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Lemon Blueberry Bread

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Lemon Blueberry Bread is a moist and flavorful quick bread made with fresh lemon juice, zest, and juicy blueberries. It’s topped with a sweet glaze for a delicious balance of tart and sweet, perfect for breakfast, snacking, or dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1/3 cup vegetable oil or melted butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour (for coating blueberries)
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tbsp lemon juice or milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, mix sugar, eggs, yogurt, oil, lemon juice, lemon zest, and vanilla until smooth.
  4. Combine wet and dry ingredients, mixing just until blended.
  5. Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Once cooled, drizzle with a glaze made from powdered sugar and lemon juice or milk.

Notes

  • Swap blueberries with raspberries or chopped strawberries for variation.
  • Use half whole wheat flour for a healthier version.
  • Reduce sugar slightly for a less sweet loaf.
  • Store wrapped tightly to keep it moist and fresh.
  • Wrap individual slices and freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/lemon-blueberry-bread/