This lemon blueberry bread is moist, tender, and bursting with juicy berries.Drizzle the loaf with a simple glaze for an extra pop of lemon flavor.Jump to recipe This lemon blueberry bread recipe is one of my favorite ways to use the blueberries we pick in Michigan every summer.

These sweet, bursty berries are so tasty that we eat most of them plain, but I always try to save enough for a loaf of this delicious quick bread too.It’s moist, tender, and loaded with berries, and plenty of lemon zest gives it a pop of bright flavor.Enjoyed alongside a cup of coffee or tea, a slice of this lemon blueberry bread is the perfect light breakfast.For a sweeter treat, drizzle it with a simple lemon glaze and call it dessert.

Lemon Blueberry Bread IngredientsHere’s what you’ll need to make this lemon blueberry bread:Blueberries, of course! If you don’t have fresh blueberries on hand, frozen blueberries work too.No need to thaw before folding them into the batter.All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.

Baking powder and eggs – They help the bread puff up as it bakes.Cane sugar – For sweetness.Whole milk Greek yogurt – Ever used sour cream in muffins, cakes, or quick breads? The Greek yogurt plays a similar role here, making this loaf super moist and adding a nice tangy flavor.

Extra-virgin olive oil – For richness.I love the fruitiness it adds to this recipe, but if you’d prefer to use a neutral oil instead

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