This lemon-blueberry combination is the perfect pairing! It’s easy to make, moist, and topped with a delicious lemon glaze!
The combination of lemon and blueberry is perhaps my favorite flavor combination ever. Whenever I experience these two flavors together, it immediately takes me back to years ago when I took a trip to New York City. I was with two friends walking the streets of NYC, doing the touristy thing and then it starts monsoon(ing) outside – we ran into the closest shop, which just happened to be a cupcake shop. Coincidence? Maybe. Maybe not. Hoping to wait out the storm, we ordered cupcakes. I ordered the blueberry lemon cupcake. Two words. Mind blown. It was so very delicious – moist and flavorful – and thus began my love affair with those two flavors together.
This bread is so incredibly moist. Instead of butter, this recipe calls for oil – and yogurt. Yogurt is a key component in this bread – it also helps to keep the bread moist. However, if you don’t have yogurt, you can always use sour cream.
As always, make sure that you use room temperature eggs – and room temperature yogurt. Having room temperature ingredients allows them to incorporate more effectively. Just let them sit out for 15-30 minutes – I promise that it makes a difference!
For the glaze, some prefer more of an icing on top, while others prefer more of a glaze. Just play with the amount of lemon juice with the confectioners sugar to get the consistency that you like. I prefer a glaze for this bread.
This lemon-blueberry yogurt loaf is so delicious and sure to be a hit. Please excuse me while I go have another slice! Enjoy!
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