Lemon Blueberry Bread Moist Bakery Style Recipe
This lemon blueberry bread is ultra-moist, packed with fresh blueberries, bright lemon zest, and finished with an optional tangy glaze. Perfect for brunch or gifting.
Equipment
- Loaf Pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 0.75 teaspoons sea salt
Wet Ingredients
- 0.5 cup cane sugar
- 1 tablespoon lemon zest from 1–2 lemons
- 0.75 cup whole milk Greek yogurt room temperature
- 0.5 cup extra-virgin olive oil plus more for greasing pan
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1.5 cups blueberries fresh or frozen, not thawed
- lemon glaze optional, for serving
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan with olive oil or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, combine sugar and lemon zest. Rub together with your fingers to release oils.
- Whisk in yogurt, olive oil, eggs, and vanilla extract until smooth.
- Gradually stir in dry ingredients until just combined. Do not overmix.
- Fold in blueberries gently using a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before glazing and slicing.
Notes
For extra blueberry distribution, toss berries in a teaspoon of flour before folding into batter. Glaze only after the loaf is fully cooled.