TCCGJH Beets Sweets Lemon Blueberry Bread Cover

Lemon Blueberry Bread

Spring is definitely in the air here in Jackson, WYO. The “snowbirds” who sought refuge in warmer climates have begun their return, skis are getting a coat of storage wax and are shelved in favor of two-wheeled steeds, and the hearty meals of winter are replaced with decidedly lighter fare. Accordingly, my spring shopping lists reflects the seasonal change and I always pick up a half dozen or so ripened lemons as their fresh citrus adds just the right flavor to lighter dishes. While searching for lemon inspired recipes, I ran across one that incorporated blueberries as well, which happen to be my second favorite summer fruit. As a kid, my parents and I would go to local blueberries farms and pick them by the pound… The fresh ones were great on cereal and we would freeze a good amount to enjoy all year, perfect for smoothies.

This lemon blueberry bread is best enjoyed on a sunny deck or picnic in the park.

Enjoy! –Chelsea


Lemon Blueberry Bread with Lemon Glaze

Adapted from Live Well Bake Often

Bread Ingredients:

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup sugar
  • 1 cup greek yogurt, plain or vanilla *I used a little bit of both
  • Zest and juice of one lemon
  • 1 cup blueberries*

Glaze Ingredients:

  • ¾ cup powdered sugar
  • 1 – 2 TBS fresh lemon juice


  • Preheat oven to 350 degrees. Spray 9×5 loaf pan with cooking spray and light dust with flour, set aside.
  • In a small bowl toss the blueberries with a little bit of flour, just enough to lightly coat them. This will help them from sinking to the bottom of the batter.
  • In a large bowl whisk together the flour, baking powder, and salt.
  • In a separate bowl, mix together the oil, vanilla, eggs, sugar, yogurt, lemon zest and juice.
  • Combine the wet and dry ingredients until smooth, being sure not to over mix as this will make the bread tough.
  • Lightly fold in blueberries then pour batter into prepared loaf pan. Bake for 50 – 60 minutes.
  • While the bread is baking, prepare the glaze. Start by adding one tablespoon of lemon juice to the powdered sugar. Whisk well and gradually add more lemon juice until glaze reaches the correct consistency. It should be thin enough to drizzle but thick enough to set up on the bread. I happened to have some limoncello on hand so I substituted some of the lemon juice with it.
  • Once bread is completely cooled, drizzle the glaze on top of the bread. Glaze will harden a little more after about 15 minutes.

*You can also use frozen blueberries, just make sure you take them out of the freezer right before coating them with flour and adding to the batter. This will keep them from starting to thaw and creating blue streaks in the bread.

tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!