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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

 

Yield: 1 loaf or 2 mini loaves 

Total Time: 50-60 minutes +/-

Ingredients:

2 cups flour + 1 tablespoon, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain Greek yogurt
1 cup granulated sugar + 1 tablespoon, divided
1/2 cup coconut oil, melted
2 eggs
Juice of 1 lemon
2 tsp vanilla extract
Zest of 1 lemon
1 cup blueberries

Lemon Glaze:

3/4 cup powdered sugar
1-2 tablespoons fresh lemon juice
1/2 tsp lemon zest

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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18 Comments

  1. Love this blueberry bread !
    Look amazing !

  2. 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

  3. They look delicious, I love the lemony touch 🙂 Have a great week!

  4. 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!

  5. It looks divine Pam and lemon and blueberries are such a great combination.
    The texture is so inviting!!!
    Cheers,
    Lia

  6. These loaves look so good. I bet the house did smell wonderful. This is breakfast fair for us.

  7. 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!) 🙂

  8. Can I use frozen berries. What adjustment do I need to make should the berries be I thawed ?

    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

  9. 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.

  10. dorothy macisaac says:

    is there a bk on only lemon rec.?

  11. dorothy macisaac says:

    love lemon rec, can never get enough plse help.