional):

  • Preheat oven to 350 degrees F. Grease the bottom and sides of the 9 × 5-inch bread pan well.

  • Whisk the flour, baking powder and salt in a medium bowl. Whisk yogurt, sugar, eggs, lemon zest, vanilla and oil in a large bowl.

  • Stir the dry ingredients slowly until wet. In a separate bowl, mix the blueberries with 1 tablespoon of flour and then mix them gently into the dough. (After pouring into the pan, I always save some loaf to paste on).

  • Pour the dough into a pan and bake for 55 minutes – 1 hour or until the toothpick inserted in the middle is clean.

  • Remove from the oven and allow to cool in the pan for 10 minutes. Place on the rack to cool completely.

High height: add 2 tablespoons add flour.
Freezing instructions: Allow the bread to cool completely, then wrap it in cling film and place in a freezer in a safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature overnight.Lemon blueberry muffins: Make a recipe as described below and pour the dough into muffin tins; filling about 2/3. Bake at 350F for about 20-25 minutes.Tree: You can exchange blueberries for raspberries, blackberries or diced strawberries.

Calories: 349kcalCarbohydrates: 48gLightning: 5gFat: 15gSaturated fats: 11gCholesterol: 63mgSodium: 182mgPotassium: 137mgSugar: 41gVitamin A: 105IUVitamin C: 2.5mgCalcium: 86mgIron: 0.7mg

Did you make this recipe?

Mark @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Recipe for custom sweet peas from the kitchen

Have you tried this recipe ?!

Rate and comment below! I would love to hear your experiences.

I originally shared this recipe in 2018. Updated May 2019 and June 2021.

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