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 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 14
Calories: 339.73kcal
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
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.
Calories: 339.73kcal | Carbohydrates: 40.41g | Protein: 6.73g | Fat: 17.64g | Saturated Fat: 2.08g | Cholesterol: 45.67mg | Sodium: 122.04mg | Potassium: 124.05mg | Fiber: 2g | Sugar: 22g | Vitamin A: 77.03IU | Vitamin C: 3.32mg | Calcium: 35.11mg | Iron: 1.6mg