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dimanche 4 février 2024

Lemon Blueberry Loaf


Lemon Blueberry Loaf

A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite!


  • 1 ½ cups plus 1 tbsp all purpose flour
  • 2 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain yogurt or sour cream
  • ½ tsp salt
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 2 tsp lemon zest
  • 1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup

  • 2 to 3 tbsp lemon juice
  • 1 cup sifted confectioner’s sugar


  • Preheat the oven to 350
  • Grease the sides and bottom of a loaf pan
  • Sift together all dry ingredients for the bread
  • In a large bowl, mix together all the moist ingredients
  • Slowly add in the dry ingredients
  • In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
  • Pour the batter into the prepared pan
  • Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
  • Remove from the oven and let cool for 10 minutes
  • Remove loaf from pan and allow to cool on a cooling rack
  • In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
  • Using a toothpick, poke holes all over the loaf, top and sides
  • Use a pastry brush to brush the lemon syrup on the top and the sides.
  • Let harden for 15 minutes before serving.


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