Blueberries and lemons are a fantastic combination. July is National Blueberry month!

Blueberries at their peek, oats, spices and lemons

Known for their antioxidants and health benefits, blueberries, with their sweet and tangy flavor are enhanced by lemon! The lemon zest packs a refreshing punch and the juice comes right in with a bang to reinforce the zippy taste. Together, blueberries and lemons are a harmonious pair.

To make the Blueberry Lemon Bread, start by freezing 1 cup of blueberries for a few hours or overnight. Prepare a 9x5 loaf pan with parchment paper and cooking spray. For the bread: In a large bowl, stir together the oil, sugar, cinnamon and salt, yogurt, honey, zest, juice, extract and eggs. Add the flour, baking powder and soda. Gently stir ingredients until moistened (do not over mix).

The batter, before the blueberries are added

Add the blueberries (very gently!) and white chocolate chips if you are using. Pour the batter into the prepared loaf pan. For the topping: In a medium bowl, mix together the melted butter, sugar, cinnamon and salt, vanilla, flour and oats until a rubble consistency appears. Generously add the topping so it rests on top of the batter.

Blueberry Lemon Bread fresh from the oven

Bake the loaf for approximately 38-45 minutes or until a toothpick comes out clean, rotating the pan in the oven halfway through the baking time. Remove the Blueberry Lemon Bread from the oven. Release from the pan after 10 minutes of resting in the pan and set on a cooling rack until room temperature.

A close up of the irresistible crumble topping

Blueberry Lemon Bread is easy for a beginner baker and does not require any special tools. It’s perfect to make with kids. They can help freeze the blueberries, measure and stir ingredients and mix in the optional white chocolate chips!

Yield: 8-10 slices

Author: Stacey Berk

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Blueberry Lemon Bread

Known for their antioxidants and health benefits, blueberries, with their sweet and tangy flavor are enhanced by lemon! The lemon zest packs a refreshing punch and the juice comes right in with a bang to reinforce the zippy taste. Together, blueberries and lemons are a harmonious pair.

Prep time: 20 MCook time: 38 MTotal time: 58 M

Ingredients:

Bread Ingredients

½ cup of neutral oil
¾ cup of granulated sugar
½ teaspoon of cinnamon and salt
1 individual container of vanilla yogurt, full fat preferred, at room temperature
1 tablespoon of honey
Zest and juice of 1 large lemon
1 ½ tablespoons of vanilla extract
2 eggs, at room temperature
2 cups of all-purpose flour
1 ½ teaspoon of baking powder
1 teaspoon of baking soda
1 cup of blueberries, preferably frozen
1 cup of white chocolate chips, optional

Topping Ingredients

½ stick of melted butter
1 cup of granulated sugar
½ teaspoon of cinnamon and salt
1 ½ tablespoons of vanilla extract
1 cup of all-purpose flour
¾ cup of old-fashioned oatmeal

Instructions:

Preheat oven to 350°F. Prepare a 9x5 loaf pan with parchment paper and cooking spray.
For the bread: In a large bowl, stir together the oil, sugar, salt, yogurt, honey, zest, juice, extract and eggs. Add the flour, baking powder and soda. Gently stir ingredients until moistened (do not over mix). Add the blueberries (very gently!) and white chocolate chips if you are using. Pour the batter into the prepared loaf pan. For the topping: In a medium bowl, mix together the melted butter, sugar, salt, vanilla, flour and oats until a rubble consistency appears. Generously add the topping so it rests on top of the batter.
Bake for approximately 38-45 minutes or until a toothpick comes out clean, rotating the pan in the oven halfway through the baking time. Remove from the oven. Release from the loaf pan after 10 minutes of resting in the pan and set on a cooling rack until room temperature.

Notes:

• A 5.3- 6oz. individual container of vanilla yogurt is suitable for this recipe. Full fat is preferred for baking. You can also use lemon, blueberry, and Greek yogurt, too. • To freeze blueberries, rinse the fruit and dry well. Freeze blueberries in a plastic bag for a few hours or overnight. Freezing helps the blueberries maintain their shape during the baking process. They melt easily, they will not be frozen after baking. • Vegan Substitutions- generally replace the eggs, yogurt, and white chocolate chips in the recipe. Replacements include- Egg (substitute for 2 eggs)- 2 tablespoons of flax meal with 6 tablespoons of water; mix and let combine for 5 minutes. Yogurt- lemon, orange or vanilla vegan yogurt. White chocolate chips-replace with vegan white chocolate chips. Butter- try vegan butter spread. • If you would like to freeze the room temperature bread, seal in a freezer bag, then glaze once defrosted.

www.expandkitchenandhome.com/blueberry-lemon-bread

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