Lemon Blueberry Loaf

Discover the perfect balance of tart lemon and sweet blueberries in this moist and flavorful Lemon Blueberry Loaf. Ideal for breakfast, brunch, or a delightful dessert, this easy-to-make recipe is sure to become a family favorite.

Course Breakfast, Snack

Cuisine American

Keyword blueberry, bread, lemon, loaf, quick bread

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Calories 220kcal

Equipment

Loaf Pan
Parchment Paper

Ingredients

Batter

1 cup vanilla yogurt
1 cup granulated sugar
3 eggs
½ cup oil
1 tablespoon lemon juice
1 ½ cups all-purpose flour
2 tablespoons lemon zest
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries fresh or frozen (if using frozen, be sure to thaw, drain and pat dry)

Icing

1 cup confectioner’s sugar
1 ½ tablespoons lemon juice
1 tablespoon heavy cream

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine the yogurt, sugar, eggs, oil, and lemon juice in a large bowl. Whisk together until smooth.
Mix in the flour, lemon zest, baking powder, and salt mixing until just incorporated. Make sure not to overmix.
Fold in the blueberries until incorporated.
Transfer the batter to a greased nonstick loaf pan.
Bake for 35-40 minutes or until a toothpick is stuck in and comes out clean.
While the loaf is baking, make the glaze.
Whisk the confectioner’s sugar, lemon juice, and heavy cream in a mixing bowl until a thick glaze has formed.
Once the loaf is out of the oven let it cool completely.
Remove from the loaf pan and pour the glaze over the top.

Notes

If using fresh blueberries, toss them in a little bit of flour to coat them first before adding them to the batter. This helps ensure the blueberries don’t sink to the bottom of the batter when baking.

Nutrition