Why do my blueberries sink to the bottom of the bread?

This usually happens when the batter is too loose or the berries aren't coated. Tossing the blueberries in a teaspoon of flour along with the tablespoon of sugar before folding them in gives them a slightly gripped surface that can help them stay suspended in the batter.

Can I use low-fat or non-fat yogurt?

According to baking experts, substituting low-fat or non-fat yogurt may produce a slightly drier loaf. Whole-milk yogurt is recommended for the texture this recipe is known for. Greek yogurt can also work — it tends to produce a slightly denser crumb but still a flavorful result.

Can I use lemon extract instead of fresh lemon zest?

Lemon extract can be used in a pinch, but the flavor profile will be different. Zest contains the essential oils from the peel, which give a more rounded, aromatic lemon flavor. Extract tends to taste sharper and more one-dimensional. If using extract, start with ½ teaspoon and adjust to taste.

How do I know when the bread is fully baked?

The most reliable test is inserting a toothpick or thin skewer into the center of the loaf. It should come out clean or with just a few dry crumbs. The internal temperature of a fully baked quick bread is typically around 205°F if you use an instant-read thermometer.

Can I make this recipe as muffins?

Yes. Divide the batter into a lined 12-cup muffin tin, filling each cup about two-thirds full. Bake at 350°F for approximately 20 to 24 minutes. You can brush the warm muffins with a small amount of lemon syrup and drizzle with glaze once cooled.

Can I reduce the sugar?

Reducing the sugar in the batter can affect both the moisture and the browning of the loaf. If you'd like a less sweet result, reducing by 2 to 3 tablespoons is generally considered safe without dramatically changing the texture. Reducing further is not recommended without testing, as sugar plays a structural role in quick breads.

Does the lemon syrup make the bread soggy?

When poured onto a hot loaf directly out of the oven, the syrup absorbs into the crumb rather than sitting on the surface. The key is to pour it slowly and evenly and to let the loaf rest in the pan for at least 10 minutes before removing it. The result is a moist interior, not a wet one.

Can I bake this bread ahead for a special occasion?

Absolutely. The loaf can be baked and syrup-soaked a day in advance. Store tightly wrapped at room temperature. Add the glaze the morning of serving for a fresh, polished look.

Ina Garten Lemon Blueberry Bread Recipe

Description

A tender, moist lemon blueberry bread bursting with fresh citrus flavor, juicy blueberries, and finished with a bright lemon syrup and sweet glaze.

Ingredients

Scale

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup + 1 tablespoon granulated sugar
3 large eggs
Zest of 2 lemons
½ teaspoon vanilla extract
½ cup vegetable oil
1½ cups fresh blueberries
⅓ cup lemon juice (for syrup)
⅓ cup granulated sugar (for syrup)
1 cup powdered sugar (for glaze)
3–4 tablespoons lemon juice (for glaze)

Instructions

Preheat oven to 350°F and line a loaf pan with parchment.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, mix yogurt, sugar, eggs, lemon zest, and vanilla.
Slowly whisk in vegetable oil.
Fold dry ingredients into wet mixture gently.
Toss blueberries with 1 tablespoon sugar and fold into batter.
Pour batter into pan and smooth top.
Bake for 50–55 minutes until a toothpick comes out clean.
Heat lemon juice and sugar to make syrup.
Pour warm syrup over hot loaf and let absorb.
Cool completely on a rack.
Mix powdered sugar with lemon juice to make glaze.
Pour glaze over cooled loaf and let set before slicing.

Notes

Use room temperature ingredients for best texture. Do not skip the lemon syrup as it enhances moisture and flavor. Frozen blueberries can be used without thawing.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg

Keywords: ina garten lemon blueberry bread, lemon loaf, blueberry bread, quick bread, glazed lemon bread