Lemon and Blueberry Bread with Lemon Icing
A moist and perfectly tender Lemon Blueberry Bread drizzled with a delicious, two-ingredient lemon icing.
Equipment
- 1 Large mixing bowl
- 1 whisk
- 1 bread pan
- 1 rubber spatula
Ingredients
Lemon and Blueberry bread
- ½ cup olive oil
- 1 cup sugar
- 3 tablespoons lemon juice fresh or bottled concentrate
- ½ cup greek yogurt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups flour ¼ cup reserved for mixing with blueberries
- 2 cups blueberries fresh or frozen
Lemon Icing
- 2 cups powdered sugar
- 2-3 tablespoons lemon juice fresh or bottled concentrate
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Instructions
To make the bread
- Preheat your oven to 350℉.
- To a mixing bowl, add the sugar and the lemon juice and mix briefly before adding the oil, Greek yogurt, and eggs. Whisk to combine the ingredients into a slurry.
- Next, add the baking powder, baking soda, salt, and all but ¼ cup of the flour to the bowl and mix gently.
- In a separate bowl, combine the blueberries with the ¼ cup of flour and toss to coat them.
- Then, fold the blueberries into the mixture until just combined.
- Prepare your loaf pan with parchment paper and cooking spray, or your muffin pan with liners.
- Bake the lemon blueberry bread for 40-45 minutes, and then cover it gently with tinfoil before continuing to bake for an additional 20-30 minutes. The bread is fully cooked when a toothpick inserted into the center comes out clean, with no wet batter.
Making the Lemon Icing
- In a small mixing bowl, combine the powdered sugar with the lemon juice, then whisk until smooth and all lumps are gone.
- Pour the icing over the finished and slightly cooled lemon-blueberry bread and enjoy!
Notes
Storage Recommendations
Store the baked lemon-blueberry bread in an airtight container for up to 3 days at room temperature. Alternatively, you can store it in the refrigerator for up to one week in an airtight container. Or up to 1 month in the freezer.
I recommend pre-slicing a loaf if you're freezing it, or making muffins and freezing them individually for 20 minutes before storing in a freezer-safe bag.
