Lemon Blueberry Bread
A delightful combination of sweet blueberries and zesty lemon that brings joy to your mornings and sweetness to your gatherings.
Ingredients
Dry Ingredients
- 1 2/3 cups all-purpose flour scoop and level to measure
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup g granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup sour cream adds creaminess
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest fresh brings out vibrant flavor
Fruit Ingredients
- 1 1/4 cups fresh blueberries use fresh for the best results
Glaze Ingredients
- 3/4 cup powdered sugar
- 1 1/2 Tbsp fresh lemon juice for glazing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, allowing each to incorporate fully before adding the next.
- Add in the vanilla extract, sour cream, lemon juice, and lemon zest.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick comes out clean.
Glazing
- While the bread cools, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled bread.
Notes
Serve warm for the best experience. Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to three months.