Lemon Blueberry Bread Recipe
This single-serving lemon blueberry bread is moist, zesty, and bursting with juicy blueberries. It’s a delightful balance of tart lemon and sweet fruit, perfect with tea or coffee. Made in a ramekin or mini loaf pan, it’s the ultimate small-batch comfort bake—easy, quick, and delicious.
Servings: 1
Calories: 300kcal
Cost: $2–3
Ingredients
- 3 tbsp all-purpose flour
- 1 tbsp sugar
- ¼ tsp baking powder
- Pinch of salt
- 1 tbsp milk
- 1 tbsp plain yogurt (or sour cream)
- 1 tbsp vegetable oil
- ¼ tsp vanilla extract
- ½ tsp lemon zest
- 1 tsp lemon juice
- 2 tbsp fresh or frozen blueberries
- Optional: powdered sugar + lemon juice for glaze
Notes
Cooking Steps:
- Preheat oven to 350°F (175°C). Grease a small ramekin or mini loaf pan.
- In a small bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine wet ingredients: milk, yogurt, oil, vanilla, lemon zest, and juice.
- Mix wet and dry ingredients until just combined (don’t overmix).
- Gently fold in blueberries.
- Pour batter into the prepared ramekin or mini pan.
- Bake for 20–25 minutes or until golden and a toothpick comes out clean.
- Cool slightly. Drizzle with lemon glaze if desired (powdered sugar + lemon juice).