I’m still on a lemon recipe kick around here, and today I’m sharing an easy and delicious Lemon Blueberry Bread. If you’ve never paired lemons and blueberries, they make a fantastic combo. The lemon lightens and brightens up the tartness of the blueberries, creating a delicious medley of fruit flavors. This recipes is perfect for spring!
Even with all these lemon recipes I’ve been sharing, I think we still need more Vitamin C. One of us has been sick every day for the last 43 days (yeah, at this point, I’m counting). Between cold and flu season and severe allergies here in Phoenix, I probably should buy stock in Kleenex. So if I’m going to bake, I might as well try and make something with a little, or a lot, of Vitamin C. This bread gets a double dose of Vitamin C from both the lemons and the blueberries.
I used frozen blueberries in my bread, but if you have fresh blueberries on hand, feel free to use those instead. This bread is more of a sweet, dessert type bread. I also have a lighter Lemon Blueberry Muffin recipe if you want to try that (it even has a gluten free variation).
My husband was very skeptical of this flavor combination at first, but it quickly won him over once he tried it. We actually now prefer a lemon twist to blueberry recipes. Next up I want to try some lemon blueberry pancakes, maybe this recipe from Bake, Love, Give.
Lemon Blueberry Bread
- 1/2 cup butter softened
- 1/2 cup Greek yogurt plain, vanilla or even an orange flavor
- 1 3/4 cups sugar
- 4 large eggs
- 1/4 cup grated lemon zest
- 3 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup lemon juice
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 cup blueberries
- optional - 1 tsp lemon extract
- Preheat oven to 350 degrees F.
- Spray two loaf pans with non stick cooking spray. I prefer to line mine with foil first.
- In a mixer, combine butter, Greek yogurt and sugar until light and fluffy, approximately 2-3 minutes. Add in eggs, one at a time, mixing on low after each egg. Add in lemon zest and stir to combine.
- In a separate bowl, combine flour, baking powder, baking soda and salt.
- Add half of the dry mixture to the butter and sugar mixture, and stir until just combined. Add lemon juice, vanilla, lemon extract (if using) and 1/2 of the buttermilk to the mixture and stir until just combined. Add the remaining dry mixture, stirring until just combined, followed by the remaining buttermilk, stirring until just combined. Gently fold in the blueberries until just combined.
- Divide the batter between both loaf pans. Place in the oven and bake for 45 minutes to one hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
- If desired you can make a glaze of 3 cups powdered sugar and 3-5 tablespoons lemon juice to drizzle over the top of your loaves. Just mix the two together in a bowl until you get the consistency that you want. More liquid to make it thinner, more powdered sugar to make it thicker. I like to add a few drops of vanilla and a sprinkle of salt to give the flavor a bit more depth. It works best to pour the glaze on while the bread is still warm, but out of the pan (otherwise you can end up with your bread a bit stuck in the pan).
- Enjoy! I prefer to store my bread covered, in the fridge.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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