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glazed blueberry lemon bread siting on parchment paper with sliced lemons on the sides of it

Lemon Blueberry Bread

Delicious loaf with a lemon glaze
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Serving Size 12 servings

Ingredients

  • 1 2/3 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • zest of a lemon
  • 1/2 cup un-salted butter, room temperature
  • 2 large eggs
  • 1/2 cup plain yogurt
  • 1 tsp. vanilla extract
  • 1 cup frozen blueberries

For The Glaze

  • 2/3 cup icing sugar
  • 1 Tbsp. lemon juice, bottled or fresh
  • 1 Tbsp. heavy cream

Instructions

  • Pre-heat your oven to 350 and line a 9x5 loaf pan with parchment paper and set it aside.
  • In a medium bowl, add in the flour, baking powder, and salt. Whisk and set aside.
  • In another bowl, add in the sugar and lemon zest. Press zest into sugar until the sugar turns to a pale yellow.
  • Add in the butter and cream together with the electric hand mixer.
  • Add in the eggs, one at a time. Mix after each addition.
  • Mix in the yogurt. Mix in the vanilla.
  • Sift the dry ingredients over the wet ingredients and mix until almost combined. Leaving some flour for the berries.
  • Gently fold in the blueberries.
  • Place into the loaf pan and bake for 1 hour to 1 hour and 10 minutes or until a tooth pick comes out clean from the center.
  • Cool in the pan for up to 10 minutes then remove it from the pan to a cooling rack to completely cool. Make sure to also remove parchment paper so the bottom does not get soggy.
  • Once cooled completely add the glaze. To make the glaze add all the glaze ingredients to a bowl and mix. If its not thin enough add a couple more drops of lemon juice.
  • Allow the glaze to set then slice and serve.