Lemon Blueberry Bread

Written By Erika Westhoff

A simple recipe we love sharing with our community.

This lemon blueberry load is soft, bright, and full of fresh flavors. It’s simple to make, beautiful to serve, and one of those recipes you’ll come back again and again.

We loved it so much, we had to share it with you.

Prep 15 min | Cook 45 Min | Serves 8 Slices

Ingredients:

  • 1½ cups all purpose flour, spooned and leveled

  • 2 teaspoons baking powder

  • ¾ teaspoons sea salt

  • ½ cup sugar cane

  • 1 tablespoon lemon zest

  • ¾ cup whole milk greek yogurt

  • ½ cup extra-virgin olive oil

  • 2 large egg

  • 1 teaspoon vanilla extract

  • 1 ½ cups blueberries, fresh or frozen

  • lemon glaze, optional for serving

Instructions:

  1. Preheat oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.

  2. In a medium bowl, whisk together flour, baking powder, and salt.

  3. In a large bowl, combine cane sugar and lemon zest, rubbing together with your fingers to release the oils. Add yogurt, olive oil, eggs, and vanilla, and whisk until smooth.

  4. Add dry ingredients to wet ingredients and stir until just combined. Fold in blueberries.

  5. Pour batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick comes out clean.

  6. Let cool completely before removing from the pan. Drizzle with lemon glaze if desired, then slice and serve.

Notes from Our Kitchen

  • Do not overmix the batter.

  • Let the loaf cool fully before glazing.

  • Frozen blueberries work too!

Recipe adapted from Love and Lemons

View the original recipe at https://www.loveandlemons.com/lemon-blueberry-bread/


Erika Westhoff