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Easy Lemon Blueberry Bread Loaf

This Easy Lemon Blueberry Bread Loaf combines the tart brightness of fresh lemon with bursts of sweet, juicy blueberries in every bite. It’s a simple recipe that doesn’t require fancy techniques or ingredients, yet it feels indulgent enough to serve at a brunch, a cozy afternoon tea, or even just for breakfast with a cup of coffee.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Loaf:
  • 1 ½ cups + 1 Tbsp all-purpose flour divided
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp grated lemon zest about 2 lemons
  • ½ tsp pure vanilla extract
  • ½ cup vegetable oil
  • 1 ½ cups blueberries fresh or frozen (thawed and rinsed)
For the Lemon Syrup:
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup sugar
For the Lemon Glaze:
  • 1 cup confectioners’ sugar sifted
  • 2 –3 Tbsp fresh lemon juice

Method
 

  1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and dust with flour, tapping out any excess.
  2. In a medium bowl, sift together 1 ½ cups flour, baking powder, and salt; set aside.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and vegetable oil until smooth. Gradually fold in the dry ingredients until just combined.
  4. Toss the blueberries with the remaining 1 tablespoon of flour, then gently fold them into the batter to prevent them from sinking.
  5. Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack placed over a baking sheet.
Lemon Syrup:
  1. While the loaf cools, prepare the lemon syrup. In a small saucepan over medium heat, combine lemon juice and sugar. Stir until sugar dissolves, then cook for an additional 3 minutes. Remove from heat and set aside.
  2. Poke holes in the warm loaf with a toothpick and brush the syrup over the top and sides, letting it soak in. Repeat until all the syrup is absorbed. Let the loaf cool completely.
Lemon Glaze:
  1. In a small bowl, whisk together the confectioners’ sugar and 2–3 tablespoons of lemon juice until smooth and pourable. Add more lemon juice if needed. Drizzle the glaze over the cooled loaf, letting it drip down the sides. Allow the glaze to set for about 15 minutes before slicing and serving.
  2. Enjoy!