An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries – fresh or frozen, your choice! No yeast required.
You’ll love this quick bread for breakfast, brunch, lunch, and dessert.
What is a quick bread?
Quick breads are made from soft doughs or batters using chemical leavening agents, primarily baking powder or baking soda, instead of yeast.
Because there is no yeast, you don’t need to spend any extra time waiting for your dough to rise (proofing).
In addition to loaf breads, some other examples of quick breads include muffins, biscuits, and scones.
What is baking powder?
Baking powder is a mixture of sodium bicarbonate and one or more acids in the form of “acid salt.” Acid is released from acid salt once dissolved in water. Generally, baking powder also contains cream of tartar and an anti-clumping agent.
Because baking powder contains an acid and a base, a quick bread recipe does not need to contain an acid for the quick bread to rise – you just need a liquid to release the gases.
Are frozen blueberries just as good as fresh?
Yes, possibly better. And by the way, you can use either kind in this recipe.
Frozen blueberries are picked at the very peak of freshness and are flash-frozen nearly on the spot, certainly within hours. This means you are eating frozen blueberries at their optimal nutrition levels.
Fresh blueberries are good, too, and I prefer to use them in baking. But, unless you are buying them from a farmer’s market, they most certainly have been traveling on a truck for days or weeks until they make it to your grocery store.
If you are vegan and wandered into this recipe by mistake, I’d love to direct you to my Lemon Olive Oil Cake. It’s made with whole, unprocessed ingredients but is still shining with bright lemon flavors. Feel free to add blueberries!
Blueberry Lemon Bread Recipe
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon Salt
- 1 cup sugar
- 1 cup plain Greek yogurt
- 4 eggs
- 2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 6 ounces fresh blueberries or 1 cup frozen (see notes)
- Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
- Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
- Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.