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Lemon Blueberry Bread

Lemon Blueberry Bread

Evelyn
Moist and tender quick bread loaded with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or afternoon snacks.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 245 kcal

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick for testing

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 2 large eggs room temperature
  • 0.5 cup plain Greek yogurt
  • 0.33 cup melted butter cooled slightly
  • 0.25 cup vegetable oil or avocado oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest about 1 large lemon
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries tossed in 1 tablespoon flour
  • 1 tablespoon turbinado sugar optional, for sprinkling

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together granulated sugar, brown sugar, eggs, Greek yogurt, melted butter, oil, lemon juice, lemon zest, and vanilla until smooth and well combined.
  • Pour wet ingredients into dry ingredients and stir with a spatula just until no flour streaks remain. Do not overmix; a few small lumps are fine.
  • Toss blueberries with 1 tablespoon flour in a small bowl, then gently fold into batter until evenly distributed.
  • Pour batter into prepared loaf pan and smooth the top. Sprinkle with turbinado sugar if desired.
  • Bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  • Cool in pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

  • For best results, use room temperature ingredients for even mixing.
  • Frozen blueberries can be substituted; do not thaw before using.
  • Store wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze individual slices wrapped in plastic for up to 3 months.
Keyword Lemon Blueberry Bread