Lemon Blueberry Bread

Bursting with bright lemon and blueberry flavors, this homemade Lemon Blueberry Bread recipe is an easy quick bread to make any time. Calling for easy to find ingredients, this bread is baked in less than an hour and ready to enjoy for breakfast or dessert shortly after.

Prep Time 20

Cook Time 35

Total Time 55

Servings loaf (8 servings)

Calories 228kcal

Ingredients

1 cup blueberries
1 ¾ cups all-purpose flour + 1 tablespoon additional flour, divided
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ cup canola oil or another unflavored oil
¼ cup vanilla yogurt plain also OK
¾ cup granulated sugar
1 large egg
2 tablespoons lemon zest from about 1 large lemon
3 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 375°F. Spray an 8" loaf pan with nonstick baking spray and line with parchment paper. Set aside.
Toss the blueberries in the 1 tablespoon of flour in a medium bowl until coated. Set aside.
Measure out the flour, baking powder, baking soda and salt into a medium bowl. Whisk until combined, then set aside.
Combine the oil and yogurt with the sugar in a large bowl. Whisk until combined.
Add the egg, lemon zest, lemon juice and vanilla extract. Whisk until combined.
Sprinkle the flour mixture into the wet ingredients, stirring with a rubber spatula until just combined.
Add the flour-coated blueberries to the bowl. Gently fold them into the batter using the rubber spatula.
Pour the batter into the prepared loaf pan. Top with additional blueberries, if desired.
Bake for 55-65 minutes in the preheated oven, or until golden brown and baked through. To confirm the loaf is baked completely, insert a toothpick. If it comes out clean, you're good; if the toothpick has batter on it, bake for longer.
Let cool for 15-20 minutes before removing from the loaf pan and slicing.
Enjoy!

Notes

If you want to make more than one loaf, I suggest making the recipe twice instead of doubling the recipe.

How to store: When the bread is completely cooled, wrap in plastic wrap and store at room temperature for 3-4 days. You can also put the quick bread into the fridge, and it will last closer to a week.

How to freeze: If you double the recipe and want to freeze one for later, let the bread cool completely before wrapping in plastic wrap. Transfer to the freezer, and freeze. The bread will last up to 3 months there.

How to reheat: Let the bread thaw in the fridge, then slice it. We like to toast ours in the toaster oven for 4-5 minutes until crispy on the outside.

A note on substitutions in this quick bread recipe:

This bread recipe is a delight because it's pretty versatile. Here are a few substitutions that I think would work:

Blueberries—if you don't have or can't find fresh blueberries, you can use frozen blueberries. However, I advise to let them defrost in the refrigerator and then patting them dry before tossing with the flour. They still might discolor the batter, but they will make a delicious bread.
Oil—if you don't use oil in baked goods, you could swap this for melted unsalted butter. You could also substitute it with unsweetened applesauce, if that's also your jam.
Yogurt—this recipe calls for vanilla yogurt because it adds a bit more vanilla flavor to the batter, but you could easily use plain yogurt, too, if that's what you have on hand.

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