Lemon Blueberry Bread with Lemon Glaze
A zesty and moist bread combining fresh blueberries with bright citrus flavors. The tangy sour cream base keeps the texture soft, while the lemon glaze adds a final burst of tart sweetness. Perfect for breakfast, snacks, or dessert.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 210g (1¾ cups) all-purpose flour
- 2 tsp baking powder
- 200g (1 cup) granulated sugar
- 1/8 tsp salt
- 240g (1 cup) sour cream, at room temperature
- 56g (1/4 cup) neutral oil, such as vegetable or canola
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 tbsp lemon juice (freshly squeezed preferred)
- 2 tsp lemon zest
- 300g (2 cups) fresh or frozen blueberries, divided
- 120g (1 cup) powdered sugar, for glaze
- 2 tsp lemon zest, for glaze
- 2-4 tbsp lemon juice, for glaze
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or lightly grease.
- Whisk flour, baking powder, sugar, and salt in a large bowl until combined.
- In a separate bowl, whisk sour cream, oil, eggs, vanilla, lemon juice, and lemon zest until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Reserve ½ cup blueberries; fold remaining 1½ cups into batter carefully.
- Scatter reserved blueberries on top of batter.
- Bake for 55–70 minutes, or until a toothpick inserted in center comes out clean.
- Prepare glaze by mixing powdered sugar, 2 tsp lemon zest, and 2–4 tbsp lemon juice in a small bowl until smooth.
- Drizzle glaze over cooled loaf and let set before slicing.
Notes
For best results, use room temperature sour cream and eggs
Gently fold blueberries to avoid breaking them
If using frozen berries, do not thaw before adding to batter
Store in an airtight container at room temperature for up to 2 days or freeze for longer storage
Gently fold blueberries to avoid breaking them
If using frozen berries, do not thaw before adding to batter
Store in an airtight container at room temperature for up to 2 days or freeze for longer storage