Description
A moist and delicious blueberry bread infused with a zesty lemon glaze. This easy-to-make quick bread combines fresh or frozen blueberries with a tender crumb enhanced by Greek yogurt, finished with a sweet and tangy lemon glaze for a refreshing treat perfect for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup milk
Add-ins
- 1 ½ cups fresh or frozen blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender bread texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully integrated before adding the next to maintain a smooth batter.
- Add Yogurt and Vanilla: Mix in the plain Greek yogurt (or sour cream) and vanilla extract until the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients and milk alternately to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the bread tough.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, being careful not to overmix to preserve their shape and prevent color bleeding.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Make Lemon Glaze and Serve: Whisk together powdered sugar, lemon juice, and lemon zest to prepare the glaze. Drizzle the lemon glaze over the cooled bread for a bright, flavorful finish.
Notes
- Use fresh or frozen blueberries without thawing for best results.
- For a dairy-free version, substitute yogurt with a non-dairy alternative and butter with a plant-based spread.
- Ensure not to overmix the batter to keep the bread light and tender.
- The lemon glaze can be adjusted in consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- If you prefer, bake in muffin tins for blueberry lemon muffins; reduce baking time to about 20-25 minutes.
