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Lemon Blueberry Yogurt Bread

Melanie - Gather for bread
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.
3.67 from 6 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Bread

Ingredients
  

  • 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 regular should work too
  • 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 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.
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