Description
This Lemon Blueberry Bread Recipe combines the zesty flavor of lemon with sweet bursts of blueberries in a moist, tender loaf. Topped with a tangy lemon glaze, it’s perfect for breakfast or as a delightful dessert!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Blueberries and Glaze:
- 1 cup fresh or frozen blueberries tossed with 1 tablespoon flour
- For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl.
- Mix Wet Ingredients: Cream butter and sugar, beat in eggs, mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine and Bake: Gradually add dry ingredients to wet, fold in blueberries, pour into pan, and bake for 50–60 minutes until a toothpick comes out clean.
- Add Glaze: Whisk powdered sugar and lemon juice for glaze, drizzle over cooled bread.
Notes
- Tossing blueberries with flour prevents sinking.
- If using frozen blueberries, do not thaw.
- Bread keeps well for up to 3 days at room temperature or can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
