Lemon Blueberry Bread
This moist lemon blueberry bread is made with Greek yogurt and olive oil for a tender crumb that stays fresh for days. Perfect balance of tangy citrus and sweet berries makes it ideal for breakfast or dessert.
Ingredients
- 1½ cups all-purpose flour spoon and level for accuracy
- 2 teaspoons baking powder ensures proper rise
- ¾ teaspoon sea salt enhances all flavors
- ½ cup cane sugar creates tender crumb
- 1 tablespoon fresh lemon zest from about 2 lemons
- ¾ cup whole milk Greek yogurt room temperature preferred
- ½ cup extra-virgin olive oil plus extra for greasing pan
- 2 large eggs room temperature works best
- 1 teaspoon vanilla extract pure extract recommended
- 1½ cups blueberries fresh or frozen, no thawing needed
Optional Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice adjust for desired consistency
Instructions
- Preheat your oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with olive oil on bottom and sides.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the sugar and lemon zest. Use your fingers to massage the zest into the sugar for about 30 seconds, releasing the aromatic oils.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the lemon sugar. Whisk until smooth and well combined.
- Pour the dry ingredients into the wet mixture. Stir gently with a spatula just until the flour disappears. Don't overmix – small lumps are fine.
- Fold in the blueberries gently using broad, sweeping motions. If using frozen berries, add them directly from the freezer without thawing.
- Transfer the batter to the prepared loaf pan and spread evenly, paying attention to corners. Smooth the top gently.
- Bake on the center rack for 40-50 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown.
- Let the bread cool completely in the pan for about 1 hour at room temperature. Once cool, run a knife around the edges and flip to release.
- For the optional glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf and let set for 15-20 minutes before slicing.
Notes
Store at room temperature in an airtight container for up to 3 days. For longer storage, slice and freeze individually wrapped pieces for up to 3 months. The bread can be made with raspberries, blackberries, or strawberries instead of blueberries – just keep the total berry amount at 1½ cups. Don't refrigerate as it will dry out the bread faster.