Description
Craving a bright, refreshing dessert that’s perfect for breakfast, brunch, or a sweet snack? This Lemon Blueberry Bread is your new favorite! Bursting with juicy blueberries and a zesty lemon kick, this moist, tender loaf is both delicious and easy to make.
Ingredients
Here’s what you need to make this Lemon Blueberry Bread. Each ingredient adds to the moist, tangy, and fruity magic.
- All-Purpose Flour (1 1/2 cups, spooned and leveled): Forms the tender base of the loaf.
- Baking Powder (2 teaspoons): Helps the bread rise and stay light.
- Sea Salt (3/4 teaspoon): Balances the sweetness and enhances flavors.
- Cane Sugar (1/2 cup): Sweetens the bread without overpowering.
- Lemon Zest (1 tablespoon): Adds a bright, citrusy punch.
- Whole Milk Greek Yogurt (3/4 cup): Keeps the bread moist and adds a subtle tang.
- Extra-Virgin Olive Oil (1/2 cup, plus more for the pan): Provides richness and moisture.
- Large Eggs (2): Bind the batter and add structure.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
- Blueberries (1 1/2 cups, fresh or frozen): Bring juicy, sweet-tart bursts.
- Lemon Glaze (optional, for serving): Adds a sweet-tart finish (recipe not provided, but typically lemon juice and powdered sugar).
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cane Sugar: Swap with granulated sugar, coconut sugar, or maple syrup (reduce to 1/3 cup for syrup).
- Greek Yogurt: Use plain yogurt, sour cream, or a dairy-free yogurt for a vegan option.
- Olive Oil: Substitute with melted butter, coconut oil, or vegetable oil.
- Blueberries: Replace with raspberries, blackberries, or chopped strawberries.
- Eggs: Use 1/2 cup mashed banana or applesauce for an egg-free version (may alter texture slightly).
- Add-Ins: Fold in 1/4 cup chopped nuts (like almonds) or white chocolate chips for extra texture.
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease an 8×4-inch or 9×5-inch loaf pan with olive oil or cooking spray.
Tip: Line the pan with parchment paper for easy removal, leaving overhang on the sides.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon sea salt.
Tip: Spoon and level the flour to avoid packing too much, which can make the bread dense.
Step 3: Prepare the Wet Ingredients
- In a large bowl, combine 1/2 cup cane sugar and 1 tablespoon lemon zest. Rub the zest into the sugar with your fingers until fragrant to release its oils.
- Add 3/4 cup whole milk Greek yogurt, 1/2 cup extra-virgin olive oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
Tip: Rubbing the zest into the sugar enhances the lemon flavor throughout the bread.
Step 4: Combine and Add Blueberries
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick.
- Gently fold in 1 1/2 cups fresh or frozen blueberries, being careful not to overmix.
Tip: If using frozen blueberries, don’t thaw them to prevent the batter from turning purple.
Step 5: Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before removing.
Tip: Check at 40 minutes—if the top browns too quickly, tent with foil for the remaining time.
Step 6: Serve
- Use the parchment overhang (if used) to lift the bread from the pan.
- If desired, drizzle with lemon glaze (mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice).
- Slice and serve at room temperature or slightly warm.
Tip: Let the bread cool fully to prevent crumbling when slicing.