Lemon Blueberry Bread

06.05.2018

This Lemon Blueberry Bread is the perfect summer treat! This recipe is easy to make and the end result is unbelievably satisfying. You get an amazingly moist loaf of bread that’s brimming with bright, fresh lemon flavor and studded with sweet blueberries in every bite. Talk about delicious!

Lemon Blueberry Bread

Blueberry Recipes are a Summer Must!

As soon as summer rolls around I’m always piling the fresh blueberries (and strawberries and raspberries) into my cart that are in season. I look forward to those fresh berries all year, they are definitely a highlight of summer!

We usually add them to ice cold smoothies, eat them for a snack, or bake something irresistable with them. Here’s a few of my must have blueberry recipes to get you started this summer:

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And now we’ve got this melt-in-your-mouth Lemon Blueberry Bread to add to the top of that to do list!

Lemon Blueberry Bread ingredients

Ingredients for this Lemon Blueberry Bread

  • Flour
  • Baking powder
  • Salt
  • Fresh blueberries
  • Granulated sugar
  • Lemons
  • Unsalted butter
  • Eggs
  • Vanilla
  • Sour cream
  • Powdered sugar

Lemon Blueberry Bread tossing blueberries with flour

How to Make this Bread

First preheat the oven to 350 degrees. Grease a loaf pan and dust with flour. Then whisk together the dry ingredients and toss blueberries with 1 Tbsp of that mixture.

Lemon Blueberry Bread mixing butter sugar lemon zest in stand mixer

In the bowl of an electric stand mixer whip together butter, sugar and lemon zest on high speed until mixture is pale and fluffy, about 3 – 4 minutes.

Lemon Blueberry Bread mixing in eggs

Mix in eggs one at a time then blend in vanilla extract.

Lemon Blueberry Bread mixing in flour

Add 1/3 of the flour mixture and mix just until combined, then blend in 1/2 of the sour cream and lemon juice. Repeat mixing in 1/3 of the flour mixture followed by the remaining sour cream. Finish by mixing in last 1/3 of the flour mixture.

Fold in blueberries then pour mixture into prepared loaf pan and spread even.

Lemon Blueberry Bread pouring mixture into loaf pan

Bake in preheat oven until cooked through, when poked with a toothpick it should come out with a moist crumb or two but no batter.

Lemon Blueberry Bread loaf finished baking

Cool loaf. Once cool drizzle loaf with glaze. Let set then store in an airtight container at room temperature up to 3 days.

Lemon Blueberry Bread

Tips for this Recipe

  • Really whip the butter, sugar and zest mixture. You want it to become very pale in appearance, the shade should go from a yellow to a whitish pale yellow.
  • Use fresh blueberries. Frozen won’t give the same flavor and they do tend to swirl in an unwanted color.
  • Stick with sour cream. I did test this same loaf with Greek yogurt and believe it or not the loaf didn’t rise as high. Plus the sour cream adds more richness.
  • Don’t over-mix when blending in the flour, sour cream, and blueberries. If you do the loaf won’t rise as high.
  • Don’t over-bake the loaf or it will be dry. Also be careful not to under-bake or it will sink and be gooey in the center. The toothpick test will tell all.
  • As mentioned in the recipe I like to let the loaf finish cooling in an airtight container. I do this with a lot of baked goods, maybe it’s my drier climate but I do believe it helps seal in the moisture.
  • Final tip, have lots of people to share with otherwise you can’t stop eating it :). I could just slice of the entire top portion and eat that allll day long.

Lemon Blueberry Bread

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Lemon Blueberry Bread

4.88 from 8 votes
This Lemon Blueberry Bread is the perfect summer treat! This recipe is easy to make and the end result is unbelievably satisfying. You get an amazingly moist loaf of bread that's brimming with bright, fresh lemon flavor and studded with sweet blueberries in every bite. Talk about delicious!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 3 hours 10 minutes
Servings: 12
Calories: 377 kcal

Ingredients

  • 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (180g) fresh blueberries
  • 1 cup (200g) granulated sugar
  • 1 Tbsp lemon zest
  • 1/2 cup (113g) unsalted butter, softened
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup (118g) sour cream
  • 2 Tbsp fresh lemon juice

Glaze

  • 3/4 cup (90g) powdered sugar
  • 1 1/2 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch or 9 by 5-inch loaf pan then dust with flour, shake out excess and set aside.

  2. In a medium mixing bowl whisk together flour, baking powder and salt.

  3. Rinse blueberries and drain very well, transfer to a medium bowl and add 1 Tbsp of the flour mixture and toss to coat, set aside.

  4. In the bowl of an electric stand mixer fitted with the paddle attachment whip together sugar, lemon zest and butter until mixture is pale and fluffy.

  5. Mix in eggs one at a time and blend in vanilla.

  6. Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. Repeat process once more.

  7. Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries.

  8. Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 - 60 minutes.

  9. Let cool for about 5 minutes, run knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on rack about 30 minutes then finish cooling in an airtight container.

  10. Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice (if you want it thicker add a little more powdered sugar), spoon over loaf.

  11. Let glaze set then cut into slices. Store in an airtight container.

  12. Recipe source: adapted from my Lemon Poppy Seed Bread

Nutrition Facts
Lemon Blueberry Bread
Amount Per Serving
Calories 377 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 72mg 24%
Sodium 125mg 5%
Potassium 148mg 4%
Total Carbohydrates 64g 21%
Dietary Fiber 1g 4%
Sugars 37g
Protein 2g 4%
Vitamin A 7.8%
Vitamin C 5.8%
Calcium 5.4%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.
Lemon Blueberry Bread - this is the perfect summer treat! This recipe is easy to make and the end result is unbelievably satisfying. You get an amazingly moist loaf of bread that's brimming with bright, fresh lemon flavor and studded with sweet blueberries in every bite. Talk about delicious! #bread #blueberry #lemon #lemonbread #blueberrybread #recipe #dessert

19 comments

  • Betty Moore: Looks amazing! I am making it now at my summer cottage in Ontario, Canada. I decided to put it into 2 smaller loaf pans so I could share, and to use the icing as a drizzle like a poke cake. I used 1/4 cup less icing sugar in the drizzle so it was a bit more liquidy. So yummy!!! July 9, 2018 at 8:51am Reply

    • Jaclyn: So glad it was enjoyed! Thanks for commenting! July 9, 2018 at 10:53am Reply

  • Judy Bailey: I am making it now. I live in South Carolina near the coast and it certainly is never dry here. High high humidity in the summer. So do you think it’s fine if I don’t put it an airtight container? June 19, 2018 at 12:45pm Reply

    • Jaclyn: Yes until it’s fully cooled, that should be fine. Hope you enjoy! June 19, 2018 at 7:14pm Reply

  • Jill: So I have to tell you how good this is. I made it the first time for a family get together and everyone loved it. Moist and delicious. I then wanted to make it for myself and when I did I only put in a half a stick of butter….don’t ask me why…I flaked out and realized it after I started baking it. I was so mad at myself. It still came out DELICIOUS. So I said it was dietetic…lol I have had half of it myself. Just a great recipe:) June 16, 2018 at 1:51pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed this recipe Jill! Thanks so much for your feedback! June 17, 2018 at 12:21am Reply

  • Lora: Excellent recipe – I don’t care for blueberries, but this looked so good that I had to try it! It tastes quite good when chilled in the fridge – a perfect refresher on a hot summer day.

    I didn’t bother cooling the loaf in an air-tight container and it was plenty moist, so that’s likely only necessary for dry climates. I’ll also probably add a bit of lemon extract if I make it again so the lemon flavor is more pronounced, but only because I like a LOT of lemon flavor. June 10, 2018 at 4:46pm Reply

    • Jaclyn: Thanks for the great feedback Lora! So glad you liked it! June 11, 2018 at 6:12pm Reply

  • Karie K: I just made this yesterday. It is absolutely delicious. I served it as a breakfast pastry with fresh fruit. Rave reviews. One disclaimer…pay attention to how you do it. I think that is the secret to a good product. Loved the lemony glaze on the top. June 10, 2018 at 6:38am Reply

    • Judy Bailey: What do you mean by “pay attention to how you make it.” June 19, 2018 at 12:46pm Reply

  • Susan P: Doesn’t cooling it in an air tight container create condensation and make the loaf soggy? I live in Las Vegas where it is very dry. June 8, 2018 at 10:27am Reply

    • Jaclyn: If you let it cool for those first initial 30 minutes it shouldn’t. But if you are worried about it you could definitely just let it cool completely then transfer to an airtight container. June 9, 2018 at 10:56am Reply

  • Samantha: Fabulous! it the awesome recipe for my kids. Thanks for sharing it. June 7, 2018 at 3:32am Reply

  • sherry: Does this freeze well? June 6, 2018 at 7:35pm Reply

    • Jaclyn: I haven’t tried but I’m guessing it should. June 7, 2018 at 8:04am Reply

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