Description

This Lemon Blueberry Loaf is a moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest. The loaf is tenderened with Greek yogurt and vegetable oil, enhanced with a zesty lemon syrup soak, and finished with a tangy lemon glaze for a perfect balance of sweet and tart in every bite. Ideal for breakfast, brunch, or a delightful snack, this easy-to-make loaf combines fresh fruit with luscious citrus notes for a refreshing treat.

Ingredients

Dry Ingredients

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon all-purpose flour (for blueberries)

Wet Ingredients

1 cup Greek yogurt
1 cup sugar
3 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
½ cup vegetable oil
1½ cups blueberries (fresh or frozen)

Lemon Syrup

⅓ cup lemon juice (freshly squeezed)
1 tablespoon sugar

Lemon Glaze

1 cup icing sugar
¼ cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract
Milk (if needed to thin out the glaze)

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Instructions

Prepare the Pan: Preheat your oven to 350℉ (175℃). Grease an 8.5×4.5×2.5 inch loaf pan thoroughly with butter or cooking spray, then dust it lightly with flour to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
Combine Wet Ingredients: In another bowl, whisk together the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until the mixture is smooth and homogenous.
Incorporate Wet and Dry: Pour the wet ingredients into the dry ingredients, whisking gently until just combined to avoid overmixing the batter.
Prepare Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent the berries from sinking to the bottom during baking.
Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to break them up or overmix.
Bake the Loaf: Pour the completed batter into the prepared loaf pan and bake in the preheated oven for approximately 50 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Adjust baking time as ovens vary.
Make Lemon Syrup: While the loaf bakes, combine the freshly squeezed lemon juice and 1 tablespoon sugar in a small saucepan. Heat gently, stirring, until the sugar dissolves completely and the syrup becomes clear. Remove from heat and set aside.
Prepare Lemon Glaze: In a bowl, whisk together the icing sugar, lemon juice, and vanilla extract. Add milk a tablespoon at a time until you achieve a runny glaze consistency ideal for drizzling.
Soak the Loaf: When the loaf is done, allow it to cool in the pan for about 10 minutes. Then remove onto a wire rack placed over a baking sheet. Poke holes all over the surface of the loaf using a skewer or toothpick, and pour the lemon syrup evenly over the loaf, allowing it to soak in thoroughly as it cools completely.
Glaze and Serve: Once the loaf is fully cooled, drizzle the lemon glaze over the top. Slice and serve this bright, moist loaf for a delicious treat.

Notes

Using Greek yogurt adds moisture and a slight tang to the bread but can be substituted with sour cream or regular yogurt if needed.
Tossing blueberries with flour prevents them from sinking and keeps them evenly distributed throughout the loaf.
The lemon syrup soaks the loaf for added moistness and bright lemon flavor; don’t skip this step for best results.
Adjust the glaze consistency with milk carefully to avoid making it too thin or thick.
Baking times can vary significantly depending on your oven and pan; keep an eye on the loaf starting at 50 minutes.
Frozen blueberries can be used but do not thaw; toss them in flour while frozen to prevent color bleeding.
Let the loaf cool completely before glazing to prevent the glaze from melting and running off.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Baking
Method: Baking
Cuisine: American