Lemon Blueberry Bread is a moist and flavorful quick bread recipe loaded with fresh blueberries, bright lemons, and topped with a sweet lemon glaze.
Some people would call this lemon blueberry loaf, or even cake. It’s close to a cake because it is sweet, especially with that lemon glaze on top. Whatever you want to call it, it’s delicious.
How To Make Lemon Blueberry Bread
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- In a mixing bowl, add sugar, sour cream, olive oil, eggs, lemon zest, and vanilla.
- Whisk to combine.
- Add flour, baking powder, baking soda, and salt.
- Whisk to combine.
- Add blueberries.
- Gently stir the blueberries into the batter.
- Pour the batter into a loaf pan.
- Top the batter with more blueberries.
- Bake.
- In a medium bowl, add powdered sugar and lemon juice.
- Whisk until smooth.
- Drizzle the lemon glaze over the cooled bread.
- Spread it out evenly.
- Let it rest before slicing.
How To Store
Store this bread in a sealed container in the refrigerator for up to a week.
To freeze: Place the bread in a freezer storage bag or wrap it in plastic wrap then put it into a sealed container. Keep it in the freezer for up to three months. Transfer the bread to the refrigerator to thaw the day before you want to serve it.
More Great Quick Bread Recipes
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Lemon Blueberry Bread Recipe
Video
Ingredients
- 1 cup granulated sugar
- 1/2 cup sour cream or plain full fat Greek yogurt
- 1/2 cup olive oil or your preferred cooking oil
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries divided
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 350° F. Spray a 9×5 inch loaf pan with cooking spray.
- In a large bowl, add the sugar, sour cream, oil, eggs, lemon zest, and vanilla. Whisk until well combined.
- Add the flour, baking powder, baking soda, and salt. Stir just until no dry flour remains, trying not to over mix.
- Add 1 cup of blueberries. Gently stir the blueberries into the batter.
- Pour the batter into the loaf pan. Sprinkle ½ cup of blueberries on top of the batter. Lightly press the blueberries down into the batter.
- Bake for 60 to 65 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it, but no raw batter.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely.
- In a medium size mixing bowl, add the powdered sugar and lemon juice. Whisk until smooth.*
- Drizzle the top of the bread with the lemon glaze. Spread the glaze out with the back of a spoon so that the top of the bread is completely covered.
- Let the bread rest for 10 minutes so that the icing will set up before slicing.
- Store covered in the refrigerator.
Yum! Came upon this recipe and just happen to have all the ingredients so decided to give it a try. Only issue I had was I think I poured by glaze on before it has cooled and a lot of it went onto my pan below. Lesson learned. Would make again.