Lemon Blueberry Bread
This Lemon Blueberry Bread is a delightful combination of tangy lemon and sweet blueberries, creating a moist and flavorful loaf perfect for breakfast or as a snack. The addition of a lemon glaze enhances its citrusy flavor, making it a refreshing treat any time of the day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- 2 tsp baking powder
- 1 ½ cups fresh or frozen blueberries
- 3 large eggs
- 1 ½ cups plus 1 tbsp all-purpose flour
- ½ tsp vanilla extract
- ½ tsp salt
- ½ cup vegetable oil
- 2 tsp lemon zest
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease the sides and bottom of a loaf pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, whisk together the eggs, granulated sugar, yogurt (or sour cream), vegetable oil, and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan over low heat, combine lemon juice and confectioner’s sugar. Stir until the sugar is dissolved and simmer for 3 minutes.
- Poke holes all over the cooled loaf with a toothpick. Brush the lemon syrup over the top and sides of the bread. Let the glaze harden for about 15 minutes before serving.
Nutrition
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg