Easy and Moist Lemon Blueberry Bread
This easy and moist lemon blueberry bread is bursting with fresh lemon zest and juicy blueberries in every bite. Perfectly fluffy and flavorful, it's an effortless quick bread you’ll want to bake again and again for breakfast, snack time, or gifting.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- 9x5-inch loaf pan
- Measuring cups and spoons
- Toothpick or cake tester
- Cooling rack
- Parchment paper (optional)
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark, packed
- 1/2 cup plain Greek yogurt or sour cream room temperature
- 1/2 cup vegetable oil or melted butter
- 2 large eggs room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest from 1 to 2 lemons
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour for coating blueberries
Instructions
- Bring all ingredients to room temperature before starting.
- Preheat your oven and grease or line your loaf pan with parchment paper.
- In a large mixing bowl, combine the dry ingredients and whisk to blend.
- In a separate bowl, mix wet ingredients until smooth and well incorporated.
- Gently fold wet mixture into the dry ingredients until just combined.
- Toss fresh or frozen blueberries with a bit of flour and fold them into the batter evenly.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake at the specified temperature for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 to 15 minutes before transferring to a wire rack.
- Optionally drizzle with lemon glaze once completely cooled.
Notes
For best results, use fresh lemon zest rather than bottled juice.
Tossing blueberries in flour prevents sinking.
Do not overmix the batter to keep it fluffy.