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Easy Zesty Lemon Blueberry Easter Bread

lemon blueberry easter bread - featured image
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A bright, lightly sweet bread bursting with juicy blueberries and a fresh lemony punch, perfect for spring brunch or Easter celebrations.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240g) plain Greek yogurt (or dairy-free yogurt)
  • 1/2 cup (120ml) vegetable oil
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk or dairy-free alternative

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour, or line with parchment paper.
  2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk eggs until frothy. Add Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract; whisk until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula just until combined; some lumps are okay.
  5. Carefully fold in blueberries, keeping them intact and evenly distributed.
  6. Scrape batter into prepared loaf pan and smooth the top.
  7. Bake for 55-65 minutes, checking at 50 minutes with a toothpick; it should come out clean or with moist crumbs.
  8. If top browns too quickly, tent with foil.
  9. Let bread cool in pan for 10 minutes, then transfer to a wire rack.
  10. Whisk powdered sugar, lemon juice, and milk to make glaze; adjust thickness as needed.
  11. Drizzle glaze over warm bread and let set before slicing.

Notes

Avoid overmixing the batter to keep bread tender. Fold blueberries gently to prevent color bleeding. Zest lemons before juicing to keep things clean. Let bread cool before glazing to prevent glaze from melting off. For gluten-free version, substitute flour with 1:1 gluten-free baking flour blend. For dairy-free, use coconut yogurt and dairy-free milk.

Nutrition

Keywords: lemon blueberry bread, Easter bread, spring brunch, lemon glaze, quick bread, blueberry bread, zesty bread

Find it online: https://blairrecipes.com/easy-zesty-lemon-blueberry-easter-bread-recipe-for-perfect-spring-brunch/