Moist Blueberry Lemon Quick Bread
A quick and easy moist quick bread bursting with fresh blueberries and bright lemon flavor, finished with a light homemade glaze. Perfect for brunch, tea time, or a cheerful treat any time.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ½ cup (120g) plain full-fat Greek yogurt
- 2 large eggs, room temperature
- Zest from 2 medium lemons
- ¼ cup (60ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh blueberries, washed and patted dry
- For the glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 1 tablespoon (15ml) milk or cream (optional, to thin glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar and melted butter until smooth. Add eggs, Greek yogurt, vanilla extract, lemon zest, and lemon juice; mix until combined but do not overbeat.
- Pour wet ingredients into dry ingredients and gently fold until just combined; some lumps are okay.
- Carefully fold in blueberries, reserving a few for topping.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved blueberries on top.
- Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center. Tent with foil after 40 minutes if top browns too quickly.
- Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely (30-40 minutes).
- While bread cools, whisk together powdered sugar and lemon juice. Add milk or cream if needed to thin glaze.
- Drizzle glaze evenly over cooled bread and let set for 10-15 minutes before slicing.
Notes
Use room temperature eggs for better mixing. Do not overmix batter to keep bread tender. Fold blueberries gently to avoid bursting. Use fresh lemon zest and juice for best flavor. Let bread cool completely before glazing to prevent glaze from melting off. If top browns too quickly, tent with foil after 40 minutes. For gluten-free, use a 1:1 gluten-free flour blend and add ¼ teaspoon extra baking powder. For dairy-free, substitute coconut yogurt and plant-based butter.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 210
- Fat: 9
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: blueberry lemon quick bread, blueberry bread, lemon bread, quick bread, homemade glaze, easy baking, brunch recipe, tea time snack