Description
A moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or as a sweet snack.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup plain yogurt or sour cream
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add lemon juice, lemon zest, and yogurt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Using frozen blueberries? Don’t thaw them. Toss them with a spoonful of flour before adding to the batter.
- If your oven runs hot, the bread might sink slightly in the middle. This is normal and doesn’t affect the taste.
- For a heartier bread, consider adding chopped walnuts or pecans.
- If you don’t have yogurt or sour cream, milk can be used, but the loaf may be less tangy.
- This lemon blueberry bread is often considered better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking, Breakfast, Desserts
- Method: Quick Bread
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg