Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh citrus and juicy blueberries, perfect for breakfast, a snack, or dessert. The tender crumb infused with lemon zest and juice is complemented by a sweet lemon glaze, making it a delightful treat that’s easy to prepare and bake.
Ingredients
Scale
Main Ingredients
- 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
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Lemon Glaze (optional)
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy, which usually takes a few minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then add the lemon zest, fresh lemon juice, vanilla extract, and sour cream or Greek yogurt, mixing until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until combined to avoid overmixing, which can make the bread dense.
- Fold in Blueberries: Gently fold in the blueberries that have been tossed with flour to keep them from sinking, ensuring they are evenly distributed.
- Pour Batter & Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely.
- Prepare Lemon Glaze (optional): Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread for extra lemon flavor and sweetness.
Notes
- Tossing blueberries in flour helps prevent them from sinking to the bottom of the bread during baking.
- Store the bread in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, refrigerate the bread, and it will stay fresh for up to a week.
- This bread can also be frozen wrapped tightly for up to 3 months; thaw before serving.
