Description
Moist and tender lemon blueberry bread, bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup milk
- 1 1/2 cups fresh blueberries, rinsed and dried thoroughly
- 1 tablespoon all-purpose flour (for tossing with blueberries)
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice (from about 1–2 lemons)
- 1 tablespoon milk (or more, to reach desired consistency)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the butter and sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- In a small bowl, gently toss the blueberries with the tablespoon of flour.
- Gently fold the floured blueberries into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest until smooth. Adjust consistency with more milk or powdered sugar as needed.
- Once the bread is completely cool, drizzle the lemon glaze over the top.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
- Slice the lemon blueberry bread and serve.
- Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. To thaw, simply let it sit at room temperature for a few hours.
Notes
- Whisking the dry ingredients ensures even distribution of baking soda and salt.
- Creaming the butter and sugar well is crucial for a tender crumb.
- Do not overmix the batter, as this can lead to a tough bread.
- Tossing the blueberries in flour prevents them from sinking and bleeding.
- Baking time may vary depending on your oven.
- Adjust the glaze consistency to your preference.
- Prep Time: 20 minutes
- Cook Time: 55 minutes