Description
This Blueberry Lemon Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb enhanced by sour cream and a bright lemon glaze for a delightful finish.
Ingredients
Scale
Wet Ingredients
- ½ cup neutral oil (canola, vegetable, or light olive oil)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup full-fat sour cream or whole milk Greek yogurt
- 2 tablespoons lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest (from about 2 large lemons)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour (195g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh or frozen blueberries (do not defrost)
Toppings and Glaze
- 1 tablespoon coarse or turbinado sugar (for sprinkling)
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice (for glaze)
Instructions
- Prep: Preheat your oven to 350°F (177°C). Grease and line an 8×4 or 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a medium bowl or measuring jug, whisk together oil, granulated sugar, eggs, sour cream or Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Then, add the blueberries directly into the dry ingredients and toss gently to coat them evenly—this helps prevent the blueberries from sinking to the bottom of the loaf during baking.
- Mix Batter: Add the wet ingredient mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix; a few small lumps in the batter are fine and will ensure a tender bread.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly. If desired, sprinkle 1 tablespoon of coarse or turbinado sugar over the batter to create a sparkling crust.
- Bake: Place the loaf pan in the oven and bake for 50 to 65 minutes, depending on your oven and pan. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent the loaf with foil during the last 20 minutes of baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer the loaf to a wire rack to cool completely before glazing.
- Glaze (Optional): In a small bowl, whisk together ½ cup powdered sugar and 1 to 2 tablespoons lemon juice until smooth. Drizzle this glaze evenly over the cooled loaf and allow it to set for a few minutes before slicing and serving.
Notes
- Do not defrost frozen blueberries before adding to the batter to prevent them from bleeding and to keep the bread’s color vibrant.
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the loaf during baking.
- Use sour cream or whole milk Greek yogurt for moisture and a tender crumb.
- If the top of the bread starts browning too fast in your oven, tent with foil to avoid over-browning.
- The glaze is optional but adds a lovely lemony sweetness and a pretty finishing touch.
