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Blueberry Almond Quick Bread


Handfuls of fresh blueberries and almonds give this moist bread its amazing flavor.

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Rate this recipe 4.3/5 (30 Votes)


  • For the bread:
  • 1 1/2 cups flour + 1 tablespoon, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup vegetable oil
  • 1 1/2 cup fresh blueberries
  • 1/4 slivered almonds
  • For the Syrup:
  • 1/4 fresh lemon juice
  • 1/4 sugar
  • For the Icing:
  • 1/2 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 2 teaspoons water


Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

In a medium bowl, whisk together, flour, baking powder, and salt.

In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil.

Slowly add the dry ingredients to the wet. Stir until mixture is smooth.

In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter.

Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean.

Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to cool.

While the bread is cooling in the pan, heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil. Remove from the heat and allow to cool for 10 minutes.

Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke hole in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf.

Once bread is completely cooled, mix powdered sugar with almond extract. Add water about a half a teaspoon at a time to make a thin icing. Drizzle over the top of the bread.

Allow icing to set up before serving.


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