Lemon Blueberry Bread

If you love blueberry muffins, you’re going to love this lemon blueberry bread. Not only is this blueberry bread recipe moist and tender, but it’s packed full of fresh blueberries and just the right amount of lemon flavor. Trust me, everyone in the family is going to love this bread so much that you’ll want to make a double batch and store an extra loaf in the freezer because, once it’s sliced, it won’t last very long.

Blueberry Bread vs. Blueberry Loaf

To be honest, I struggled to name this recipe; is it a blueberry bread or is it a blueberry loaf? And what is the difference, anyway?! Technically, bread comes in two primary formats: bread and quick bread. The difference between bread and quick bread is the leavening agent. Traditional bread, like the stuff we use for sandwiches, uses yeast as the leavening agent, while quick bread (or a loaf) uses a chemical agent such as baking soda or baking powder, similar to muffins. This lemon blueberry bread recipe uses both, so, I opted to call it bread, but could have just as easily called it a lemon blueberry loaf.

Tips to Make Blueberry Bread

The best thing about this blueberry bread is not only that it’s made completely of whole foods but that it’s incredibly easy to prepare! With a few pantry staples and some fresh blueberries, you can easily create a moist and delicious blueberry loaf with minimal effort. In order to get the best results, here are some simple tips to consider:

• Grease Your Loaf Pan: Be sure to grease your loaf pan with butter, or line it with parchment paper, so that you can easily remove your blueberry bread from the pan once it has cooled.
• Combine the Wet Ingredients and Dry Ingredients Separately: Mixing the wet and dry ingredients separately helps to ensure that the dry ingredients are well combined and you get a more evenly dispersed batter.
• Avoid Over-Mixing the Batter: You want the batter to be well combined but over-mixing it can cause the gluten in the flour to form elastic strands, which can create a denser and chewier loaf.
• Toss the Blueberries in Flour: Coating the blueberries in flour before adding them to the batter helps to ensure that they don’t sink to the bottom of the loaf pan while baking and that they are evenly distributed in every slice.
• Cover with Aluminium Foil to Prevent Burning: To stop the loaf from over-browning or burning on top, cover the blueberry bread loosely with aluminum foil halfway through the baking process, or once the top of the loaf is golden in color.
• Store Leftovers in the Fridge or Freezer: To help prevent the blueberry loaf from drying out, it is best to slice it up and store it in an airtight container in the fridge or freezer. This blueberry bread can easily be stored in the fridge for up to 5 days or in the freezer for up to 3 months, without compromising texture or flavor.

Although this recipe calls for fresh blueberries, you could easily use frozen berries for this blueberry loaf; simply toss them in flour and add them frozen once the batter is mixed. Do not allow the berries to thaw before adding them, as this will cause them to bleed through the batter and turn your loaf purple.

How to Make Blueberry Bread

1. Prep – Preheat the oven and grease your loaf pan.
2. Mix Wet Ingredients – Mix eggs, butter, yogurt, vanilla, milk, and lemon.
3. Mix Dry Ingredients – Mix flour, baking soda, baking four, salt, and sugar.
4. Combine – Mix your wet and dry ingredients and stir in blueberries.
5. Bake – Transfer the blueberry batter to the greased loaf pan and bake in the oven.
6. Cool – Allow the blueberry bread to cool completely in the loaf pan.
7. Slice – Slice cooled blueberry bread into 10 even pieces.
8. Serve – Serve on its own or topped with butter!

I personally love my blueberry bread with a little smear of butter; however, it’s also delicious with a drizzle of honey or a bit of blueberry jam.

Lemon Blueberry Bread

This lemon blueberry bread recipe is the perfect example of how less is more when it comes to baking. Made with all-purpose flour, yogurt, ripe blueberries, and a splash of lemon, this blueberry bread is fragrant and full of flavor, while requiring very little effort to prepare.

More Healthy Blueberry Recipes:

• Blueberry Yogurt Pancakes
• Blueberry Oatmeal Muffins
• Blueberry Baked Oatmeal Bars

Lemon Blueberry Bread

Author: Stephanie Kay

This healthy blueberry bread recipe is made with plain yogurt, ripe blueberries and fresh lemon for a moist, fluffy, and delicious loaf!

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 slices
• Category: Snack
• Method: Baked
• Cuisine: American

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Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 eggs
• 1/2 cup plain yogurt
• 1/3 cup melted butter, plus more for greasing
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 lemon, zested and juiced
• 1 cup blueberries, fresh or frozen

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Instructions

1. Preheat the oven to 350°F and grease an 8 x 4 loaf pan with butter.
2. In a medium bowl, combine all of the dry ingredients: flour, baking soda, baking powder, salt and sugar, and stir to combine.
3. In a small bowl, add the blueberries and 1 to 2 tablespoons of the flour mixture. Gently stir or toss the blueberries in the flour mixture until they are coated in flour. This helps to ensure that the blueberries do not fall to the bottom of the pan while baking. (If using frozen berries, ensure that they are added frozen, do not allow them to thaw as they will bleed in the batter.)
4. In a large bowl, combine the wet ingredients; eggs, yogurt, melted butter, milk, vanilla extract, lemon juice and lemon zest, and whisk until well combined.
5. Add the dry ingredients to the wet ingredient and stir until well combined. Gently fold in blueberries, stirring with a spatula, until evenly mixed into the batter. (Depending on the brand and percentage of yogurt you use, you may have to add an extra splash of milk if your batter is too thick.)
6. Transfer the batter to the greased loaf pan and transfer to the oven for 60-70 minutes until a toothpick comes out clean. At the 30-40 minute mark, once the loaf is golden on top, loosely cover the loaf pan with a piece of aluminium foil to stop the top from burning.
7. Once cooked, remove blueberry loaf from the oven and allow the loaf to cool completely in the loaf pan. Once cooled, slice into 10 even slices.
8. This blueberry bread can be served immediately or stored in an airtight container for up to 5 days or the freezer for up to 3 months.

Notes

YOGURT: Greek yogurt can be substituted if needed, however, you may need to add an extra splash or two of milk as it can make the batter a little too thick.

MILK: Almond milk can be substituted if needed.

BUTTER: Coconut oil or olive oil can be substituted if needed.

EGGS: Flax eggs can be substituted if needed.