Lemon Blueberry Muffin Bread Recipe
A tender, cake-like quick bread that combines the bright citrus notes of fresh lemon zest with bursts of juicy blueberries. This moist loaf delivers classic muffin flavors in an easy-to-slice format that's perfect for breakfast, brunch, or afternoon tea. The addition of yogurt creates an exceptionally soft crumb while butter provides rich flavor. Unlike traditional muffins, this bread bakes in one loaf pan for simpler preparation and neater serving portions.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees
- 2
Line the bottom of a loaf pan with parchment paper, then spray with nonstick cooking spray
- 3
Whisk together flour, baking powder, and salt in a medium bowl
- 4
Add blueberries and lemon zest to flour mixture and toss to combine
- 5
Mix butter and sugar until light and fluffy
- 6
Add eggs one at a time, beating well after each addition
- 7
Add yogurt then dry ingredients, mixing gently until incorporated
- 8
Scrape thick batter into prepared loaf pan
- 9
Bake for 1 hour 10 minutes until golden brown or toothpick inserted in middle comes out clean
- 10
Cool in pan for 10 minutes before removing to cooling rack
Tips
Toss blueberries in flour mixture before folding into batter to prevent sinking during baking.
Don't overmix once you add the dry ingredients to keep the bread tender and avoid a tough texture.
Test doneness with a toothpick since baking times can vary - the center should come out clean or with just a few moist crumbs.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered. Freezes well wrapped tightly for up to 3 months.
Serve at room temperature, optionally warmed slightly. Great with butter, cream cheese, or plain.
Common Mistakes
Don't skip tossing blueberries in flour to avoid them sinking to bottom during baking.
Avoid overmixing batter after adding flour to prevent tough, dense texture.
Don't underbake - center should test clean with toothpick to avoid gummy interior.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing them first. Toss in flour as directed to prevent bleeding and sinking during baking.
What if my bread is browning too quickly on top?
Cover loosely with aluminum foil during the last 20-30 minutes of baking to prevent over-browning while the center finishes cooking.
How long does this bread keep fresh?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Can be frozen for up to 3 months when wrapped tightly.