Lemony Blueberry Bread

When is the last time you made a sweet bread? If it’s been a while and you want to make more, why not try this easy lemon and blueberry bread? It’s sweet, tangy, fruity, and really moist.

You’re going to love how simple it is to make as well as how flavorful it is. A hint of vanilla goes beautifully in this blueberry bread.

You can use fresh or thawed blueberries to make it and those, along with fresh lemon zest adds a delicious fruity taste to the loaf. If you’re thawing them, make sure they’re fully thawed and drained because excess moisture getting into the bread will make it soggy.

There is one ingredient in the bread you might not expect to find and that is yogurt. Not only does this add a great tang to the flavor but it also keeps the bread nice and moist.

Why You’ll Love the Recipe:

This clever recipe for fruit loaf is easy to make and you’ll love how the yogurt keeps it moist. The lemon glaze finishes it off perfectly as well.

How to Serve It:

A slice of this goes very nicely with any kind of drink for brunch or dessert. You don’t need to butter it because it’s so moist already.

Ingredients:

• Plain yogurt
• White sugar
• All-purpose flour
• Vanilla extract
• Baking powder
• Canola or vegetable oil
• Eggs
• Salt
• Lemon zest
• Blueberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 3 tablespoons lemon juice

How to make Lemon Blueberry Bread:

Preheat the oven to 350°F and grease the inside of a loaf pan.

Sift 1½ cups of flour with the other dry ingredients into one bowl and mix the moist ones in another.

Gradually add the dry ingredients to the wet ones.

Toss the blueberries in the rest of the flour and stir those into the batter.

Pour the batter into the greased loaf pan and bake.

Check for doneness after 55 minutes.

If a toothpick inserted into the middle comes out clean, it’s done.

It might need another 5-10 minutes.

Let the bread cool in the pan for 10 minutes then let it cool completely on a wire rack.

Mix the powdered sugar with 2 tablespoons of the lemon juice in a pan and let it dissolve.

Add more lemon juice if needed.

Simmer the mixture for 3 minutes.

Poke holes all over the cake using a fork or chopstick, then brush the glaze over it, allowing it to sink into the holes.

Let it rest for 15 minutes, then slice and serve.

You’re going to love this moist, delicious fruit cake. The lemon, vanilla and blueberry flavors are evident in every bite and this is a versatile loaf which is just as good for brunch or dessert as it is for a snack.

Can You Make It Ahead?

Yes, you can make it in advance.

Storage Instructions:

Keep it in an airtight container in the refrigerator and eat within 4 days.

Variations and Substitutions:

You can use fresh or thawed blueberries here, and swap the yogurt for sour cream if you like.