Lemon Blueberry Loaf

This Lemon Blueberry Loaf is a moist, tender, and incredibly flavorful quick bread. The bright, zesty lemon pairs perfectly with the sweet burst of fresh blueberries, while the simple lemon glaze adds a delightful sweetness and a beautiful finish. It’s perfect for breakfast, a mid-day snack, or a light dessert with a cup of coffee.

Lemon Blueberry Loaf

Ingredients:

For the Loaf:

How To Make Lemon Blueberry Loaf

1. Step 1: Prep & Mix Dry Ingredients: Preheat the oven to 350°F (175°C). Grease the sides and bottom of a loaf pan. In a medium bowl, sift together 1 ½ cups all-purpose flour, baking powder, and salt.
2. Step 2: Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, plain yogurt, eggs, vanilla extract, vegetable oil, and lemon zest.
3. Step 3: Combine Batter: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. In a separate small bowl, gently toss the blueberries with the remaining 1 tbsp of flour to prevent them from sinking. Fold the floured blueberries gently into the batter.
4. Step 4: Bake the Loaf: Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Make & Apply the Glaze: Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. While the loaf is cooling, make the glaze. In a small saucepan, add the lemon juice and confectioner’s sugar. Place on low heat and stir until the sugar is dissolved. Simmer for 3 minutes. Using a toothpick, poke holes all over the top and sides of the loaf. Use a pastry brush to brush the warm lemon syrup on the top and sides of the loaf.
6. Step 6: Finish & Serve: Let the glaze harden for 15 minutes before slicing and serving.