Blueberry Lemon Thyme Loaf

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This blueberry quick bread is a simple recipe that's filled with fresh spring flavor, thanks to fresh lemon zest and a hint of fresh thyme.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 412kcal

Preheat the oven to 350F. Grease a 9x5-inch loaf pan and line with parchment paper (optional, makes removal easier.)
Juice and zest the lemon, measuring out roughly 1 tablespoon of lemon zest and 2 tablespoons of lemon juice. Set aside.
In a large mixing bowl, use clean hands to massage together the granulated sugar, brown sugar, 1 tablespoon of lemon zest, and thyme. Rub together for 1-2 minutes to really impart the flavor.
Whisk in the eggs, oil, Greek yogurt, 2 tablespoons of lemon juice, and vanilla.
In a separate bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. Stir this into the batter ½ cup at a time, until just combined.
Sprinkle the blueberries with 1 tablespoon of flour. Fold the blueberries into the batter. Transfer the batter to the greased loaf pan.
Bake at 350F for 45-55 minutes (I typically bake ~50 minutes), or until the loaf is domed, golden, and cracked in the center and pulling away at the edges. A toothpick should come out clean when inserted in the center of the loaf. Let rest for 5 minutes before turning out onto a rack to cool. Let cool entirely before slicing. Enjoy!

Oil: I use canola oil, but olive oil can be used instead. Note that unless you use light olive oil, the olive flavor will come through.
Blueberry Greek yogurt: This adds extra blueberry flavor. I typically use Chobani. Lemon yogurt also works, if you want to enhance the lemon flavor. Yogurt has a similar affect as sour cream, which works as a direct swap here.
Blueberries: Fresh or frozen work but do yield slightly different results. If using frozen, I recommend using just 1 cup. The frozen blueberries do not need to be thawed. Note that they turn the bread slightly blue, while fresh blueberries are a bit firmer and don't affect the color of the bread.
Storage: Keeps well at room temperature for 3-4 days.
Freezing: This blueberry loaf freezes well. I recommend slicing and freezing for an easy grab-and-go snack/dessert, but you can also freeze an entire loaf. Let thaw on the counter overnight.