Description
Indulge in the delightful flavors of spring with this Springy Blueberry Lemon Bread. Bursting with juicy blueberries and zesty lemon, this moist and tender loaf is perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
- 1 cup fresh or frozen blueberries (tossed with 1 teaspoon flour)
- Optional lemon glaze made with ½ cup powdered sugar and 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs and flavorings: Add the eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest, and lemon juice.
- Combine wet and dry: Mix in the Greek yogurt until smooth. Gradually add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in blueberries: Gently fold in the floured blueberries.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle with lemon glaze if desired.
Notes
- Tossing the blueberries in flour helps prevent them from sinking to the bottom.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
