Blueberry Lemon Bread



A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.


  • 1 ½ cups plus 1 tbsp all purpose flour
  • 2 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain yogurt or sour cream
  • ½ tsp salt
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 2 tsp lemon zest
  • 1 ½ cups fresh or frozen blueberries

  • Lemon Glaze/Syrup
  • 2 to 3 tbsp lemon juice
  • 1 cup sifted confectioner’s sugar

Instructions :

1. Preheat the oven to 350

2. Grease the sides and bottom of a loaf pan

3. Sift together all dry ingredients for the bread

4. In a large bowl, mix together all the moist ingredients

5. Slowly add in the dry ingredients

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

6. Remove from the oven and let cool for 10 minutes

7. Remove loaf from pan and allow to cool on a cooling rack

8. In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes

9. Using a toothpick, poke holes all over the loaf, top and sides

10. Use a pastry brush to brush the lemon syrup on the top and the sides.

11. Let harden for 15 minutes before serving.


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