Lemon Blueberry Loaf

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This easy quick bread is bursting with zesty lemon flavor and juicy blueberries, perfect for breakfast, snack time, or dessert.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 250kcal

Equipment

Loaf Pan
Mixing Bowl
Whisk
Spatula
Saucepan

Ingredients

Dry Ingredients

1.5 cups all-purpose flour
2 teaspoons baking powder
0.5 teaspoon salt

Wet Ingredients

3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
0.5 cup vegetable oil
0.5 teaspoon vanilla extract
2 teaspoons lemon zest (from about 1 lemon)

Blueberries

1.5 cups fresh or frozen blueberries
2-3 tablespoons lemon juice (freshly squeezed)

Glaze

1 cup sifted confectioner’s sugar (for the glaze)
1 tablespoon flour (for tossing blueberries)

Instructions

Preheat your oven to 350°F (175°C). Grease the sides and bottom of a standard loaf pan with butter or nonstick spray.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the eggs, granulated sugar, yogurt (or sour cream), vegetable oil, vanilla extract, and the lemon zest until smooth and creamy.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—don’t overmix.
Place your blueberries in a separate small bowl. Toss them with 1 tablespoon of flour (this helps prevent the berries from sinking to the bottom).
Gently fold the floured blueberries into the batter, taking care not to burst them.
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden and springy.
Remove from the oven and let cool in the pan for about 10 minutes. Then, carefully transfer the loaf onto a wire rack to cool completely.
While the loaf cools, make the lemon glaze: In a small saucepan over low heat, mix the confectioner’s sugar with 2–3 tablespoons of lemon juice. Stir continuously until the sugar dissolves and forms a syrupy glaze (about 3 minutes).
Use a toothpick to poke holes all over the top and sides of the loaf. Using a pastry brush, brush the warm lemon syrup generously over the entire loaf.
Let the glaze harden for at least 15 minutes before slicing and serving.

Notes

For best results, do not thaw frozen blueberries before adding them to the batter. You can substitute Greek yogurt for sour cream for a richer flavor.

Nutrition