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Blueberry Bread Recipe

Blueberry Bread
Today I tried a recipe for blueberry bread (or maybe it’s more like a cake or a loaf) that I’m going to share with you. Yeah, before you say anything – my blueberries all sunk to the bottom
L. I wasn’t very happy about that but it still tasted great at least. I wanted to use wild blueberries as they work better, but unfortunately, I couldn’t find any at this time of year. I came across this recipe on Smitten Kitchen and decided to give it a try. If you choose a lot of variations could be made to this recipe – maybe instead of using blueberries use blackberries or raspberries? You could also consider adding some of your favorite chopped nuts into the bread. What I really like about this recipe is how moist it came out and the great lemon flavor it has. This recipe for blueberry bread is a great combination of yogurt, blueberries, and lemon. Give it a try and let me know what you think.
Blueberry BreadBlueberry Bread

Blueberry BreadBlueberry Bread

Blueberry breadblueberry bread

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Blueberry Bread Recipe


  • Author: Bobby
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Ingredients

  • 1 1-/2 cups all-purpose flour
  • 1 tablespoon flour (for blueberries)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 cup of sugar
  • 1 tablespoon sugar
  • 3 extra large eggs
  • 2 teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • A ½ cup of vegetable oil
  • 1 ½ cups blueberries (fresh or frozen)
  • 1/3 cup lemon juice (freshly squeezed)

Instructions

  1. Grease and flour an 8 ½ x 4 ¼ x 2 ½ inch baking pan. Preheat the oven to 350 degrees. In a bowl mix 1 ½ cups flour, salt, and baking powder. Set aside.
  2. In another bowl whisk together yogurt, eggs, sugar, lemon zest, oil and vanilla extract. Slowly mix the wet and dry ingredients together into one bowl.
  3. Lightly toss blueberries in 1 tablespoon of flour to coat, and fold them gently into the batter. Pour the batter into your baking pan and bake for 50-60 minutes or until done. Stick a toothpick in the loaf and if it comes up clean, it’s done. While the loaf is baking cook 1/3 cup lemon juice and 1 tablespoon of sugar until sugar is dissolved. Set aside.
  4. When the loaf is done allow it to cool for 10-15 minutes, and place on a cooling rack. When the loaf is still warm pour the lemon-sugar mixture over it and allow it to soak in. Allow to fully cool.


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19 comments

  1. emiglia says:

    Gorgeous pictures. Just a hint for you: when you bake with berries, throw them in the freezer for about an hour before baking, and then pull them out and toss them with some flour before putting them in the batter. They shouldn’t sink that way!

  2. candy says:

    wow! looks delicious! Can I substitute cake flour instead of all purpose flour? Thanks!

  3. Karen says:

    I’ve got this recipe in the oven now and can’t wait to try it because it smells fantastic (though I only had vanilla yogurt, and no lemons). I just discovered your site looking for a blueberry bread recipe, and you have some great recipes. Thanks for sharing!

  4. Megan says:

    I know it says that it requires freshly squeezed lemon juice but could I get the same results from the store bought lemon juice?

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