Easy Lemon Blueberry Bread Recipe

Lemon blueberry bread with a golden brown crunchy crust on a wire rack

5 from 21 votes

Easy Lemon Blueberry Bread Recipe

A super easy lemon blueberry bread recipe with walnuts and a golden crunchy crust. This lemon blueberry bread is so easy it’s ready for the oven in 10 minutes!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 339.73kcal

Ingredients

Wet Ingredients:

⅔ cup greek yogurt or sour cream; recommend full fat for both
¾ cup oil
3 large eggs
1 Tablespoon vanilla extract

Dry Ingredients:

2 ⅓ cup all purpose flour plus additional 1 ½ Tablespoons
1 ⅓ cup white sugar
¾ teaspoon baking soda
¼ teaspoon salt

Add ins:

2 Tablespoons lemon zest
2 Tablespoons fresh lemon juice
2 cups blueberries fresh or frozen; if using frozen, do not thaw ahead of time
1 ½ cup walnuts chopped

Instructions

Preheat oven to 350 degrees F.
In a large bowl, mix together the wet ingredients and the sugar until the sugar dissolves.
Toss the blueberries in the 1½ Tablespoons of flour until it's well coated and set aside. This will prevent the berries from sinking to the bottom.
Add in the dry ingredients into the wet ingredients and mix together until well combine.
Gently fold in the lemon zest, lemon juice, blueberries, and walnuts until just combined. Do not over mix in this step.
Fill up two well-greased small loaf pans and bake them in the oven for about an hour or until the top is golden brown and a toothpick inserted in the middle comes out clean. Or fill a single well-greased medium loaf pan and bake in the oven for about an hour and 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean. If the crust starts to get too dark, loosely cover it with foil.

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