Blueberry Lemon Bread: A Delightful Recipe for Every Occasion
A moist, tender loaf bursting with juicy blueberries and bright lemon flavor, topped with a sweet lemon glaze for the perfect balance of tart and sweet.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins (plus cooling)
- Yield: 1 loaf (10 slices) 1x
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup sour cream or Greek yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon flour for dusting the blueberries
For the glaze:
½ cup powdered sugar
1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda and salt in bowl.
- Cream butter and sugar until fluffy. Beat in eggs one at a time.
- Mix in sour cream, lemon zest, lemon juice and vanilla.
- Gradually add dry ingredients until just combined. Gently fold in blueberries.
- Pour into prepared pan. Bake 50-60 minutes until toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to wire rack.
- Whisk glaze ingredients and drizzle over cooled bread. Let set before slicing.
Notes
- For taller loaf, use 8.5×4.5-inch pan and bake longer
- Frozen blueberries work – don’t thaw, toss with extra flour
- Add 1/2 tsp poppy seeds with dry ingredients for variation
- Store wrapped at room temperature 3 days or freeze unglazed
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://us.recipesfood.org/blueberry-lemon-bread/
