Easy Lemon Blueberry Bread
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 time
- 10 min
- Cook time
- 1 hr
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅔ cup greek yogurt ( or sour cream; recommend full fat for both)
- ¾ cup oil
- 3 large eggs
- 1 Tablespoon vanilla extract
- 2 ⅓ cup all purpose flour (plus additional 1 ½ Tablespoons)
- 1 ⅓ cup white sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 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
- 1
Preheat oven to 350 degrees F.
- 2
In a large bowl, mix together the wet ingredients and the sugar until the sugar dissolves.
- 3
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.
- 4
Add in the dry ingredients into the wet ingredients and mix together until well combine.
- 5
Gently fold in the lemon zest, lemon juice, blueberries, and walnuts until just combined. Do not over mix in this step.
- 6
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.