Lemon Blueberry Bread

5 from 4 votes

This Lemon Blueberry Bread bakes up tall and tender every time. It stays soft and moist, has a crisp sugary top, and is finished with an easy lemon glaze.

Prep Time20

Cook Time1

Cooling Time1 15

Total Time2 35

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: blueberry lemon bread, lemon blueberry bread, lemon blueberry bread recipe

Servings: slices (1 loaf)

Author: Chelsea Lords

Cost: $8.96

Equipment

9 x 5-inch bread pan see note 1
Cooling rack

Ingredients

Cooking spray

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

1 large egg at room temp
3/4 cup granulated sugar
1/3 cup vegetable oil or canola oil
1/3 cup Greek yogurt I love full-fat honey-vanilla; or use full-fat sour cream; at room temp
3/4 cup whole milk at room temp
2 tablespoons lemon zest see note 2
2 tablespoons lemon extract see note 3
1-1/4 cups fresh blueberries divided (or use frozen; see note 4)
2 teaspoons all-purpose flour

Topping

2 tablespoons brown sugar
1 tablespoon granulated sugar
Glaze optional: 1/2 cup powdered sugar + 1 tablespoon lemon juice

US - Metric

Instructions

Bring all wet ingredients to room temperature so they mix smoothly and help the bread rise with a better texture. Remove them from the fridge 45 minutes to 1 hour before starting. Grease and lightly flour a 9 x 5-inch loaf pan, then preheat the oven to 350°F.
Add all the wet ingredients to a large bowl. Briskly whisk together until completely smooth.
Add all dry ingredients to a large bowl and whisk to combine. Make a well in the center, pour in the wet ingredients, and whisk just until smooth. (Do not use an electric mixer. Don't overmix.)
Wash and completely dry the blueberries. Add 1 cup blueberries to a small bowl and toss with 2 teaspoons flour until nicely coated (keeps berries from sinking to bottom). Add to the batter and gently stir to stir through.
Pour and smooth batter into prepared pan. Gently press remaining 1/4 cup blueberries into the top of the bread. Mix 2 tablespoons brown sugar plus 1 tablespoon granulated sugar and sprinkle on top of the loaf (just sprinkle evenly on top; don’t press down). Bake for 60–75 minutes or until a toothpick when inserted into the center comes out clean or with moist crumbs. Don't over-bake or bread will be dry.
Remove from oven and let cool in pan for 15 minutes before inverting onto a wire cooling rack. Let cool a further 1 hour before slicing. Don’t rush the cooling; the bread is still “baking”/solidifying.
In a small bowl, add powdered sugar. Add a tiny pinch of salt and slowly add in lemon juice while whisking until glaze consistency is formed. Transfer glaze to a plastic bag and cut off the tip. Pipe the glaze over the completely cooled bread.

Notes

Note 1: Be sure to use the correct size of pan so the recipe works properly. Here’s the loaf pan I use and love. Generously grease the bread pan with cooking spray (or rub on softened butter), then lightly dust with flour. Alternatively, line it with parchment paper and leave an overhang for easy removal.

Note 2: This recipe uses a generous amount of lemon zest (no lemon juice in the bread). Zest only the yellow part of the lemon and avoid the bitter white pith.

Note 3: Yes TABLEspoons. Use lemon extract, not lemon juice, for strong lemon flavor without affecting texture. Use a pure extract.

Note 4: If using frozen blueberries, choose frozen wild blueberries. To prevent gray batter, do not stir them into the batter. Toss with flour, then add 1/3 of the batter to the pan, scatter blueberries on top, repeat once more, then finish with the remaining batter and gently press remaining berries just under the surface.

Storage: Best enjoyed within 1 to 3 days. Store tightly wrapped in an airtight container. It can last up to 1 week, but texture is best early on.

Nutrition