Description
Delight in the zesty freshness of Lemon Blueberry Bread with a tender crumb and bursts of juicy blueberries. This easy-to-make quick bread is perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- Optional Lemon Glaze: 1/2 cup powdered sugar, 1-2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Combine and fold: Add dry ingredients to wet, stir, toss blueberries in flour, fold into batter.
- Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
- Cool and glaze: Cool in pan for 10 minutes, then transfer to a rack. Drizzle with lemon glaze if desired.
Notes
- If using frozen blueberries, do not thaw before adding to batter.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
