Description
Homemade moist lemon bread with fresh blueberries, topped with a lemon glaze. Made with Greek yogurt as a healthy choice. Great quick bread to serve in the summer.
Ingredients
Units Scale
- 1 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- pinch of salt
- 1 egg (beaten)
- 1 cup milk
- 1/4 cup melted butter
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 4 oz plain Greek yogurt
- 1 cup fresh or frozen blueberries
Lemon Glaze:
- 1/2 cup confectioners sugar
- 1 teaspoon lemon juice
- 1 teaspoon milk
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 degrees. Grease bottom and sides of 9 x 5-inch loaf pan.
. - Combine flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Set aside.
- Mix together egg, milk, melted butter, lemon zest and lemon juice. Pour into the well. Mix just until combined. Stir in yogurt. Gently fold in blueberries.
- Pour batter into prepared pan and bake for 50 to 55 minutes. Cool on a
wire rack for 10 minutes before removing from pan.
For Lemon Glaze:
- Combine confectioners sugar with lemon juice, milk and lemon zest. Stir until smooth consistency. Drizzle over warm bread.
- Let cool before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread