Description
This Lemon Blueberry Bread is a moist and flavorful loaf bursting with fresh blueberries and bright lemon zest. Perfect for breakfast or a snack, it can be enjoyed plain or topped with a tangy lemon glaze for an extra sweet touch. The combination of Greek yogurt and olive oil creates a tender crumb with a delightful citrus kick.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest
Wet Ingredients
- 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
Optional
- Lemon glaze, for serving
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Grease an 8x4 or 9x5-inch loaf pan with olive oil to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly mixed.
- Infuse sugar with lemon zest: In a large bowl, place the cane sugar and lemon zest together. Use your fingers to rub the zest into the sugar until fragrant and well combined, releasing the lemon oils.
- Mix wet ingredients: To the sugar and lemon zest mixture, add the Greek yogurt, extra-virgin olive oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix to keep the bread tender.
- Fold in blueberries: Carefully fold in the blueberries (fresh or frozen) to distribute them evenly throughout the batter without breaking them.
- Fill pan and bake: Pour the thick batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and allow it to cool completely in the pan. Once cooled, optionally drizzle with lemon glaze before slicing and serving for an added burst of sweetness.
Notes
- For best results, use fresh lemon zest and fresh or frozen blueberries.
- If using frozen blueberries, do not thaw before folding into batter to prevent color bleeding.
- You can substitute plain yogurt if Greek yogurt is unavailable, but the texture may be slightly different.
- The bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute yogurt with a plant-based alternative and ensure all other ingredients comply.