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Sliced lemon blueberry bread with juicy berries and lemon zest on marble

Lemon Blueberry Bread

A refreshing and delightful loaf combining tangy lemon and sweet blueberries, perfect for breakfast, snacks, or light dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 large egg
  • ¼ cup vegetable oil
  • ¼ cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
Add-ins
  • 1 cup fresh or frozen blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, combine the sugar and lemon zest, rubbing them together to release the lemon oils. Then add the egg and whisk until well combined.
  4. Add the vegetable oil, yogurt, vanilla extract, and lemon juice to the egg mixture, stirring to combine.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Fresh blueberries burst with flavor. Use room temperature egg and yogurt for better mixing. Zest carefully to avoid bitterness from the pith. Can add nuts or seeds for texture.