Lemon Blueberry Bread

06.05.2018

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!
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Bread
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 3 hours 10 minutes
Servings: 12
Calories: 377 kcal
Author: Jaclyn

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.

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19 comments

  • Susan H: This bread is AMAZING! August 6, 2018 at 11:42am Reply

    • Jaclyn: So glad you enjoyed it! Thanks for the feedback! August 7, 2018 at 2:45pm Reply

  • Carol: OMG!!!! This recipe is soooooo good, almost like a pound cake. The lemon adds such flavor, and the glaze is a must. Key is to not over bake, gotta take it out just at the right time ; ) Will make this over and over again. Thank you!!!!!! July 18, 2018 at 8:58am Reply

    • Jaclyn: Thanks for the 5 star review Carol and taking the time to leave a review! So glad you liked it! July 18, 2018 at 11:42pm Reply

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