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Lemon Blueberry Bread with Lemon Glaze

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 a quick 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. I filled my loaf pans a little full because there wasn’t enough extra batter to use a third pan. I placed a baking sheet under the loaf pans to pick up any spillage, which was thankfully minimal.

The lemon blueberry bread smelled amazing while it baked and it looked beautiful when I took it out of the oven. After it cooled, I drizzled the top with a tart lemon glaze. My kids had a slice for dessert tonight and absolutely loved it. My daughter said she could have eaten a whole mini loaf. I sliced the remaining bread and individually wrapped them in saran wrap for their lunch box treats this week.

Lemon Blueberry Bread with Lemon Glaze

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 into the yogurt mixture until well combined. Don’t over mix. 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.

Lemon Blueberry Bread with Lemon Glaze

Lemon Blueberry Bread with Lemon Glaze

Lemon Blueberry Bread with Lemon Glaze

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 2 Small Loaves or 1 Large Loaf
Author: Pam - For the Love of Cooking

Equipment

  • 2 Mini Loaf Pans

Ingredients

Lemon Blueberry Bread:

  • 1 cup fresh blueberries
  • 2 cups + 1 tbsp flour, divided
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain Greek yogurt
  • 1 cup + 1 tbsp white sugar, divided
  • ½ cup coconut oil, melted
  • 2 large eggs
  • Juice & zest of 1 lemon
  • 2 tsp vanilla extract

Lemon Glaze:

  • ¾ cup powdered sugar
  • 1-2 tbsp fresh lemon juice, to taste
  • ½ tsp lemon zest

Instructions

Lemon Blueberry Bread:

  • 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 into the yogurt mixture until well combined. Don't over mix. 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. 

Lemon Glaze:

  • 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
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Recipe Rating




22 Comments

  1. 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

    1. 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

  2. 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!

  3. 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!) 🙂

    1. 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

  4. 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.

    1. Dorothy,

      Thanks for letting me know!! I have corrected the problem and you should now be able to print the recipe.

      -Pam

  5. 5 stars
    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.

    1. 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