Join the club! Subscribe Here

  • About
  • Collaborate
  • Shop
  • Subscribe
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fresh Cooky new logo.

The Fresh Cooky

Real Food with a Healthy Twist

  • Recipes
    • Recipe Index
    • By Course
      • Apps & Snacks
      • Breads
      • Drinks
      • Main Dishes
      • Salads & Dressings
      • Sandwiches
      • Sauces & Condiments
      • Side Dishes
      • Soups & Stews
      • Sweets
    • By Cuisine
      • Asian
      • German
      • Italian
      • Mediterranean
      • Mexican
    • By Diet
      • Egg-Free
      • Gluten-Free
      • Low Carb
      • Vegetarian
    • By Meal Type
      • 30 Minute Meals
      • Breakfast
      • Brunch
      • Lunch
      • Dinner
      • Easy Weeknight
      • Freezer Friendly
      • Kid-Friendly
      • Make Ahead
      • Copycat
    • By Method
      • Air Fryer
      • Crockpot
      • Grilled
      • Instant Pot
      • One Pot
      • Sheet Pan
      • Stovetop
  • Holidays
    • Patriotic Recipes
  • Most Popular
  • For Subscribers
Recipes โ€บ Courses โ€บ Breads โ€บ Quick Breads
4 Comments

Lemon Blueberry Loaf Recipe

Kathleen

by Kathleen Pope Mar 17, 2025

Jump to Recipe

Lemon blueberry bread slices on a plate for pinning.

With just 15 minutes of prep, this Lemon Blueberry Bread is the result of countless test batches to achieve the perfect balance of bright citrus, sweet blueberries, and a moist, tender crumb. With expert-tested tips for foolproof results, this isn’t just another quick bread—it’s the best one you’ll make. Keep reading for the simple tricks that make this recipe stand out!

I’ve included everything from high-altitude adjustments to storage strategies and all my closely guarded baker’s secrets to ensure your loaf turns out absolutely perfect every time.

Slices of lemon blueberry bread on parchment.
This post may contain affiliate links. Read my disclosure & privacy policy.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • You will love this Blueberry Lemon Loaf
  • Lemon Blueberry Loaf Ingredients & Substitutions
  • Lemon Blueberry Bread Recipe
  • How to make Lemon Blueberry Bread
  • Lemon Blueberry Bread Recipe Variations
  • Tips for the Perfect Lemon Blueberry Loaf
  • High Altitude Adjustments
  • How to Store Lemon Blueberry Loaf
  • Frequently Asked Questions
  • Baking Tips for Gas Ovens
  • More Blueberry Recipes
  • More Popular Recipes from The Fresh Cooky

You will love this Blueberry Lemon Loaf

Testing, testing, 1-2-3-4! I tested the heck out of this recipe, enlisting my recipe testers from coast to coast, all in pursuit of the most mind-blowing, most lemony blueberry bread on the planet! And since I’m baking up in the clouds (hello, high altitude!), I’ve thrown in special adjustments for my fellow mountain bakers, too!

Let me tell you, this quickbread loaf is perfection! It comes out with a moist, tender crumb, loaded with lemon and blueberry flavor, with a lemon glaze like the cherry on top! The secret to this incredible bread? Fresh lemon zest and juice for that vibrant citrus punch, plus Greek yogurt for incredible moisture.

Whether you’re enjoying a slice with your morning coffee, serving it at brunch, or saving it for a sweet afternoon treat, this loaf delivers big on flavor without being overly complicated. Let’s get baking!

Lemon Blueberry loaf drizzled with lemon glaze.

Lemon Blueberry Loaf Ingredients & Substitutions

  • Flour: I use unbleached all-purpose flour here, but any all-purpose flour will work well!
  • Baking Powder: For the perfect rise. Make sure it’s fresh!
  • Kosher Salt: A little bit of salt balances out the flavors!
  • Sugar: I used all-natural pure cane sugar, but white sugar works too.
  • Lemon Zest & Lemon Juice: Lemon zest and juice for the big citrus pop! Invest in a zester today; it’ll save you time and your knuckles.
  • Greek Yogurt: Use a full-fat, plain Greek yogurt for a moist texture and rich flavor; while you may use a lesser fat %, it will change the texture.
  • Avocado Oil: For extra moisture and richness! You can use any neutral oil, like light olive oil or vegetable oil. You may also use melted butter.
  • Eggs: Add structure and also help the loaf rise in the oven! Make sure they are room temperature.
  • Vanilla Extract & Lemon Extract: Vanilla extract adds a depth of flavor and lemon extract allows the lemony flavor to shine through!
  • Blueberries: Fresh or frozen blueberries both work well here.
  • For the Glaze: Powdered sugar, lemon juice, melted butter, vanilla extract, milk or cream (or extra lemon juice for lemon lovers), and a pinch of salt!

Get the full recipe in the recipe card below.

Labeled photo of ingredients needed to make lemon blueberry bread.
Try Amazon Fresh Today!
Recipe Card
Slices of lemon blueberry bread on parchment.

Lemon Blueberry Bread Recipe

5 from 2 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 8
Print Pin SaveSaved!
This Lemon Blueberry Bread has the perfect mix of bright citrus, juicy blueberries, and a tender crumb—expert-tested for the best flavor and texture!

Equipment

  • Microplane Premium Classic Series Zester Grater
  • Chef'n (Lemon) FreshForce Citrus Juicer
  • USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver

Ingredients 
US Customary – Metric

For the bread:

  • 1 ½ cups unbleached all-purpose flour spooned and leveled, (High Altitude + 2-4 tablespoons)
  • 2 teaspoons baking powder HA reduce to 1 ½ tsp
  • ¾ teaspoon kosher salt
  • ½ cup all-natural cane sugar or regular granulated sugar (HA reduce to heaping ⅓ cup)
  • 2 lemons zested and juiced
  • ⅔ cup Plain Greek yogurt full fat (full fat keeps it moist & rich)
  • ¼ cup lemon juice fresh squeezed, about two lemons
  • ½ cup avocado oil or other neutral oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract optional, or emulsion
  • 1 tablespoon flour To toss the blueberries in
  • 1 cup blueberries fresh, rinsed or frozen, do not thaw

Lemon Glaze

  • 1 cup powdered sugar
  • 1 – 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon melted butter
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk Omit if using more lemon juice
  • Pinch salt
Get Recipe Ingredients

Instructions

  • Preheat the oven to 350°F (175° C) and grease an 8×4 or 9×5-inch loaf pan, or line with parchment paper or loaf pan liners.
  • Rinse blueberries (fresh only) and toss with one tablespoon of flour and set aside. (If using frozen blueberries, do not thaw). Tossing blueberries in flour helps them stay suspended in the batter, so they don’t sink to the bottom of the pan.
    1 tablespoon flour, 1 cup blueberries
    Fresh blueberries coated in flour in a bowl.
  • Whisk together 1 ½ cups flour, baking powder, and salt in a medium bowl.
    1 ½ cups unbleached all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon kosher salt
    Dry ingredients sifted into a glass mixing bowl.
  • In a large bowl, add the sugar and lemon zest. Use your fingers to blend them into each other to release the flavor in the zest, it should look like wet sand.
    ½ cup all-natural cane sugar, 2 lemons
    Hand rubbing sugar with lemon zest in a bowl.
  • Whisk in the yogurt, lemon juice, oil, eggs, vanilla extract, and lemon extract until smooth.
    ⅔ cup Plain Greek yogurt, ¼ cup lemon juice, ½ cup avocado oil, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon lemon extract
    Wet ingredients for lemon blueberry bread in a glass mixing bowl.
  • Gradually fold in the dry ingredients until just combined. The batter should be thick.
  • Gently fold in the blueberries, noting that when using frozen blueberries over folding might cause the berries to bleed into the batter. No biggie, but your quickbread may turn purple.
    Folding blueberries into lemon batter.
  • Pour the batter into the prepared loaf pan and smooth the top. If desired, run a butter knife down the middle to encourage a center split.
    Lemon blueberry bread batter in loaf pan before baking.
  • Bake for 45-60 minutes until a toothpick or skewer inserted comes out clean with only a few moist crumbs. If browning too quickly, lay a piece of foil over the top.
    Baked lemon blueberry loaf in the loaf pan on a cooling rack.
  • Cool for 30 minutes in the pan before transferring to a cooling rack, then cool completey before glazing.

Lemon Butter Glaze

  • In a small bowl, add sugar, lemon juice, melted butter, vanilla extract, milk (if using), and a pinch of salt. Whisk until blended. For more lemony flavor, use only lemon juice to thin. Drizzle over cooled bread.
    1 cup powdered sugar, 1 – 2 tablespoons lemon juice, 1 tablespoon melted butter, ½ teaspoon vanilla extract, 1 tablespoon milk, Pinch salt
    Spoon drizzling lemon glaze on top of the lemon blueberry bread.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

  • Blueberries: Lightly rinse fresh berries so flour sticks better. Toss in flour to keep them from sinking. For frozen berries, coat in flour but don’t rinse.
  • Lemon Juice: Two lemons usually yield ¼ cup juice, but this varies by size and juiciness.
  • Oil Choice: Avocado oil is mild and healthier than vegetable oil, but both work fine.
  • Lemon Extract: Boosts flavor but is optional. Want more lemon punch? Use ¾ teaspoon instead of ½ teaspoon.
  • Baking Time: Ovens vary! Start checking at 40 minutes (or 35 if your oven runs hot). Mine was perfect at 48 minutes, but quickbreads can take up to an hour or longer. Be patient, if your bread starts browning too quickly, cover loosely with a piece of foil. 
  • Pan Type: Using glass or dark metal? Lower temp to 325°F and bake longer.
  • Glaze Tip: Make ahead and microwave for 8 seconds if too thick to drizzle. Want less glaze? Halve the recipe!
Storage Tips:
  • Room Temp: Store in an airtight container for up to 2 days.
  • Fridge: Wrap well and refrigerate up to 5 days, but fridges tend to dry bread out.
  • Freeze: Wrap unglazed bread in plastic wrap + foil and freeze for up to 3 months.
  • Thawing: Let sit unwrapped at room temp for 1-2 hours, then glaze if needed.
  • Already Glazed? Freeze unwrapped for 30 min, then wrap and store.
See the post for tips if baking using a gas oven. 
Stand Mixer Instructions:
  1. In the bowl of your mixer, combine sugar and lemon zest. Mix on low to release lemon oils.
  2. Add eggs and mix on medium speed for 2 minutes.
  3. Slowly drizzle in oil, then add Greek yogurt, lemon juice, lemon zest, lemon extract (if using), and vanilla. Mix until smooth.
  4. With mixer on low, add ½ of the flour mixture and mix until just a few streaks of flour remain.
  5. Add the remaining flour mixture and mix only until combined.
  6. Hand-fold in the flour-coated blueberries to avoid overmixing.

Nutrition

Calories: 379kcal | Carbohydrates: 53g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 361mg | Potassium: 125mg | Fiber: 2g | Sugar: 31g | Vitamin A: 131IU | Vitamin C: 17mg | Calcium: 99mg | Iron: 2mg
Slices of lemon blueberry bread on parchment.
Did you make my Lemon Blueberry Bread Recipe?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!
Tag on Insta Leave a Rating

How to make Lemon Blueberry Bread

Step 1 – Prep the Blueberries

Preheat the oven to 350°F (175° C) and grease an 8×4* or 9×5-inch loaf pan or my favorite are these loaf pan liners. *If baking in a true 8×4-inch pan, your bread will rise higher and take longer to bake.

Rinse your blueberries, then toss the wet blueberries with one tablespoon of flour and set aside. (If using frozen blueberries, do not thaw). Tossing blueberries in flour helps them stay suspended in the batter, so they don’t sink to the bottom of the pan. See below for how to make in your stand mixer.

Fresh blueberries coated in flour in a bowl.
Coat the blueberries in flour.

Step 2 – Prep Wet & Dry Ingredients

Whisk together 1 ½ cups flour, baking powder, and salt in a medium bowl.

Dry ingredients sifted into a glass mixing bowl.
Combine dry ingredients.

In a large bowl, add the sugar and lemon zest. Use your fingers to blend them into each other to release the flavor in the zest, it should look like wet sand. 

Hand rubbing sugar with lemon zest in a bowl.
Use your fingertips to rub together the sugar and lemon zest.
Lemon zest and sugar in a glass mixing bowl.
Until it looks like wet sand.

Whisk in the yogurt, lemon juice, oil, eggs, vanilla extract, and lemon extract until smooth.

Wet ingredients for lemon blueberry bread in a glass mixing bowl.
Combine wet ingredients.

Step 3 – Combine Wet & Dry Ingredients

Gradually fold in the dry ingredients until just combined. The batter should be thick.

Gently fold in the blueberries, noting that when using frozen blueberries over folding might cause the berries to bleed into the batter. No biggie, but your quickbread will turn purple.

Lemon blueberry bread batter in a glass mixing bowl after mixing.
Combine the wet and dry ingredients, and gently fold in the blueberries.

Step 4 – Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45-50 minutes until a toothpick inserted comes out clean.

Cool for 30 minutes in the pan before transferring to a cooling rack.

Lemon blueberry bread batter in loaf pan before baking.
Pour batter into the prepared loaf pan.
Baked lemon blueberry loaf in the loaf pan on a cooling rack.
Bake.

Step 5 – Drizzle with Glaze & Enjoy

In a small bowl, add sugar, lemon juice, melted butter, vanilla extract, milk, and a pinch of salt. Whisk until blended.

Lemon glaze mixed together in a small glass bowl.
Whisk the glaze ingredients together.

After the bread has completely cooled, drizzle over the bread.

Spoon drizzling lemon glaze on top of the lemon blueberry bread.
Drizzle on the cooled loaf and enjoy.

Stand Mixer Instructions

  1. In the bowl of your mixer, combine sugar and lemon zest. Mix on low to release lemon oils.
  2. Add eggs and mix on medium speed for 2 minutes.
  3. Slowly drizzle in oil, then add Greek yogurt, lemon juice, lemon zest, lemon extract (if using), and vanilla. Mix until smooth.
  4. With mixer on low, add ½ of the flour mixture and mix until just a few streaks of flour remain.
  5. Add the remaining flour mixture and mix only until combined.
  6. Hand-fold in the flour-coated blueberries to avoid overmixing.

Lemon Blueberry Bread Recipe Variations

  • Poppy Seeds – Add 1 tbsp for a subtle crunch and nutty flavor.
  • Butter Swap – Use melted butter instead of oil for a richer taste.
  • No Lemon Extract? No worries! Lemon zest and juice provide plenty of flavor. Gluten-Free – Swap in a gluten-free all-purpose flour blend.
Overhead shot of lemon blueberry bread with four slices off the end.

Tips for the Perfect Lemon Blueberry Loaf

  1. Check for Doneness – Use a wooden skewer for quickbreads—it reaches deeper than a toothpick! Start checking at 40 minutes.
  2. Room Temperature Ingredients – Let eggs and yogurt sit out for smooth mixing.
  3. Measure Flour Right – Spoon into the cup, then level off—no scooping!
  4. Mix Gently – Overmixing makes the bread dense. Stir just until combined.
  5. Zest Trick – Rub zest into sugar to boost lemon flavor.
  6. Frozen Berries? – Toss in flour while still frozen; don’t thaw!
  7. Glass or Dark Pans? – Lower heat to 325°F and bake longer.
  8. Glaze Fix – Too thick? Add lemon juice. Too thin? More powdered sugar. Reheat for 8 seconds if needed!
Lemon blueberry bread on a wooden board lined with parchment with two slices off the end.

High Altitude Adjustments

I bake at 5280 above sea level, and I’ve had my recipe testers at sea level test this recipe, and it’s turned out beautifully every time. Here are my high-altitude adjustments:

  • Increase the flour by two tablespoons for altitudes up to 7,000 feet; above 7,000 feet, increase by ¼ cup of flour. 
  • Decrease sugar to a heaping ⅓ cup
  • Decrease baking powder to 1 ½ teaspoons
  • For altitudes above 7000 feet, add one tablespoon of water with the dry ingredients.
  • Bake at 350°F (175° C) and begin testing for doneness at 40 minutes.
Blueberry lemon bread slices on a plate with on slice missing bites next to a fork.

How to Store Lemon Blueberry Loaf

  • Room Temp – Store in an airtight container for up to 2 days. Fridge – Wrap well and refrigerate for up to 5 days (fridges dry out bread!).
  • Freeze – For best results, freeze before glazing. Wrap tightly in plastic wrap + foil, then store in a freezer bag for up to 3 months.
  • Thawing – Let sit at room temp, unwrapped, for 1-2 hours before glazing and serving.
  • Already Glazed? – Freeze unwrapped on a sheet pan for 30 min, then wrap as instructed.

Frequently Asked Questions

Can you freeze Lemon Blueberry Bread?

This quickbread freezes beautifully! Wrap cooled, unglazed bread tightly in plastic wrap + foil + freezer baggie, then freeze for up to 3 months. For best results, glaze after thawing for fresh flavor. Slice & wrap individual slizes before freezing, pop in the lunch box and go!

Can I use frozen blueberries instead of fresh ones?

Yes! Frozen blueberries work just as well. Do not thaw them before adding to the batter, as this can cause excess moisture and streaking. Toss them in flour to help prevent sinking.

Can I make this recipe without Greek yogurt?

Yes! You can substitute sour cream or use full fat for the best texture. You can also try buttermilk or milk, which yields a thinner batter and may alter the texture. 

My bread came out dense—what went wrong?

A dense loaf can happen if you overmix the batter or don’t measure the flour correctly—always spoon and level instead of scooping.

Why did my quickbread sink in the middle?

The most common reason is underbaking. Use a toothpick or wooden skewer—it should come out with only a few moist crumbs, not wet batter. If needed, bake in 5-minute increments until done. If the top browns too quickly, loosely cover with foil to prevent over-browning.

Can I use a different type of berry?

I haven’t tried it specifically in this recipe, but in my Blueberry Crumble Cake, I have used blackberries and raspberries (both fresh and frozen) and they worked beautifully.

Baking Tips for Gas Ovens

One of my recipe testers has a gas oven and struggles with quickbreads, so I gave her these tips, which she said WORKED!

  • Lower the temp – Reduce by 25°F for more even baking (it may take longer).
  • Middle rack – Always bake on the center rack for best results.
  • Prevent over-browning – Tent with foil halfway through baking or place a baking sheet on the rack above to block direct heat.
  • Check doneness – Insert a skewer in the center; if it has wet batter, bake 5-10 minutes more and recheck.
  • Gradual cooling – Turn the oven off, crack the door, and let the bread sit for 5 minutes before removing.
  • Let batter rest – Before baking, let it sit for 5-10 minutes—this helps absorb moisture, relax gluten, and can prevent sinking!
Overhead shot of lemon blueberry bread with glaze on top surrounded by fresh lemon and blueberries.

More Blueberry Recipes

  • Lemon Blueberry Cookies
  • Lemon Blueberry Dump Cake
  • Blueberry Cobbler
  • Blueberry Pancake Bundt Cake
  • Blueberry Limeade
  • Blueberry Gin Cocktail

Lemon blueberry bread slices on a plate for pinning.

More Popular Recipes from The Fresh Cooky

  • Sugared Cranberry Recipe
  • Scottish Shortbread
  • Cranberry Walnut Bread Recipe
  • Air Fryer Breakfast Sausage
  • Easy Key Lime Pie Recipe
  • Chocolate Ice Cream Recipe

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Share This!

80 shares
  • Share
  • Flipboard
  • Email
  • SMS

My Signature Recipes!

The recipes everyone asks for (plus a few I can't stop making)

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Have a question, comment, or suggestions about this recipe? If you had any trouble, I would love a chance to help you troubleshoot before you rate. Constructive criticism is welcome, but please be respectful. Rude or inappropriate comments will not be approved. Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Chellie

    Fri, Apr 4, 2025 at 7:57 am

    5 stars
    Lemon blueberry is one of my ultimate favorite combos! This loaf is perfection! The taste, texture, everything about it. It’s a family favorite.

    Reply
    • KathleenKathleen Pope

      Fri, Apr 4, 2025 at 11:45 am

      So happy you loved it, Chellie!!

      Reply
  2. Phyllis

    Sun, Mar 30, 2025 at 7:37 am

    5 stars
    I love the pictures of the recipe. It helps me to know what I am doing and how to do it. Being 79 I like to see how things are made. Thank you for all your great recipes

    Reply
    • KathleenKathleen Pope

      Tue, Apr 1, 2025 at 12:35 pm

      Awe thank you so much, Phyllis!

      Reply

Primary Sidebar

Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

My Signature Recipes!

The recipes everyone asks for (plus a few I can't stop making)

Trending Now

  • Crumbl cookie with milk chocolate chips.Copycat Crumbl Chocolate Chip Cookie
  • Square image of whole easy key lime pie with dollops of whipped cream and decorated with wedges of key limes.Award Winning Recipe for Key Lime Pie
  • Easy and Quick Pizza Dough Recipe with dough on floured surface square.Easy No Rise Pizza Dough Recipe
  • Best shaved steak recipes, round up picture with Philly cheesesteak, steak bomb, steak fajitas and stuffed peppers.39 Best Shaved Steak Recipes (Easy Steak Meals)
  • Philly cheese steak sandwich on a tray with french fries surrounding it.Best Philly Cheesesteak Recipe
  • Classic Carol chicken salad in bowl and scooped onto lettuce on plates with crackers and dill pickle spears.Chicken Salad Chick Classic Carol
The Fresh Cooky
  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Subscribe Now

by Course

  • Appetizers & Snacks
  • Breads
  • Drinks
  • Main Dishes
  • Salads & Dressings
  • Sauces & Condiments
  • Side Dishes
  • Sweets

Holidays

  • Thanksgiving
  • Holiday Appetizers
  • Holiday Breakfast
  • Holiday Drinks
  • Holiday Main Dish
  • Holiday Side Dish
  • Holiday Sweets
  • Game Day Recipes

By Cuisine

  • Asian
  • German
  • Italian
  • Mexican

By Diet

  • Gluten-Free
  • Low Carb
  • Vegetarian

By Meal Type

  • 30 Minute Meals
  • Breakfast
  • Lunch
  • Dinner
  • Easy Weeknight Meals
  • Freezer Meals
  • Kid-Friendly
  • Make Ahead

By Method

  • Air Fryer
  • Crockpot
  • Grilled
  • Instant Pot
  • One Pot
  • Sheet Pan
  • Stovetop
  • About
  • Contact
  • Shop
  • Subscribe

Copyright © 2025 ยท The Fresh Cooky ยท Privacy & Disclosure Policy

80 shares
  • Pinterest
  • Facebook
  • Flipboard
  • Email

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe.

Or write in your own words:

A rating is required
A name is required
An email is required