Moist & Tender Lemon Blueberry Bread Recipe Is a Loaf of Pure Sunshine (9 Ingredients) by Elisa Schmitz
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I've always thought that lemon blueberry is one of the all-time great flavor combinations. Now, after making this moist and tender lemon blueberry bread recipe, I'm absolutely sure of it. This easy, delicious blueberry lemon bread is a loaf of pure sunshine! Plus, it includes the health benefits of lemons and the health benefits of blueberries.
This simple lemon loaf recipe combines the zest of lemon with the sweetness of blueberries and the creaminess of Greek yogurt (check out the health benefits of Greek yogurt, which also adds protein) to create an irresistible lemon blueberry bread that you'll crave any time of day. This delightful loaf has a tender crumb that's simply irresistible. It's moist and sweet because of the secret ingredient: mascarpone cheese (a soft, slightly sweet cheese that's similar to an Italian sweet cream cheese). Mascarpone (found in Italian desserts like tiramisu) has a smooth and creamy texture that adds an extra touch of sweetness we can't get enough of.
Here's what you'll need to gather so you can make this lovely lemon blueberry bread recipe: eggs, mascarpone cheese, plain Greek yogurt, a lemon, flour, granulated sugar, baking powder, salt and fresh blueberries. The chopped walnuts are optional. For the optional lemon glaze, you'll need powdered sugar and a bit more lemon juice. You simply mix up the batter then bake it until golden brown. After the bread cools, you can drizzle it with the lemon glaze for an even more incredible treat.
Serve this family-pleasing blueberry lemon bread for breakfast, as part of an elegant brunch, as a snack any time of day or as a refreshing dessert. It's the perfect recipe when you're in the mood for something warm and sunny!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes (ovens vary)
Total Time: 50 to 60 minutes
Servings: 10
Ingredients
- 3 eggs
- 1 cup mascarpone cheese, softened
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon zest (the zest of about 1 medium lemon)
- 1 tablespoon lemon juice
- 1 1/2 cups flour (all-purpose flour or gluten-free flour)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup chopped walnuts (optional)
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
Here's how to make it:
- In a large mixing bowl, add the eggs and mascarpone cheese. Whisk to blend. Add the Greek yogurt and whisk to blend.
- Add the lemon zest and 1 tablespoon lemon juice. Whisk to blend.
- Add the flour, sugar, baking powder and salt. Mix well to combine. (To make this recipe gluten-free, use gluten-free flour.)
- Gently fold in the blueberries, and the walnuts, if using.
- Evenly spread the batter into an 8x4-inch loaf pan that's been lined with parchment paper. Bake at 350 degrees F for about 40 to 50 minutes, or until the loaf passes the toothpick test. (If the loaf is getting too brown on top, cover it loosely with aluminum foil.)
- While bread is baking, make the lemon glaze (if using). In a small mixing bowl or a large measuring cup, add the powdered sugar and lemon juice. Stir to blend.
- Allow bread to cool completely before glazing, slicing and serving. If glazing, spread the lemon glaze onto the cooled loaf, then slice and serve.
- Store leftover bread in an airtight container (in the refrigerator lasts longer). This bread is extra delicious when toasted in a toaster oven or regular oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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