An easy and delicious lemon blueberry loaf bread with a lemon glaze is bursting with juicy blueberries and zesty lemon flavor. The perfect spring treat when fresh lemon is in season. This cake has a moist crumb and while we say the glaze is optional, it is highly recommended!
1cupplain yogurtI used Silk unsweetened almond yogurt
2teaspoonslemon zestfrom 2 lemons
1tablespoonlemon juice
1/2teaspoonvanilla extract
1/2cupmelted coconut oilor canola, avocado or vegetable oil
Optional Lemon Glaze
1 1/4cuppowdered sugar
1 1/2tablespoonslemon juice
1tablespoonmilk
Instructions
Preheat the oven to 375° F.
Line a loaf pan with parchment paper and spray with non-stick cooking spray. I use a coconut oil spray.
Wash the blueberries and drain. Place them in a small bowl and toss with 2 teaspoons of flour until completely coated. This step ensures the blueberries don't sink to the bottom of the loaf pan. Set aside.
In a large bowl whisk together the flour, sugar, baking powder, and salt. Add the yogurt, eggs, lemon zest and juice, vanilla, and oil to the bowl. Stir until combined with a wooden spoon.
Fold in the blueberries and pour into the prepared loaf pan.
Bake for 60 - 65 minutes. Test for doneness with a skewer in the center of the loaf.
Rest the bread for 5 minutes in the pan, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick, not watery, so you can add a touch more sugar if needed. Drizzle the glaze over the bread with a spoon.