While visiting my mother-in-law Fran in Arizona over Christmas, she gave me a set of cute mini loaf pans. I used them to make this lemon blueberry bread with a bright lemon glaze. The recipe is adapted from a version I loved and makes two mini loaves (or one large loaf). The crumb is tender from Greek yogurt and the berries and lemon create a lively, fresh flavor. After cooling I drizzled a tart lemon glaze over the top — my kids tried a slice for dessert and declared it a hit.
Lemon Blueberry Bread with Lemon Glaze
Ingredients — Lemon Blueberry Bread:
- 1 cup fresh blueberries
- 2 cups + 1 tbsp all-purpose flour, divided
- 2 tsp baking powder
- ½ tsp salt
- 1 cup plain Greek yogurt
- 1 cup + 1 tbsp granulated sugar, divided
- ½ cup coconut oil, melted (or neutral oil of choice)
- 2 large eggs
- Juice and zest of 1 lemon
- 2 tsp vanilla extract
Ingredients — Lemon Glaze:
- ¾ cup powdered sugar
- 1–2 tbsp fresh lemon juice, to taste
- ½ tsp lemon zest
How to Make Lemon Blueberry Bread with Lemon Glaze
Preheat the oven to 350°F (175°C). Grease two mini loaf pans or one large loaf pan with coconut oil spray or butter and a light dusting of flour.
Place 1 tablespoon of the flour in a small bowl and toss the blueberries with it until they are lightly coated. This helps prevent the berries from sinking in the batter.
In a medium bowl whisk together the remaining flour, baking powder and salt.
In a separate large bowl beat the Greek yogurt with 1 cup of the sugar, the melted coconut oil, eggs, lemon juice, lemon zest and vanilla until smooth and creamy. Add the dry ingredients to the wet mixture gradually and stir until just combined—do not overmix. Gently fold in the floured blueberries.
Divide the batter evenly between the prepared pans. Sprinkle the remaining tablespoon of sugar evenly over each loaf for a light, sweet crust.
Bake for about 50–60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Mini loaves can look full and may still take close to an hour; start checking after 30 minutes and rotate pans if your oven has hot spots.
While the loaves cool slightly, whisk the powdered sugar, lemon zest and 1 tablespoon lemon juice together. Add more lemon juice, a little at a time, until you reach a smooth glaze consistency that will drizzle but not run off completely.
When the loaves are mostly cooled, drizzle the lemon glaze over the top. Allow the glaze to set a few minutes before slicing. Serve at room temperature and enjoy.
Equipment
- 2 mini loaf pans
- Wire cooling rack (optional)
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 oven to 350°F (175°C). Grease two mini loaf pans or one large loaf pan.
- Toss 1 tbsp flour with the blueberries and set aside to prevent sinking.
- Whisk together the remaining flour, baking powder and salt.
- Beat Greek yogurt, 1 cup sugar, coconut oil, eggs, lemon juice, lemon zest and vanilla until creamy.
- Add dry ingredients to wet ingredients gradually and mix until just combined. Fold in the blueberries.
- Pour batter into prepared pans and sprinkle the remaining tablespoon of sugar over the top.
- Bake 50–60 minutes or until a tester comes out clean. Start checking at 30 minutes for doneness and rotate if needed.
Lemon Glaze
- Whisk powdered sugar, lemon zest and 1 tbsp lemon juice until smooth. Add more juice if needed to reach desired drizzle consistency.
- Drizzle glaze over cooled loaves, let set briefly, then slice and serve.