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Lemon Blueberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet snack, this bread combines the tangy citrus notes of lemon with the natural sweetness of blueberries for a delightful treat. The soft crumb and subtle glaze on top make it irresistible and easy to slice for sharing.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 3 tablespoons fresh lemon juice

Add-ins

  • 1 1/2 cups fresh blueberries

Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the sour cream with milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  6. Fold in Blueberries: Gently fold fresh blueberries into the batter using a spatula, taking care not to crush them.
  7. Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Bread: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Lemon Glaze: In a small bowl, mix powdered sugar with 2 tablespoons lemon juice until smooth. Add more lemon juice if needed to reach a pourable consistency.
  10. Glaze the Bread: Drizzle the lemon glaze over the cooled bread. Let the glaze set for 10-15 minutes before slicing and serving.

Notes

  • Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent the batter from turning purple.
  • For a dairy-free version, substitute butter with a vegan butter alternative and use coconut or almond milk.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • Make sure not to overmix the batter to keep the bread tender and moist.

Find it online: https://cookedbylina.com/lemon-blueberry-bread-recipe/