Description
A moist and flavorful Blueberry Vanilla Bread with a tangy lemon glaze, perfect for breakfast or a sweet snack. Fresh blueberries are folded into a tender vanilla-spiced batter, baked to golden perfection, and topped with a zesty lemon glaze that adds brightness and sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
Fruit
- 1 1/2 cups fresh blueberries (or frozen, but don’t thaw)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra lemon flavor)
Instructions
- Preheat the 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.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This prevents the blueberries from sinking during baking. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: With mixer on low speed, alternately add the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, starting and ending with dry ingredients. Add milk and mix just until combined to avoid overmixing.
- Fold in the Blueberries: Gently fold the floured blueberries into the batter using a spatula. Take care not to break the berries or overwork the batter to keep it light.
- Bake the Bread: Pour the batter into the prepared loaf pan and evenly spread it. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and optional lemon zest until smooth. Adjust consistency with additional lemon juice if needed.
- Glaze the Bread: Drizzle the lemon glaze over the cooled bread and allow it to set for a few minutes before slicing and serving.
Notes
- Use fresh blueberries for best texture; if using frozen, do not thaw to prevent bleed.
- Tossing blueberries in flour keeps them suspended in the batter during baking.
- Do not overmix the batter to ensure a tender loaf.
- If the bread browns too fast, tent with foil to avoid burning.
- Lemon zest in the glaze is optional but adds extra brightness.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
