Description
A sweet and tangy Lemon Blueberry Bread Cake with a moist texture and bright glaze, perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch fine salt
- 3/4 cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/4 cup neutral oil
- 1/2 cup Greek yogurt or sour cream
- Zest from 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups blueberries
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice for glaze
- 1 pinch salt for glaze
- A splash of milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
- Combine melted butter, oil, and granulated sugar in a large mixing bowl until smooth. Add eggs, Greek yogurt, lemon juice, and vanilla extract.
- Whisk together flour, baking powder, and salt in another bowl. Fold dry ingredients into the wet mixture, then gently fold in blueberries.
- Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes until a toothpick comes out clean.
- Mix powdered sugar, lemon juice, and salt for the glaze. Drizzle over the cooled bread.
Notes
Use fresh blueberries for better flavor and avoid overmixing to keep the bread light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American