Lemon Blueberry Bread

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This tasty blueberry lemon bread with a lemon icing is ideal for breakfast, lunch, or a snack. What more can you ask for than a simple recipe and a stunning cake?! So many Summer flavors: lemon zest, freshly squeezed lemon juice, blueberries, and vanilla.


For the bread:

1 ½ cups plus 1 tablespoon of all-purpose flour
2 teaspoons of baking powder
3 large eggs
1 cup of granulated sugar
1 cup of plain yogurt or sour cream
½ teaspoon of salt
½ teaspoon of vanilla extract
½ cup of vegetable oil
2 teaspoons of lemon zest
1 ½ cups of fresh or frozen blueberries

For the lemon glaze/syrup:

2 to 3 tablespoons of lemon juice
1 cup of confectioner’s sugar, sifted


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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