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lemon blueberry bread loaf with icing, from Shelf Cooking

Lemon Blueberry Bread Recipe

Packed with flavor, incredibly moist, and just the right amount of sweetness, this quick bread is sure to be your newest go-to for any potluck or get-together.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Bread, Dessert
Cuisine American

Ingredients
  

  • cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 1 cup sugar
  • ½ cup Greek yogurt
  • ¼ cup lemon juice
  • ½ cup canola oil
  • 1 tsp vanilla
  • 1 lemon, zested
  • 1 cup blueberries

Icing

  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice

Instructions
 

  • Preheat oven to 350°F. Grease a 9”x5” loaf pan or line with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt. In another mixing bowl, combine the eggs, sugar, sour cream, lemon juice, canola oil, vanilla, and lemon zest.
  • Incorporate the wet ingredients into the dry, and fold in the blueberries. Pour the batter into the prepared baking dish and bake for 55-60 minutes, until lightly golden and a toothpick comes out clean.
  • Allow to cool for one hour before topping with icing.
  • To prepare the icing, mix together the powdered sugar and lemon juice. For thicker icing, use less lemon juice. Drizzle over the top and serve.

Notes

If you don’t have greek yogurt, try using sour cream! You can leave out the blueberries and just make lemon bread. If you only have bottled lemon juice and no fresh lemons, it will still be scrumptious! You can also add ½ cup of chopped nuts for an added crunch.
Keyword lemon blueberry bread