This lemon blueberry bread recipe is one of my favorite ways to use the blueberries that we collect in Michigan each summer.
These sweet, bursty berries are so delicious that we eat them mostly plain, but I always spare enough for a loaf of this excellent fast bread.
It's juicy, soft, and full of berries, with plenty of lemon zest for a burst of fresh flavor.
A slice of lemon blueberry bread, served with a cup of coffee or tea, makes the ideal light breakfast. For a sweeter treat, sprinkle with a simple lemon glaze and serve as dessert.
Blueberries, of course! If fresh blueberries are not available, frozen blueberries can be used instead. There is no need to defrost before incorporating them into the batter.
All-purpose flour - Spoon and level to avoid overfilling your measuring cup. Baking powder and eggs help the bread bubble up while baking. For sweetness, use cane sugar.
Whole milk. Greek yogurt - Have you used sour cream in muffins, cakes, or quick breads? The Greek yogurt serves a similar purpose, keeping this bread moist and giving a lovely tangy flavor.
Extra-virgin olive oil provides richness. I enjoy the fruitiness it gives to this dish, but feel free to substitute a neutral oil!