Easy Blueberry Bread with Lemon
This incredibly moist blueberry bread uses Greek yogurt and fresh lemon zest for the perfect balance of tangy and sweet. Features a crackling sugar top and tender crumb that's better than any bakery.
Ingredients
Wet Ingredients
- 2/3 cup plain Greek yogurt or sour cream room temperature (151g)
- 1/3 cup vegetable, canola, or avocado oil neutral-flavored
- 1/3 cup light brown sugar packed lightly (71g)
- 1/3 cup granulated sugar (71g)
- 1 large egg room temperature
- 1 tablespoon fresh lemon zest from 1 medium lemon
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour spoon and level (178g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Blueberries & Topping
- 3/4 cup fresh blueberries frozen works too (113g)
- 1 tablespoon all-purpose flour for coating blueberries
- 2 tablespoons coarse sugar turbinado or raw sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8½ x 4½-inch loaf pan or line it with parchment paper, letting it hang over the long sides for easy removal.
- In a large bowl, whisk together the Greek yogurt (or sour cream), oil, brown sugar, granulated sugar, egg, lemon zest, and vanilla extract for about 1 minute until the mixture is pale and creamy.
- Add the flour, baking soda, and salt directly to the wet mixture. Gently fold with a wooden spoon or spatula until just combined. Stop when you still see some dry streaks - don't overmix.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until completely coated. This prevents them from sinking and creating soggy spots.
- Add the flour-coated blueberries (including any leftover flour) to the batter. Fold gently with just a few strokes to distribute the berries throughout without smashing them.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the 2 tablespoons of coarse sugar generously over the top.
- Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown with a crackling sugar crust.
- Remove from oven and let the bread cool in the pan for 10 minutes on a wire rack.
- Use the parchment overhangs to lift the bread out of the pan. Transfer to the wire rack and let cool completely for about 1 hour before slicing. This ensures clean slices that show off the blueberry pockets.
Notes
Storage: Wrap tightly in plastic wrap or store in an airtight container for 3 days at room temperature or up to 1 week in the refrigerator.
Freezing: Slice the bread and wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for a few minutes.
Frozen Blueberries: Do not thaw frozen blueberries. Toss them frozen with flour and add to batter. May need an extra 5 minutes of baking time.
Pan Size: A 9 x 5-inch pan will work but the loaf will be flatter. Start checking for doneness at 45 minutes.
Variations: Swap blueberries for raspberries, blackberries, or mixed berries. Try orange or lime zest instead of lemon. Add ½ cup chopped walnuts or pecans for texture.