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Lemon Blueberry Bread

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Lemon Blueberry Bread

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Lemon Blueberry Bread
This Lemon Blueberry Bread is an easy breakfast that everyone loves! If you make it ahead of time, it's a quick breakfast on busy mornings. Freezes well too!

Ingredients

Bread

  • 1 cup plain greek yogurt
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 1/2 cup blueberries

Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Directions

Bread
Step 1
Preheat oven to 350
In a large mixing bowl mix together yogurt, oil, and sugar. Add in eggs, vanilla, and salt, mixing until combined. Add in lemon juice and zest and mix again. Slowly add in flour and baking powder on low speed until incorporated. Stir in blueberries. Pour into a greased loaf pan and bake 45-50 minutes or until tester comes out clean. Let cool in the pan for about 20 minutes before removing. Let cool completely before glazing.
Glaze
Step 2
In a small bowl whisk together powdered sugar and lemon juice until it reaches your desired consistency. Spoon over bread.

 

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Comments

  1. Van says

    I made muffins and adjusted the temperature to 400. My family said that these were the best muffins ever. I also had enough left over to make a small loaf. Thank you.

    Reply

  3. Lauralew says

    Made this today for my book group. Subbed light sour cream for the yogurt and olive oil for canola. Delish! Lots of raves from my guests–and from my husband, who ate the leftovers!

    Reply

  4. Robyn Kelley says

    i noticed in the photo that your blueberries sank to the bottom. You can prevent this by mixing the berries with a tablespoon of flour. This works for any addition to quick breads or muffins — fruit, chocolate chips, nuts. This helps the fruit, etc. to evenly distribute in your bread.

    Reply

  6. flora says

    I found this on pint rest and actually made this today! It was Delicious! !! The only issue I came across was that my glaze wasn’t forming so I added more lemon juice and a bit water. It was think and had to spread on top with a butter knife So I didn’t get the gooey effect. Does anyone know what I did wrong ? !

    Reply

  8. Theresa says

    making this now and a little concerned. I’m already past 55 minutes and still gooey on top but getting browner than I would like.

    Reply

  40. Debbie Caraballo says

    This looks delicious, but – I’m just not a lemon lover. I do love the blueberries, and was wondering if you could use milk instead of the lemon juice? Thanks, Stephanie!

    Reply

Trackbacks

  3. […] I love making breakfast for the family on Sunday morning but things have been a little hectic around here the past few months and I haven’t had the time or energy to make a big Sunday breakfast in a long time. But when I was exploring Pinterest the other day I came across a recipe from Back for Seconds for lemon blueberry bread. I already the ingredients so on Saturday night I decided to give it a try and let me say it’s a good as it looks! It’s super moist and not too sweet which makes it perfect for breakfast. It was great to be able to sit down with my coffee and have something other than cereal or oatmeal without trashing my kitchen first thing in the morning. Head over to Back for Seconds to get the recipe! […]

    Reply

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