Lemon Blueberry Bread
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
- 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
Directions
- 1
Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.
- 5
Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- 6
Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.
Lemon Blueberry Bread
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About this Recipe
Imagine biting into a slice of pure sunshine – bright, sweet, and comforting. This Lemon Blueberry Bread recipe brings that delightful experience right into your kitchen, perfect for a joyful morning or an afternoon pick-me-up. It's a remarkably easy bake that delivers on vibrant flavor.
What makes this quick bread truly stand out is the thoughtful combination of whole milk Greek yogurt and extra-virgin olive oil. This duo is your secret to an incredibly moist, tender crumb that stays fresh longer, while the olive oil subtly enhances the vibrant citrus and berry notes, avoiding a dry, crumbly texture often found in other recipes.
Prepare for a bake that offers a beautiful balance of flavors and textures. Each slice boasts a tender, almost cake-like crumb, studded generously with juicy blueberries that burst with every bite. The bright lemon zest permeates the bread, creating an aromatic and tangy counterpoint to the sweet berries. If you choose to add the optional lemon glaze, you'll get an extra layer of zesty sweetness that truly elevates the experience, feeling both comforting and refined.
This recipe is wonderfully adaptable. Feel free to use either fresh or frozen blueberries – just toss frozen berries directly into the batter without thawing. If you're out of whole milk Greek yogurt, a good quality plain yogurt can be used, though the texture might be slightly less rich. For a less pronounced olive oil flavor, you can swap half of it for a neutral oil like canola, or embrace its fruity undertones for a sophisticated twist. The optional lemon glaze adds a lovely finish, but the bread is equally delicious on its own.
Serve this delightful Lemon Blueberry Bread for a special breakfast, a relaxed brunch, or as a delightful snack alongside your favorite coffee or tea. It's a fantastic treat to share with friends or to brighten any day.