Easy Lemon Blueberry Bread Loaf

Want a delicious lemon blueberry bread recipe? I have a great tasting blueberry bread that everyone will love. This is the perfect recipe for breakfast, a snack or dessert.

Simple and Delicious Easy Lemon Blueberry Bread Loaf

When making this lemon blueberry loaf, you are going to love how easy it is. Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt, and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right.

Can I freeze this lemon blueberry loaf?

When you make this lemon blueberry loaf you can store it on the counter or in the refrigerator. Make sure it is wrapped well with plastic wrap or in an airtight container to make sure it doesn’t dry out. The loaf will last about 3-5 days if it is stored properly. If you find that you will not finish it before it goes bad, you will want to move it to the freezer. I like to cut slices of the lemon blueberry loaf and then freeze the slices. You can wrap it individually with plastic or put wax paper or parchment between the slices. This makes it easier to take out a few slices at a time so that all of it doesn’t go bad.

Can this be turned into a lemon blueberry bundt cake?

You can easily turn this lemon blueberry loaf into a lemon blueberry bundt cake. When you are making this into a bundt cake, you will want to make sure you prepare the bundt cake by greasing it before adding the batter. Once you have added the batter, you will need to change the baking time. The average time for making a bundt cake is about 25 minutes. You will have to check the cake to see when it is done. A toothpick or knife will come out clean when the cake is done.

You will add the lemon syrup and lemon glaze the same way you would for the loaf bread. If you want more of the glaze or syrup, since the sizing has changed, you can make a double batch or just an extra half of batch. How much you need will depend on how much of the glaze and syrup you like. This is all personal preference.

Do I have to add icing to this lemon blueberry bread?
When making this lemon blueberry bread, I like to put a light lemon glaze over the top. If gives another punch of lemon flavor but isn’t as sweet as a traditional frosting. You can add as much or as little glaze as you want to the bread, which means if you want, you do not have to add any of the glaze to the lemon blueberry bread. You can add the lemon syrup or the lemon glaze, or a little of both or none of either. It comes down to personal taste.

One bite and you are going to be in love with this simple to make blueberry bread. Make a loaf today and enjoy.

Ingredients for lemon blueberry loaf
all-purpose flour
baking powder
kosher salt
whole-milk yogurt
sugar
eggs
lemon zest
pure vanilla extract
vegetable oil
blueberries
freshly squeezed lemon juice
sugar
confectioners’ sugar, sifted

How to make lemon blueberry bread

Step 1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

Step 2. In a medium bowl, sift together flour, baking powder and salt; set aside.

Step 3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Step 4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

Step 5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Step 6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

Step 7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Enjoy!

Lemon-Blueberry Yogurt Loaf

Ingredients
For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Notes

This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

Source: adapted from Smitten Kitchen, originally adapted from Ina Garten