Lemon Blueberry Bread
Craving something sweet and tangy? Try this delightful Lemon Blueberry Bread that’s moist, fluffy, and bursting with flavor. Perfect for breakfast or a light snack, it's loaded with fresh blueberries and a hint of citrus. You won’t be able to resist making it tonight!
Equipment
- Loaf Pan
Ingredients
- 1½ cups Flour
- 2 teaspoons Baking Powder
- ¾ teaspoon Sea Salt
- ½ cup Cane Sugar
- 1 tablespoon Lemon Zest
- ¾ cup Whole Milk Greek Yogurt
- ½ cup Extra-Virgin Olive Oil plus more for the pan
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1½ cups Blueberries fresh or frozen
- Lemon Glaze optional, for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x4 or 9x5-inch loaf pan with a bit of extra-virgin olive oil. This ensures a beautifully golden crust that won’t stick.
- In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures that your leavening agent is evenly distributed, helping your bread to rise uniformly.
- In a large bowl, combine the cane sugar and lemon zest. Using your fingers, work the zest into the sugar until well combined. This technique releases the fragrant oils from the zest, enhancing the lemon flavor in your bread.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture, and whisk it all together until it’s well combined and smooth. The mixture should be creamy and slightly thick.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; you want to keep that lovely, fluffy texture.
- Carefully fold in the blueberries with a spatula. Make sure they are evenly distributed throughout the batter, but try to be gentle to avoid breaking them apart.
- Pour the batter into the prepared loaf pan and use a spatula to smooth the top, making it nice and even. This helps it bake uniformly and look beautiful when it’s done.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted comes out clean. The top should be golden brown and spring back slightly when touched.
- Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step prevents the bottom from becoming soggy.
- If desired, drizzle with lemon glaze before slicing and serving. This final touch adds that extra burst of citrusy goodness.
Notes
- Tip 1: Ensure your baking powder is fresh for optimal rising. Old baking powder can lead to dense bread.
- Tip 2: Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs for perfect doneness.
- Tip 3: Allow the bread to cool completely before slicing. This prevents it from crumbling and ensures clean slices.
- Tip 4: Try adding a splash of lemon juice to the glaze for an extra zing.
- Tip 5: For an indulgent treat, spread a little butter on a warm slice. It takes the flavor to a whole new level.