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! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.
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Blueberry Lemon Bread Recipe

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! You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other.
Course Dessert
Cuisine American
Keyword blueberry, bread, lemon
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 383kcal
Author Meggan Hill

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

Nutrition

Calories: 383kcal