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Blueberry Lemon Bread is a moist, made-from-scratch lemon loaf cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze!A Sweet Bread With Fresh BlueberriesBlueberry Lemon Bread is a moist, made-from-scratch lemon cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze that is pure perfection. This is the kind of cake that can be eaten for breakfast, snack, or dessert. The lemon sugar juice really makes this cake super moist (along with the yogurt!) If you enjoy my Lemon Blueberry Poke Cake, then this will become your new favorite!My loaf came out perfectly and I will definitely be making this again! Thank you for your hard work in guiding us through these recipes! BettyFrequently Asked Questions:Can I use a cake mix instead? The original cake base is an Ina Garten recipe that I adapted. My version for Lemon Blueberry Loaf Cake is a little lighter and has the addition of blueberries and a vanilla glaze.Need a short cut? Use a boxed lemon cake mix and split this up into two loaf pans. Make the cake according to the package directions and add the additional yogurt to the batter. You can add additional fresh blueberries since you are essentially doubling the recipe. Why coat the blueberries in flour? Tossing the blueberries with a little flour helps keep them suspended throughout the batter instead of sinking to the bottom of the loaf while it bakes. Why is my loaf taking longer to bake? Every oven will have different hot spots and your elevation matters as well. I bake and test recipes at sea level, if youre at a different elevation, the baking time required will vary. Also, test your actual oven temperature with an oven safe thermometer. You may be surprised to find what your oven temp is actually reading versus what it says youre baking at on the screen. Always just bake until your loaf is done and safe to eat. Can I turn this into muffins? Yes. This batter works well for muffins. Fill muffin cups about full and bake until a toothpick inserted in the center comes out clean. What type of pan works best? A metal loaf pan is the best choice for this recipe. Metal pans heat up more quickly and evenly, which helps the loaf rise properly and develop a nice golden crust while baking through evenly in the center.A glass loaf pan can also be used, but keep in mind that glass retains heat longer and can cause the outside of the bread to bake faster than the center. If using a glass pan, you may want to reduce the oven temperature by about 25F and start checking for doneness a few minutes earlier than the recipe suggests.No matter which pan you use, be sure to only fill it about full. If you have extra batter, bake it in a muffin tin or mini loaf pan rather than overfilling the loaf pan, which can lead to uneven baking or overflow. Can I freeze Lemon Blueberry Bread? Absolutely. Wrap the fully cooled loaf tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. How do I store leftover Blueberry Lemon Bread? Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Ingredients Needed: (See Recipe Card Below For The Full Recipe)all-purpose flour Ive tested this recipe time and time again using all purpose flour with baking powder and salt. If you choose to use self rising flour, omit the powder and salt.baking powdersaltvanilla yogurt I just used regular vanilla yogurt (not Greek). I suppose you could use Greek but may make the batter a bit thicker. if you can, I suggest keeping the yogurt, dont swap it out for anything else. The yogurt is what keeps this a moist bread. Vanilla yogurt works beautifully, but plain or lemon yogurt can also be used. Just keep in mind that different flavors may slightly change the final taste of the bread.sugareggscanola oilgrated lemon zestvanilla extractfresh blueberries I used fresh blueberries. But, frozen blueberries work well in this recipe. Theres no need to thaw them first. Toss them with the flour while still frozen, then gently fold them into the batter. Keep in mind that frozen blueberries may cause a little more color streaking in the batter than fresh berries. Additionally, you can use canned blueberries, just be sure to drain them first.How To Make Blueberry Lemon BreadMix together dry ingredientsPreheat the oven to 350F degrees. Grease and flour a standard size bread loaf pan. Or you can spray it with nonstick cooking spray that has flour in it. In a bowl, sift together the flour, baking powder, and salt.Combine wet ingredientsIn a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.Mix together wet and dry ingredientsAdd the dry ingredients into the wet ingredients and whisk until batter is smooth. Add blueberriesSprinkle 2 teaspoons flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter.Pour batter into loaf pan and bakePour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean. DO NOT OVERFILL loaf pan. If only want it about 3/4 full. If you have batter leftover, you can use it to make some muffins or a mini loaf.Make simple syrupIn a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely.Turn off heat and set aside.Pour simple sugar over baked loafWhen the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool.Make the glazeIn a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency.Pour glaze over cooled cakePour over the cooled cake and let it run down the sides.Slice and enjoy!Craving More Recipes?Starbucks Lemon LoafBlueberry Muffin CakeLemon Blueberry TiramisuLemon Blueberry MuffinsBiscuit Blueberry Cake with BisquickBlueberry CobblerBlueberry Butter Swim BiscuitsLemon Blueberry Coffee CakeLemon Blueberry Poke CakeBlueberry Cheesecake Crescent RollsBlueberry Dump CakeBlueberry Pie FillingBlueberry Cookies PrintBlueberry Lemon BreadBlueberry Lemon Bread is a moist, made-from-scratch lemon loaf cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze!Course DessertCuisine AmericanPrep Time 25 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 8Calories 412kcalAuthor Brandie SkibinskiIngredientsFor the cake:1 cups all-purpose flour2 teaspoons baking powderpinch of salt1 cups vanilla yogurt (regular not Greek)1 cup sugar3 large eggs cup oil (I used canola oil)2 teaspoons grated lemon zest (see notes below)1 teaspoon vanilla extract2 teaspoons all purpose flour (to coat blueberries)1 cup fresh blueberriesFor the Lemon Simple Sugar: cup freshly squeezed lemon juice cup sugarFor the Vanilla Glaze: cup powdered sugar teaspoon vanilla extractmilk, as needed (start with about 1/2 Tablespoon)InstructionsPreheat the oven to 350F degrees. Grease and flour a standard bread loaf pan. You can also spray the pan with nonstick cooking spray that has flour in it. In a bowl, sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder and a pinch of salt. In a separate large bowl, whisk together 1 1/4 cups vanilla yogurt, 1 cup sugar, 3 large eggs, 1/3 cup oil, 2 teaspoons grated lemon zest and 1 teaspoon vanilla extract. Add the dry ingredients into the wet ingredients and whisk until batter is smooth. In a bowl, sprinkle 2 teaspoons all purpose flour over 1 cup fresh blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter. Pour the batter into the prepared pan and bake on the middle oven rack for about 45-50 minutes, or until toothpick tester comes out clean.NOTE: Oven times can and DO vary (especially at different elevations!) Please go by doneness, not just by time. In a small sauce pan over medium heat, stir together 1/3 cup freshly squeezed lemon juice and 1/3 cup sugar. Cook until the sugar dissolves completely. Turn off heat and set aside. When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes.Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool. NOTE: You can poke small holes into the top of the cake before pouring the simple syrup on top. This will allow it to soak into the cake better. Some folks don't like how the tiny holes look in the finished loaf so I will leave that up to you. In a small bowl, stir together 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract and enough milk to make a pourable consistency. Add a tiny bit of milk at a time and whisk until it gets to a thickness you prefer. Pour over the cooled cake and let it run down the sides. Slice and enjoy! VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You will probably need about 2 lemons for this recipe. If they are small, get 3 lemons just in case.NutritionCalories: 412kcal | Carbohydrates: 71g | Protein: 6g | Fat: 11g | Sodium: 51mg | Fiber: 1g | Sugar: 51gOriginally published: July 2011Updated & republished: May 2019

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