Lemon Blueberry Loaf
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!
Servings 8 servings
Calories
Ingredients
- 1 1/2 cups fresh blueberries
- 1 3/4 cup all-purpose flour plus 2 teaspoons
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup plain yogurt I used Silk unsweetened almond yogurt
- 2 teaspoons lemon zest from 2 lemons
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup melted coconut oil or canola, avocado or vegetable oil
Optional Lemon Glaze
- 1 1/4 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon milk
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.