Lemon Blueberry Bread
This lemon blueberry bread is the perfect summer treat! The ingredients in this really come together to create a smooth texture and a zesty combination of flavors.
Ingredients
Lemon Blueberry Bread
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp poppy seeds
- 3/4 cup granulated sugar
- Zest of 2 lemons see note below
- 1/2 cup butter melted
- 2 eggs
- 3/4 cup plain Greek yogurt or sour cream
- 1/4 cup fresh lemon juice Can use the same lemons you got the zest from. See note below
- 1 tsp vanilla
- 1 cup fresh blueberries frozen works too, but please see note below
Lemon Glaze
- 1 cup powdered sugar
- 2-3 Tbsp fresh lemon juice
Instructions
Make Lemon Blueberry Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Zest and juice lemons. You need the zest of just 2 lemons, but you might need 3 lemons to get enough juice, depending on the size of your lemons.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and slightly moist. This is kind of optional, but I think it adds a nice touch!
- Add the melted butter to the lemon sugar and whisk until well combined.
- Add the eggs, one at a time, whisking well after each addition.
- Stir in the Greek yogurt (or sour cream), lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
- Allow bread to cool completely before adding glaze. Carefully turn your bread out of the pan and set on a flat plate to add glaze. If you greased your pan well at the beginning, it should slide out easily. If it resists, you can gently run a butter knife around the edge of your loaf pan to coax it out.
Make Lemon Glaze
- In a small bowl, whisk together the powdered sugar and enough lemon juice to make a thick but pourable glaze. This is entirely based on your preferences, but usually 2 or 3 tablespoons is plenty.
- Once the bread is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Notes
**A note about how many lemons you'll need: I would guess you need 2-3 lemons total, but that depends on the size of your lemons. You definitely want the zest of 2 whole lemons to get that lemon-y flavor. In order to get 1/4 cup of lemon juice plus 2-3 tablespoons for glaze, you might need 3 lemons total. Maybe even 4, depending on the size of your lemons. If you don't have enough lemon juice for lemon glaze, you can always use vanilla extract and a bit of milk to make vanilla glaze!
**Frozen blueberries can work in place of fresh blueberries for this recipe. I would recommend you keep the blueberries frozen, but pat them very dry with a paper towel before putting them in your batter. Also, frozen blueberries tend to "bleed" their color and may make your batter a gray-ish tinge. It will all still taste the same; only the color will be affected.