Lemon Blueberry Bread
This moist and flavorful Lemon Blueberry Bread combines fresh blueberries with zesty lemon for a delightful treat perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
- 1 cup lemon glaze (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x4 or 9x5-inch loaf pan with olive oil.
- In a medium bowl, whisk together the flour, baking powder, and sea salt.
- In a large bowl, mix the cane sugar and lemon zest, rubbing the zest into the sugar to release its oils.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture and whisk until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the blueberries gently until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle with lemon glaze if desired before serving.
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Notes
Enjoy warm or at room temperature, perfect for breakfast or as a snack!