If you like blueberry muffins, you’ll probably like this lemon blueberry bread just as much. It has a similar texture and flavor profile. This quick bread is not too sweet and is studded throughout with luscious blueberries and lemon zest. It is coated with a lemon frosting to create a loaf that is great for breakfast or brunch, or as a snack with a cup of tea or coffee. To transform simple, easy-to-obtain components into a batter that can be baked in a loaf pan, you only need a few bowls and a whisk in addition to the fact that you do not need a mixer.

You can make this dish with either fresh or frozen blueberries, whichever you choose (no need to thaw them if frozen). If you have very big blueberries, you may want to halve them while they are still frozen in order to ensure that the blueberries are spread equally throughout the bread.

The great thing about this bread is that the recipe calls for a variety of ingredients that you most likely already have stocked in your kitchen’s refrigerator and pantry. This is everything you will need to get started:

  • Fresh or frozen blueberries; I used about 7 ounces. 
  • 4 Tbsp.Of unsalted butter – softened. 
  • 1 Cup.Of granulated sugar. 
  • 2 medium-sized lemons. 
  • 2 Cups.Of all-purpose flour – sifted. 
  • 1 Tsp.Of baking powder. 
  • 1 Tsp.Of kosher salt. 
  • 1/4 Tsp.Of baking soda. 
  • 1 Cup.Of whole plain yogurt. 
  • 2 beaten eggs. 
  • 3/4 Cup.Of powdered sugar. 

Step 1: Prepare an oven to 350 degrees Fahrenheit with a rack positioned in the center. In the meanwhile, grease a 9×5-inch loaf pan. If the blueberries are on the big side, you may want to cut the 1 1/2 cups down to 1 cup. 

Step 2: In a medium bowl that can go in the microwave, heat 4 tablespoons of unsalted butter for approximately 30 seconds. 

Step 3: Sift 1 cup of granulated sugar into a large basin. To make lemon sugar, finely grate the zest of 2 medium lemons into the sugar and set the lemons aside for juice. Blend the zest and sugar together with your fingertips until aromatic. 

Step 4: To the lemon sugar, add 2 cups of all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, and 1/4 tsp baking soda and mix to incorporate.  

Step 5: Extract the juice of three-quarters of a cup from the lemons you just zest. Whisk together 3 tablespoons of butter, 1 cup of plain yogurt, and the beaten eggs. 

Step 6: After adding the yogurt mixture to the flour mixture, stir with a rubber spatula until the two mixtures are nearly completely blended but still contain a few apparent streaks of flour. 

Step 7: After adding the blueberries, fold the mixture until it is barely incorporated and there are no flour streaks left. Be careful not to overwork the mixture, since it will be rather thick. Spread the batter evenly in the loaf pan, being sure to get it into the corners. 

Step 8: Cook for 55 to 65 minutes, or until the top is golden and a toothpick inserted in the middle comes out clean. For best results, set it on a wire rack to cool for 10 minutes. 

Step 9: After 1 hour and 15 minutes, loosen the bread from the pan with a thin knife, turn it out of the pan, and allow it to cool entirely on the rack. Use a knife with a serrated edge to slice it then serve it with a cup of coffee.

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