Description
Indulge in the delightful combination of fresh blueberries and zesty lemon with this Blueberry Bread topped with a tangy Lemon Glaze. Perfect for breakfast or as a sweet treat with a cup of tea.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add wet ingredients: Add eggs one at a time, then mix in sour cream, vanilla, lemon zest, and lemon juice until combined.
- Combine wet and dry: Gradually mix in the dry ingredients until just combined. Gently fold in the floured blueberries.
- Bake: Pour batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and glaze: Let the bread cool, then drizzle with lemon glaze.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
- Add extra blueberries on top before baking for a pretty presentation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 19g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
