Lemon Blueberry Bread with Lemon Glaze
When we were visiting my mother-in-law Fran in Arizona over Christmas, she bought me a few adorable mini loaf pans. For this week’s lunch box treat, I decided to bake this lemon blueberry bread with lemon glaze bread but instead of one large loaf, I made two mini loaves using my new pans. I found this recipe on Live Well Bake Often that looked amazing. After it cooled, I drizzled the top with a tart lemon glaze. My kids had a slice for dessert tonight and absolutely loved it.
How to Make Lemon Blueberry Bread with Lemon Glaze
Preheat the oven to 350 degrees. Coat two mini bread loaf pans or one large loaf pan with coconut oil cooking spray.
Toss 1 tbsp flour with the fresh blueberries; set aside. Side Note: This process helps prevent the blueberries from sinking.
Mix together in a bowl, the flour, baking powder, and salt until well combined.
Beat the Greek yogurt, 1 cup of sugar, coconut oil, eggs, lemon juice, vanilla, and lemon zest together until creamy. Slowly add the flour mixture to the yogurt mixture until well combined. Don’t overmix. Gently fold in the blueberries. Pour the batter evenly into the two prepared loaf pans. Sprinkle the tablespoon of sugar evenly over each loaf.
Place into the oven and bake for 50-60 minutes, or until a tester inserted into the center comes out clean.
Side Note: I thought my mini loaves would take less time to bake, but because they were so full, they still took nearly an hour. Start checking your loaves, and turning them in the oven, after 30 minutes.
Combine the powdered sugar, lemon zest, and lemon juice together until smooth and creamy and the consistency you desire. Spoon drizzle the lemon glaze over the loaves. Enjoy.
Love this blueberry bread !
Look amazing !
Hi Pam,
Do you think frozen blueberries would work here? If so what changes if any do you think I would have to do to baking time or anything else?
Thanks,
Pat
Hi Pat!
I hope all is well. Say hi to Shannon for us!
You can definitely use frozen blueberries. Make sure to keep them frozen until right before blending into the batter, otherwise the batter will turn blue.
Pam
They look delicious, I love the lemony touch 🙂 Have a great week!
They look so beautiful! And the tangy lemon glaze sounds just as amazing.
What a lovely taste of summertime! I have blueberries in my freezer from the summertime picking on Gap Mountain (right out back of our home) … it’s such a treat to bake with them in the dead of winter! Your breads look wonderful!
It looks divine Pam and lemon and blueberries are such a great combination.
The texture is so inviting!!!
Cheers,
Lia
Sounds wonderful! I think I’ll give this a try with gluten-free flour; we’ll see how it goes!
I must make more use of my mini loaf pans. These look pretty and I’m sure tasted great
These loaves look so good. I bet the house did smell wonderful. This is breakfast fair for us.
i love miniatures! lemon and blueberry are a beautiful combination, both in taste and appearance! (wait, can something taste beautiful? i say that it can!) 🙂
Great recipes thanks for your hard working
Greay recipes thanks
Can I use frozen berries. What adjustment do I need to make should the berries be I thawed ?
Hi Ann,
You can use frozen blueberries. Make sure to keep them frozen until right before blending into the batter, otherwise the batter will turn blue.
Pam
Made this today and found it quite delightful. I used sour cream in place of yogurt because that what i was on hand. I also was out of coconut oil so replaced it with vegetable oil. I used about 3/4 cup of sugar in the loaf, but will use even less next time because the loaf was on a sweeter side for.
is there a bk on only lemon rec.?
love lemon rec, can never get enough plse help.
Will try the recipe, but the PRINT RECIPE link does not work.
Dorothy,
Thanks for letting me know!! I have corrected the problem and you should now be able to print the recipe.
-Pam
Excellent!!! Everyone love it. I did not have enough yogurt so I substituted sour cream & it worked well. I also substituted grape seed oil for coconut oil, which I do not use. Thank you for such a delicious recipe.
Dorot
I’m so glad it worked well for you and that everyone enjoyed the bread. Thank you for taking the time to let me know.
-Pam