This is my take on a Blueberry lemon bread recipe a friend shared with me years ago. You can make the bread with raspberries or blackberries, and it works beautifully for breakfast, as a snack, or even as a dessert served à la mode. Keep in mind, the bread is on the sweeter side, but it tastes delicious any time of day. I recommend using Greek yogurt because its thick consistency helps achieve the perfect texture. Although the Blueberry lemon bread recipe might not be Greek, the yogurt adds something special.
Blueberry Lemon Bread
Blueberry lemon bread is easy to make and can be customized to use your favorite berry or create a berry medley. The only thing I would not tamper with is the use of Greek Yogurt; the consistency of the bread rests on the yogurt.
Equipment
- 1 Kitchenaid Mixer (or other comparible brand; do not use a hand held mixer)
- 1 9 X 4 inch bread loaf pan (or 9 x 5 will work too)
Ingredients
- 2 cups flour
- 2/3 – 1 cup granular sugar (use 1 cup when using plain yogurt)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup vanilla or lemon Greek Yogurt (plain yogurt can be used; just add more sugar)
- 2 large eggs, beaten
- 4 tbsp unsalted butter, melted and slightly cooled
- 2 lemons grated for zest/ or zest of 1 lemon and squeeze the juice from 2 lemons (or you can use 2 overflowing tbsp of lemon juice)
- 1 tsp vanilla extract (don't be afraid to let the spoon overflow)
- 1 tsp lemon extract (don't be afraid to let the spoon overflow)
- 1 cup fresh blueberries (frozen can be used just make sure they are organic or a quality name you trust)
Instructions
- Preheat the oven to 350° F. Line a 9 x 4or 9 x 5-inch pan with foil (bottom and sides). Then spray with non-stickcooking spray (like PAM).
- Combine flour, sugar, baking powder, baking soda,salt in a bowl. (stir with a spoon or spatula a couple times).
- Whisk together the Greek yogurt, eggs, melted butter,lemon, vanilla and lemon extract in a bowl. pour the wet ingredients into thedry. Mix/stir until blended. The batter will be very thick!
- Sprinkle the blueberries with flour (1-2 tsp) andtoss to coat (I use a strainer). This helps prevent the berries from sinking tothe bottom of the pan. Then using a spatula fold the berries into the batter.Don’t worry about the extra flour in the strainer; just throw it away.
- Scrape the batter into the prepared bread loaf pan. Thensprinkle with granulated sugar. How much depends on your taste. (See picturebelow: I consider this moderate). Bake for 55-65 minutes or until the toothpickstuck into the center of the loaf is almost clean. If the loaf starts getting too brown coverwith foil until baking is complete. (I usually foil the last 15-20 minutes.
- Let cool at least 10-15 minutes. Serve with butter for breakfast or snack; or À la mode for dessert.Enjoy!
Notes
- The variation in the use of lemon is due to taste. Some people don’t like lemon zest or overly lemonade flavor. If you are one of those people and you have decided to use lemon yogurt, then start with ½ the amount of lemon and taste the dough. Add more if/when desired.
- You can freeze the bread after allowing it to cool completely. It can stay in a freezer safe container for up to 3 months.
For more of my delicious recipes including the Blueberry lemon bread recipe, visit here: https://charleston-foodie.com/recipes/
Additional Resources:
- Nutritional benefits of Greek yogurt – Learn about the health benefits of using Greek yogurt in your Blueberry lemon bread recipe.