Description
This Easy Blueberry Lemon Loaf is moist, tender, and bursting with juicy blueberries and fresh lemon zest, all topped with a bright lemon glaze. A simple yet impressive quick bread that’s perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Units
Scale
For the Loaf:
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tbsp lemon zest
- 3/4 cup whole milk Greek yogurt
- 1/2 cup extra-virgin olive oil, plus more for greasing the pan
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp freshly squeezed lemon juice
Instructions
- Prep oven & pan: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Whisk wet ingredients: In a large bowl, whisk together brown sugar, white sugar, lemon zest, Greek yogurt, olive oil, eggs, and vanilla until smooth.
- Combine: Gently fold dry ingredients into wet until just combined. Do not overmix.
- Add blueberries: Toss blueberries lightly with 1 tsp flour (to prevent sinking) and fold into the batter.
- Bake: Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & glaze: Let loaf cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled loaf.
Notes
- If using frozen blueberries, do not thaw before adding to batter.
- Substitute Greek yogurt with sour cream if preferred.
- For extra lemon flavor, add 1/2 tsp lemon extract to the batter.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 265
- Sugar: 21g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg