Enjoy a slice of this moist and tangy Lemon Blueberry Bread filled with bursting blueberries and refreshing lemon flavor. This easy-to-make recipe is perfect for breakfast, brunch, or as a sweet treat with your afternoon coffee. The bread is moist and tender with a delightful crunch from the lemon glaze. It's a crowd-pleaser that can be enjoyed by both kids and adults alike. Get ready to savor the bright flavors of lemon and blueberry in every bite!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the blueberries until coated in the flour mixture.
- In another bowl, whisk together the melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the bread is cooling, prepare the lemon glaze by combining 1 cup powdered sugar and 2 tablespoons lemon juice in a small bowl. Mix until smooth.
- Drizzle the lemon glaze over the cooled bread. Let the glaze set before slicing and serving.
