Lemon Blueberry Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tall, tender quick bread loaded with blueberries and bright lemon flavor, finished with a tart lemon glaze. The Greek yogurt keeps it moist, making it equally good for breakfast or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- Cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg (at room temp)
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil (or canola oil)
- 1/3 cup Greek yogurt (I love full-fat honey-vanilla; or use full-fat sour cream; at room temp)
- 3/4 cup whole milk (at room temp)
- 2 tablespoons lemon zest (see note 2)
- 2 tablespoons lemon extract (see note 3)
- 1-1/4 cups fresh blueberries (divided (or use frozen; see note 4))
- 2 teaspoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- Glaze (optional: 1/2 cup powdered sugar + 1 tablespoon lemon juice)
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 378mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.