Lemon Blueberry Bread

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Lemon Blueberry Bread is soft, fluffy and moist. It's packed full of sweet juicy blueberries while perfectly balanced with tart lemon flavor.

Prep Time15

Bake Time50

Total Time1 5

Servings: slices

Calories: 111kcal

Author: Christine

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons lemon zest
¼ cup lemon juice
2 large eggs
⅓ cup maple syrup
⅓ cup Greek yogurt
¼ cup milk
1 ½ cups blueberries

Instructions

Preheat oven to 350F. Grease a 9x5 loaf pan with non-stick cooking spray.
Add flour, baking soda, baking powder and cinnamon to a medium size bowl. Stir to combine.
In a large bowl, add lemon zest, lemon juice, eggs, maple syrup, Greek yogurt and milk. Whisk to combine.
Add dry mixture to the wet mixture. Use a spatula to fold in the dry mixture until all of the flour is incorporated and there are no lumps in the batter.
Pour ⅓ of the batter into loaf pan.
Add blueberries to remaining batter. Use a spatula to fold in the blueberries.
Pour remaining batter into loaf pan.
Bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Use a bread knife to cut into slices. Makes 12 slices.

Notes

Be sure to grease the pan so the bread doesn't stick!

Make sure to add a third of the batter to the pan before folding in the blueberries. This prevents the blueberries from sinking to the bottom of the pan.

Lemon Blueberry Bread can be stored at room temperature in an airtight container or bag for up to three days.

Lemon Blueberry Bread freezes well. Place bread slices in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.

Nutrition