Lemon Blueberry Bread

Moist, zesty, and bursting with juicy blueberries—this Lemon Blueberry Bread is the ultimate treat that brings a refreshing twist to classic sweet bread.

Whether you’re enjoying it with a cup of tea or serving it as a light dessert, this quick bread delivers a bright lemon flavor with bursts of blueberry in every slice. It’s soft, lightly sweet, and topped with a tangy lemon glaze that makes each bite unforgettable.

---

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup plain yogurt or sour cream
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Lemon Glaze:

• ½ cup powdered sugar
• 1–2 tbsp lemon juice

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
4. Mix in yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract.
5. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Gently fold in the floured blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
10. Drizzle with lemon glaze once fully cooled.

---

Tips for the Best Bread

• Use room temperature ingredients for better blending.
• Don’t skip the glaze—it enhances the lemony flavor beautifully.
• If using frozen blueberries, do not thaw before adding to the batter.