Bursting with bright lemon and blueberry flavors, this homemade Lemon Blueberry Bread recipe is an easy quick bread to make any time. Calling for easy to find ingredients, this bread is baked in less than an hour and ready to enjoy for breakfast or dessert shortly after.
0 Preheat the oven to 375°F. Spray an 8" loaf pan with nonstick baking spray and line with parchment paper. Set aside.
1 Toss [wprm-ingredient text="1 cup blueberries" uid="0"] in [wprm-ingredient text="1 tablespoon all-purpose flour" uid="12"] in a medium bowl until coated. Set aside.
2 Measure out the [wprm-ingredient text="1 ¾ cups all-purpose flour" uid="1"], [wprm-ingredient text="½ teaspoon baking powder" uid="2"], [wprm-ingredient text="¼ teaspoon baking soda" uid="3"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="4"] into a medium bowl. Whisk until combined, then set aside.
3 Combine [wprm-ingredient text="½ cup canola oil" uid="5"], [wprm-ingredient text="¼ cup vanilla yogurt and " uid="6"][wprm-ingredient text="¾ cup granulated sugar" uid="7"] in a large bowl. Whisk until combined.
4 Add [wprm-ingredient text="1 large egg" uid="8"], [wprm-ingredient text="2 tablespoons lemon zest" uid="9"], [wprm-ingredient text="3 tablespoons freshly squeezed lemon juice" uid="10"] and [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="11"]. Whisk until combined.
5 Sprinkle the flour mixture into the wet ingredients, stirring with a rubber spatula until just combined.
6 Add the flour-coated blueberries to the bowl. Gently fold them into the batter using the rubber spatula.
7 Pour the batter into the prepared loaf pan. Top with additional blueberries, if desired.
8 Bake for 55-65 minutes in the preheated oven, or until golden brown and baked through. To confirm the loaf is baked completely, insert a toothpick. If it comes out clean, you're good; if the toothpick has batter on it, bake for longer.
9 Let cool for 15-20 minutes before removing from the loaf pan and slicing.
10 Enjoy!
