Description
This Easy Blueberry Lemon Bread is a bakery-style loaf bursting with fresh lemon flavor and juicy blueberries. Perfectly moist and tender with a zesty lemon glaze option, this quick bread makes a delightful snack or breakfast treat. The recipe uses common pantry ingredients and is simple to prepare, baking in under an hour to yield a beautiful homemade loaf.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (195g) all-purpose flour, plus 1 tablespoon for berries
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (90g) powdered sugar (for glaze)
Wet Ingredients
- Zest of 1 large lemon (about 1–1 1/2 tablespoons)
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature
- 1/3 cup (80ml) neutral oil (canola, vegetable, or light olive oil)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon vanilla extract
- 1–2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (optional for glaze)
Fruit
- 1 cup (150g) blueberries, fresh or frozen
Instructions
- Prep the pan and oven: Heat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang to make lifting the bread easier later. Lightly grease the sides of the pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, baking powder, and salt until well combined. Set this aside for later use.
- Rub zest into sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly damp, releasing the lemon oils and enhancing flavor.
- Combine wet ingredients: To the lemon-sugar mixture, whisk in the eggs, sour cream, oil, fresh lemon juice, and vanilla extract. Continue whisking until the mixture is smooth and well blended.
- Bring the batter together: Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Avoid overmixing to keep the bread tender; it’s okay if a few streaks of flour remain.
- Prep the blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Fold them gently into the batter. Save a few whole berries to sprinkle on top for an attractive, bakery-style finish.
- Fill and bake: Pour the batter evenly into the prepared loaf pan. Scatter the reserved blueberries on top for decoration. Bake in the preheated oven for 50 to 60 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool properly: Let the bread cool in the pan for 10 to 15 minutes. Then, using the parchment overhang, carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely.
- Glaze (optional): In a small bowl, whisk powdered sugar with fresh lemon juice until smooth and pourable. Stir in optional lemon zest for extra zing. Drizzle this glaze over the completely cooled loaf and let it set for about 15 minutes before slicing and serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in batter.
- Room temperature eggs and dairy yield better texture and even mixing.
- If sour cream is not available, plain Greek yogurt is a great substitute.
- Be careful not to overmix the batter to keep the bread light and tender.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to one week.
- The glaze is optional but adds a lovely lemony sweetness and attractive finish.
- You can substitute lemon zest and juice with lime for a different citrus twist.
