Delicious Lemon Blueberry Bread Recipe

Ingredients

For the Bread:

• 1 ½ cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened (room temperature)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 2 tablespoons lemon zest (from 2 medium lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup plain Greek yogurt (or sour cream, adds moisture)
• 1 cup fresh blueberries (if using frozen, do not thaw)
• 1 tablespoon all-purpose flour (to coat blueberries, prevents sinking)

For the Lemon Glaze (Optional but Highly Recommended):

• ½ cup powdered sugar
• 2–3 teaspoons fresh lemon juice (adjust for consistency)

Instructions

Step 1: Prepare the Oven & Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together:
   • Flour, baking powder, baking soda, and salt.
2. Set aside.

Step 3: Make the Wet Mixture

1. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
2. Add eggs, one at a time, mixing well after each.
3. Mix in lemon zest, lemon juice, and vanilla extract.
   • (The zest gives maximum lemon flavor!)

Step 4: Combine Wet & Dry

1. Add half of the dry mixture into the wet mixture.
2. Mix in Greek yogurt.
3. Add the remaining dry mixture and stir until just combined (do not overmix).

Step 5: Add Blueberries

1. Toss blueberries in 1 tablespoon flour (prevents sinking to the bottom).
2. Gently fold into the batter with a spatula.

Step 6: Bake

1. Pour batter into prepared loaf pan.
2. Smooth the top with a spatula.
3. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
4. If the top is browning too quickly, cover loosely with foil in the last 10 minutes.

Step 7: Lemon Glaze

1. While bread cools, whisk together powdered sugar and lemon juice until smooth.
2. Once the bread is completely cooled, drizzle glaze on top.

Serving Suggestions

• Serve slices warm with butter or cream cheese.
• Great with tea, coffee, or lemonade.
• Can be stored in an airtight container at room temperature for 2–3 days, or refrigerated for up to 1 week.

✨ Result: A soft, moist loaf bursting with fresh blueberries, balanced with a bright lemony sweetness and a refreshing citrus glaze.

Would you like me to also share a variation with a crumble topping (like a streusel-style blueberry lemon bread)?