This is the ultimate spring breakfast loaf—bright, zesty, and bursting with jammy blueberries. The secret to a perfect breakfast bread (versus a dessert cake) is a slightly tighter crumb that can handle a thick smear of salted butter.
The biggest challenge with blueberry bread? Keeping the berries from sinking to the bottom. I’ve got a trick for that below.
Ingredients
| Component | What You’ll Need |
| The Dry | 2 cups All-purpose flour + 1 tsp Baking powder + ½ tsp Salt |
| The Wet | 1 cup Greek yogurt (plain) + 1 cup Sugar + 3 Large eggs |
| The Flavor | Zest of 2 Lemons + 2 tbsp Lemon juice + 1 tsp Vanilla |
| The Fat | ½ cup Vegetable oil (makes it moister than butter) |
| The Fruit | 1 ½ cups Fresh blueberries |
Step-by-Step Instructions
1. The “Anti-Sink” Trick
Toss your blueberries in 1 tablespoon of flour before adding them to the batter. This light coating of flour helps the berries “grip” the batter so they stay suspended throughout the loaf instead of falling to the bottom.
2. Mix the Batter
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In a large bowl, whisk together the sugar, eggs, yogurt, oil, lemon zest, juice, and vanilla until smooth.
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Gently fold in the flour, baking powder, and salt. Do not overmix. Stop the moment you see no more dry flour streaks.
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Carefully fold in the floured blueberries.
3. Bake
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Pour into a greased 9×5-inch loaf pan.
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Bake at 350°F (175°C) for 50–60 minutes.
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The Test: A toothpick inserted into the center should come out clean (minus maybe a purple blueberry streak).
4. The Lemon Glaze (Optional but Highly Recommended)
While the bread is cooling, whisk 1 cup powdered sugar with 2 tbsp lemon juice. Drizzle it over the bread while it’s still slightly warm so it soaks in just a bit.
3 Tips for a Perfect Loaf
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The Yogurt Factor: Using Greek yogurt provides a hit of protein and acidity, which reacts with the baking powder to make the bread incredibly tender. If you don’t have yogurt, sour cream is a perfect 1:1 substitute.
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Frozen vs. Fresh: You can use frozen berries, but do not thaw them first. Thawed berries will bleed juice and turn your entire loaf a murky grey-purple color.
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Zest First: Always zest your lemons before you juice them. It is nearly impossible to zest a squeezed lemon half!