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Blueberry Lemon Bread

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A moist, tender blueberry lemon bread made with vanilla yogurt, fresh berries, bright lemon syrup, and a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 1/4 cups vanilla yogurt (regular, not Greek)
  • 1 cup sugar
  • 3 large eggs
  • 1/3 cup oil (canola oil works well)
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons all-purpose flour (to coat blueberries)
  • 1 cup fresh blueberries
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • milk, as needed (start with about 1/2 Tablespoon)

Instructions

  1. Preheat the oven to 350°F. Grease and flour a standard loaf pan, or spray it with nonstick cooking spray containing flour. Sift together 1 1/2 cups flour, baking powder, and salt in a bowl.
  2. In a separate large bowl, whisk together the vanilla yogurt, 1 cup sugar, eggs, oil, lemon zest, and 1 teaspoon vanilla extract.
  3. Add the dry ingredients to the wet ingredients and whisk just until the batter is smooth.
  4. Toss the blueberries with 2 teaspoons flour to coat, then gently fold them into the batter.
  5. Pour the batter into the prepared loaf pan. Bake on the middle rack for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Meanwhile, combine the lemon juice and 1/3 cup sugar in a small saucepan over medium heat. Stir and cook until the sugar is completely dissolved, then remove from the heat.
  7. Cool the baked loaf in the pan for 10 minutes. Run a knife around the edges, then carefully transfer it to a wire rack set over a sheet pan. Pour the lemon syrup over the loaf and allow it to soak in. Cool completely.
  8. Stir together the powdered sugar, 1/2 teaspoon vanilla extract, and a small amount of milk. Add milk a little at a time until the glaze reaches a pourable consistency.
  9. Pour the glaze over the cooled loaf, allowing it to run down the sides. Let the glaze set, then slice and serve.

Notes

  • Tossing the blueberries with flour helps prevent them from sinking to the bottom of the loaf.
  • Baking times vary by oven and elevation, so check the loaf for doneness rather than relying only on baking time.
  • For better syrup absorption, poke small holes in the top of the warm loaf before pouring over the lemon syrup.
  • Add milk to the glaze a little at a time to achieve your preferred consistency.
  • Regular vanilla yogurt is recommended rather than Greek yogurt.

Nutrition

Find it online: https://yumfamilyrecipes.com/blueberry-lemon-bread/