My blueberry bread loaf recipe comes together in minutes and fills the kitchen with the sweet scent of baking fruit.
You only need one bowl to whisk up this tender yogurt-based batter that stays soft for days. It is the ultimate low-effort treat that tastes like you spent hours baking.
What Makes This Blueberry Bread Loaf So Special
The secret to the incredible texture lies in using oil instead of butter, which guarantees a moist crumb that never dries out. Every slice is packed with juicy berries that burst with flavor in every single bite.
I also love that this batter requires zero fancy equipment or electric mixers to get right. You can simply grab a wooden spoon and have this in the oven before the coffee finishes brewing.
The zesty lemon glaze adds a bright citrus finish that balances the sweetness perfectly. It transforms a simple quick bread into a bakery-style loaf that looks beautiful on any table.
If this dish hit the spot, you’ll want to try my The Perfect Classic Apple Crisp next, plus the Irresistible Chocolate Fudge Recipe delivers the same bold flavors.
Everything You Need for Perfect Blueberry Bread Loaf
Here are the simple pantry staples you will need to bake this treat:
- White Sugar: This sweetens the batter just enough to complement the tart berries and lemon zest.
- Vegetable Oil: Using neutral oil instead of butter keeps the texture light and prevents the loaf from becoming dry.
- Eggs: Use large eggs at room temperature to help bind the ingredients together smoothly.
- Blueberries: Fresh berries work best in season, but frozen ones work perfectly fine if you do not thaw them first.
- Plain Yogurt: This acidic ingredient tenderizes the gluten and ensures the cake stays soft and moist.
- All-Purpose Flour: A standard plain flour provides the right structure without making the bread too dense or heavy.
- Baking Powder: The leavening agent gives the bread a nice lift and a fluffy interior.
- Lemon Zest: Freshly grated zest infuses the entire loaf with a bright citrus aroma that pairs beautifully with berries.
- Salt: A small pinch balances the sugar and enhances the fruit flavors.
- Vanilla Extract: A splash of high-quality vanilla rounds out the flavors and adds warmth.
- Glaze Ingredients: You will need powdered sugar and fresh lemon juice to create the optional finishing drizzle.
Step-by-Step Blueberry Bread Loaf Instructions
Follow these easy steps to get this loaf into the oven:
- Preheat your oven to 390°F (200°C) and prepare a standard loaf pan by greasing it lightly and lining it with parchment paper. Take a small bowl and toss your blueberries with about two teaspoons of flour until they are lightly coated. This crucial step creates friction that prevents the heavy fruit from sinking to the bottom of the batter while it bakes.
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl until they are well combined. Create a well in the center of the dry ingredients and add the yogurt, oil, eggs, lemon zest, and vanilla extract. Whisk the wet ingredients into the dry ones gently until the batter is smooth, being careful not to overmix as this can make the bread tough.
- Switch to a spatula and gently fold the flour-coated blueberries into the batter just until they are evenly distributed. Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50 minutes, then cover loosely with foil and bake for another 15 to 25 minutes until a skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for roughly ten minutes before transferring it to a wire rack to cool completely. While it cools, whisk the powdered sugar and lemon juice together in a small bowl to make the glaze. Drizzle the thick white glaze over the top of the cooled Blueberry Bread Loaf and let it set for twenty minutes before slicing.
Pro Tips for Blueberry Bread Loaf
If you are using frozen fruit for this Blueberry Bread Loaf, do not thaw them before adding them to the batter. Thawing causes the juice to bleed into the dough and turns your beautiful loaf a strange grey color.
Check the oven temperature with a thermometer to ensure it is hot enough before you put the pan inside. A proper initial burst of heat helps the loaf rise tall and creates that lovely golden crust.
You can swap the lemon zest for orange zest if you prefer a warmer citrus note in your baking. This versatile recipe also works wonderfully with chopped strawberries or raspberries if you want to switch things up.
Best Ways to Enjoy Blueberry Bread Loaf
I love serving a thick slice of this Blueberry Bread Loaf slightly warmed with a pat of salted butter. It is also delicious on its own alongside a hot cup of Earl Grey tea in the afternoon.
You can wrap individual slices in plastic wrap and freeze them for a quick grab-and-go breakfast option. The moisture from the yogurt helps the bread taste fresh even after it has been frozen and thawed.
Don’t forget to share this recipe and follow me on Pinterest for more easy baking ideas and sweet treats.
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Blueberry Bread Loaf Recipe
- Total Time: 1 hr 17 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender blueberry bread loaf made with yogurt and fresh or frozen berries, topped with a zesty lemon glaze.
Ingredients
- 1 cup plain yogurt
- 1/2 cup vegetable or canola oil
- 2 teaspoons lemon zest
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup white sugar
- 1 pinch salt
- 1 1/2 cups blueberries (fresh or frozen)
- 2 teaspoons flour (for coating berries)
- 1 1/2 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 390°F (200°C) and line a loaf pan with parchment paper.
- Toss the blueberries with 2 teaspoons of flour in a small bowl to coat them.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- Add the yogurt, oil, eggs, lemon zest, and vanilla, then whisk until just combined.
- Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared pan and bake for 50 minutes.
- Cover loosely with foil and bake for an additional 15-20 minutes until a skewer comes out clean.
- Cool for 10 minutes in the pan, then transfer to a rack.
- Mix the powdered sugar and lemon juice to make the glaze and drizzle over the cooled loaf.
Notes
Do not thaw frozen blueberries before adding them to the batter.
- Prep Time: 12 min
- Cooling Time: 30 min
- Cook Time: 1 hr 5 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: blueberry bread loaf, blueberry cake, easy quick bread, yogurt cake recipe, lemon blueberry loaf