A sweet and colorful quick bread made with fresh blueberries and drizzled with a lemon icing.
Whether you are heading to Easter Brunch or making it yourself, this Lemon Blueberry Bread is a delicious addition. The tart blueberries and bright lemon flavor coupled with a lemon icing drizzle tastes like springtime in baked form.
What I love about this recipe for Lemon Blueberry Bread is how easy it is to simply double it. For this occasion, I am making one loaf for my family, and a second to bring to Easter brunch at my sister’s house. Unlike cookies, both loaf pans can go into the oven at the same time and still bake evenly.
Perfect Recipe for Brunch
This year we are headed to my sisters house for Easter mass, brunch, and a family gathering. We’ll have two extra warm bodies at her home this year; her puppy, Anna, and my puppy, Lucy. Anna and Lucy have met before and had a blast playing together. It’ll be good to get them back together again as their playful antics are super entertaining to watch. I can only imagine they’ll add some chaos to the Easter egg hunt too.
I am bringing this Lemon Blueberry read because it’s easy to make in advance. My sister’s house is an hour and a half drive, so keeping something warm won’t be something to worry about. This bread makes a pretty presentation, sliced or whole, on a platter garnished with lemon slices or just on it’s own. This Lemon Blueberry Bread could also be made into muffins if you didn’t have a loaf pan. I might also bring Mimosa ingredients since it’s not really a brunch without those, am I right?!
The Perfect Loaf
Speaking of loaf pans, I have a loaf pan that I swear by. Considering I try to make two loaves every time I bake bread, I have one non-stick metal pan and a stoneware pan. I’ve noticed the loaf baked in the metal pan turns out to have darker sides and bottom. The loaf baked in the stoneware pan comes out perfect every time. I recommend the Le Creuset Stoneware Loaf Pan, although there are other comparable options that are less of an investment.
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Lemon Blueberry Bread
Super easy and moist lemon blueberry bread drizzled with a lemony glaze.
Bread
- 2 c flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup vegetable oil
- 1 cup plain greek yogurt (I used non-fat)
- 1 cup sugar
- 2 large eggs
- 2 tb lemon juice (freshly squeezed)
- 1 lemon, zested
- 2 tsp vanilla extract
- 1 cup blueberries
Glaze
- 1 cup powdered sugar
- 2 tb lemon juice (freshly squeezed)
Preheat oven to 350 degrees (F). Spray your 9×5 loaf pan with non-stick cooking spray.
In a large mixing bowl, mix together the flour, salt, and baking powder.
In a separate bowl, mix together the vegetable oil, sugar, Greek yogurt, lemon juice, lemon zest, and vanilla. Add the flour mixture to the wet ingredients and and mix until just combined. It is important not to over-mix the batter so your bread doesn’t become too dense.
Gently fold the blueberries into the batter. NOTE: To prevent your blueberries from bleeding into the bread, you can add 3 tsp flour to the blueberries and toss to coat before folding them into the batter.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool the bread fully.
To prepare the glaze, whisk together the powdered sugar and lemon juice. Drizzle onto the bread.
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