This quick Lemon Blueberry Bread recipe doesn’t require a mixer and is a perfect easy loaf for Sunday brunch.
For a few weeks now, I have been hunting for rhubarb. I’ve gone to every grocery store in my area – and some on the other side of town and hit up the local farmer’s markets, but so far, I haven’t had luck locating rhubarb. So, no rhubarb recipes just yet. I’ve that it might be available at the Wednesday farmer’s market in Santa Monica, so I’ll see if I can get over there this week.
While I wait for rhubarb to materialize, I wanted to share with you this easy spring recipe I think you’ll love. A few years ago, my neighbors gifted me with a bounty of lemons from their tree and I used them to create a pie, macarons, and this French yogurt loaf recipe from Bon Appetit.
It was excellent. Light and soft and tender, and so perfect with a little bit of whipped cream. It was like the sleeper movie of brunch dishes. It looked unassuming, but when my guests started trying it, everyone asked me for the recipe. So, I decided to make it again. I think it’s because this recipe calls for vegetable oil instead of butter and Greek yogurt instead of buttermilk. Butter tends to result in a denser cake, where oil gives it more height and a lighter crumb. Thanks, science!
This time, I upped the lemon flavor because I love the citrus fruit so much. I added some lemon juice and created a lemon glaze to drizzle over the top of the bread when it was done baking. I also added a cup and a half of blueberries, because pretty much nothing goes better with the bright citrus. Except maybe raspberries.
I think this is similar to Starbucks’ Lemon Loaf and it’s so quick to make. It doesn’t require a mixer, though I do recommend picking up a zester if you can. I use this handheld zester from Microplane (p.s. that’s an affiliate link) because I’m a whiz at grating my knuckles on those box graters.
How to Make Lemon Blueberry Bread
Oil and flour one 9×5″ loaf pan and preheat the oven to 350°F. Whisk your dry ingredients together in a small bowl and set them to the side. Juice and zest your lemons, and place one tablespoon of the zest in a large bowl. Add the sugar and work the zest into the sugar with your hands until the sugar is moist and smells fragrant. Then, add in all of the other wet ingredients (Greek yogurt, eggs, vanilla extract, lemon juice, blueberries) and whisk the mixture until no lumps remain. Gently stir in all of the dry ingredients, and once everything is fully combined, pour the batter into the prepared pan. Let bake for 50 minutes or until a cake tester or butter knife comes out clean.
When your Lemon Blueberry Bread recipe is about 10 minutes from done, make the glaze. Whisk together the confectioner’s sugar, zest, juice, melted butter, and salt. Then, place this in the fridge. Once the quick bread has cooled, pour the glaze on top. If you begin pouring and find the glaze isn’t sticking at all, pop it back in the fridge until it’s set. This might take a bit of time, but be patient, it’s totally worth it.
Lemon Blueberry Bread
- Nonstick vegetable oil spray
- 1 3/4 cup flour divided
- 2 tsp. baking powder
- 3/4 tsp. coarse kosher salt
- 1 cup sugar
- 1 Tbsp. lemon zest from 2-3 lemons
- 3/4 cup whole-milk Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup lemon juice
- 1 1/2 cup blueberries
- 2 cups confectioner's sugar
- 1/2 tsp. lemon zest from 1 lemon
- 3 Tbsp. lemon juice
- 1 tsp. butter melted
- 1 pinch fine salt
Preheat oven to 350°F. Coat pan with nonstick vegetable oil spray or vegetable oil and dust with flour. Shake out excess.
Zest and juice lemons for bread and glaze. Set aside.
Place flour, baking powder, and salt in small bowl. Whisk to blend. Set aside.
Place sugar and 1 Tbsp. of lemon zest in large bowl. Work zest and sugar together with your hands until sugar is moist and fragrant.
Add Greek yogurt, vegetable oil, eggs, vanilla extract, and lemon juice, to large bowl. Whisk to combine until no lumps remain. Add blueberries.
Add dry ingredient mixture to wet mixture and gently combine.
Pour batter into prepared loaf pan and bake for 50-55 minutes until cake tester or knife comes out clean. When the bread is 10 minutes from done, make the Lemon Glaze.
- Whisk confectioner's sugar, lemon zest, lemon juice, melted butter, and pinch of salt in large bowl until combined. Place in fridge to set.
Place loaf on cooling rack to cool for 10 minutes. Flip pan over and remove loaf, let continue to cool on rack.
When the bread has fully cooled, drizzle glaze on top.