Ingredients
Flour. I used cake flour but all purpose flour works just as well. Baking powder. Salt. Plain yogurt. I usually use Greek yogurt but any plain yogurt can be substituted. Eggs. Oil. Canola oil, avocado oil, vegetable oil, or even olive oil can be used. Oil keeps the loaf moist but melted butter can be used if you prefer the flavor. Sugar. Granulated sugar or caster sugar. Vanilla extract. Fresh lemons. Both the lemon zest and fresh lemon juice will be used. Blueberries. I used fresh blueberries but frozen blueberries can be substituted. Other berries like blackberries, raspberries and strawberries can also be used. Icing sugar/powdered sugar. The glaze is optional but adds great flavor and makes the finished loaf look beautiful.
How to make lemon blueberry bread
In a large mixing bowl, whisk together the dry ingredients. Pour in the oil, yogurt, eggs, lemon zest and vanilla extract then stir together until the batter is smooth. Toss the blueberries in a tablespoon of flour then fold into the batter. Line a loaf pan (9x5in or 13x23cm) with parchment paper then scrape in the batter. Smooth the top then sprinkle with a little brown sugar/granulated sugar (optional). Place the pan in a preheated oven and allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean. Remove from the oven and allow to cool completely on a wire rack. To make the blueberry glaze, blend blueberries, icing sugar and a few tablespoons lemon juice in a food processor or with an immersion/stick blender. Drizzle the glaze over the bread then slice and serve.
Can I make this in advance?
Yes, the quick bread can be made and kept in an airtight container or wrapped in foil at room temperature for up to 4 days. I wouldn’t recommend freezing this loaf as the blueberries might become very watery once thawed. Slices can be stored in an airtight container in the refrigerator for up to a week.
Blueberry recipes
