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Lemon Blueberry Bread

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A delightful quick bread blending zesty lemon and juicy blueberries, perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen)
  • 1 tablespoon all-purpose flour (for coating blueberries)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add eggs one at a time, ensuring well incorporated.
  5. Stir in sour cream, lemon juice, zest, and vanilla extract until smooth.
  6. Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
  7. Toss blueberries with 1 tablespoon of flour to coat them, then fold into the batter.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 60-70 minutes, checking for doneness with a toothpick.
  10. Cool in the pan for 10 minutes before transferring to a wire rack.
  11. Optionally, drizzle with lemon glaze made from powdered sugar and lemon juice.

Notes

Store covered at room temperature for 2-3 days, or freeze for up to 3 months. Use fresh ingredients for best results.

Nutrition

Find it online: https://us.recipesfood.org/lemon-blueberry-bread/

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