Lemon & Blueberry Bread

★★★★★ 2 Reviews
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By Susan Din
from Houston, TX

Use fresh or frozen blueberries in this delightful lemony bread. Great for dessert, or for a light snack with a cold iced tea on a summery day!

serves 12
prep time 20 Min
cook time 55 Min
method Bake


  • 1-3/4 c
    all purpose flour
  • 2 tsp
    baking powder
  • 3/4 tsp
    kosher salt
  • 1 c
  • 2
    lemons zested
  • 1 c
    sour cream or plain yogurt
  • 3 lg
  • 1/4 c
    lemon juice
  • 1 tsp
    vanilla extract
  • 1/2 c
    vegetable oil
  • 1-1/2 c
    blueberries fresh/frozen(keep frozen until needed)
  • 1/3 c
  • 1/3 c
    lemon juice
  • 2 Tbsp

How To Make

  • 1
    Preheat oven to 350. Grease a loaf pan.
  • 2
    Measure flour, baking powder, and salt into a medium bowl. Whisk to thoroughly combine. Set aside.
  • 3
    In a large bowl, combine sugar, zest, eggs, sour cream/yogurt, vanilla, oil, and 1/4c lemon juice.
  • 4
    Remove 1 TBSP flour mixture and sprinkle over the blueberries, tossing to coat.
  • 5
    Pour remaining dry ingredients into the wet ingredients. Fold gently just till combined.
  • 6
    Gently fold blueberries until incorporated.
  • 7
    Pour mixture into loaf pan and bake for 50-55 minutes on a center rack, just until toothpick inserted in center comes out dry.
  • 8
    While loaf is baking, make the syrup. Combine juice, water and sugar in a small pan and heat over medium high stirring constantly until sugar is dissolved.
  • 9
    When bread is removed from the oven, slowly spoon the syrup over the top, careful to cover it evenly. Continue to cool for 20 minutes in the pan.
  • 10
    Run a knife around the edges and turn out onto a cooling rack to finish cooling. Slice and serve!