Lemon Blueberry Bread Recipe

Sliced glazed lemon blueberry bread on a white cutting board.

5 from 1 vote

Lemon Blueberry Bread is a moist and flavorful quick bread recipe loaded with fresh blueberries, bright lemons, and topped with a sweet lemon glaze.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Bread/Muffin, brunch, Dessert

Cuisine: American

Keyword: How to make lemon blueberry bread

Servings: slices

Calories: 339kcal

Author: Amanda Finks

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 9x5 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 1/2 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.

Video

Notes

Actual calories and carbohydrates will be less than listed since not all of the glaze sticks to the bread and gets discarded.

*Start with 2 tablespoons of lemon juice. Then, add up to 1 additional tablespoon to get the desired consistency. The glaze should be thin enough to drizzle over the bread and spread out.

Nutrition