Description
This Lemon Blueberry Bread is a light, fluffy, and moist loaf filled with fresh blueberries and a burst of lemony goodness. The combination of tangy lemon zest and juicy blueberries makes each bite refreshing and sweet, making it the perfect treat for breakfast or dessert.
Ingredients
Scale
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh blueberries (or frozen, do not thaw)
For the Lemon Glaze (optional):
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Add the dry ingredients to the wet mixture alternately with the sour cream, mixing until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze (optional), whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.
Notes
- If using frozen blueberries, do not thaw them to prevent the bread from turning purple.
- You can add a teaspoon of lemon extract for an extra lemony flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes