My Favorite Sunny Morning Treat
Let’s bake some sunshine. This easy lemon blueberry bread is my go-to. It makes any morning feel special. I love how the smell fills the whole house.
This lemon blueberry loaf is so simple. You just mix wet and dry ingredients. The sour cream makes it incredibly moist. Doesn’t that smell amazing already?
A Little Story About Berries
I learned a trick from my own grandma. She always tossed blueberries in flour. This stops them from sinking to the bottom. I still laugh at my first loaf without it.
All the berries were at the base! Now I never forget. This small step is a “why this matters” moment. It makes sure every slice is packed with juicy fruit.
Secrets to the Best Loaf
This is a quick bread recipe. That means no yeast and no waiting for it to rise. Just mix, bake, and enjoy. It’s perfect for new bakers.
The key to moist lemon blueberry bread is the sour cream. It keeps everything tender. *Fun fact: you can use plain Greek yogurt instead!* It works just as well. Do you usually have sour cream or yogurt in your fridge?
The Perfect Sweet Finish
Let’s talk about the lemon glaze recipe. It’s just two ingredients. Powdered sugar and fresh lemon juice. You whisk until it’s smooth.
Drizzling it on the cooled bread is my favorite part. This glaze is the final touch for the best lemon blueberry bread. It adds a sweet and tangy punch. What’s your favorite kind of glaze on baked goods?
Your Turn to Bake
Now you know how to make lemon blueberry bread. It’s a wonderful recipe to share. Food made with care always tastes better. That’s another big “why this matters” for me.
This blueberry lemon bread with glaze is a joy. I hope you try it. Will you make it for a quiet weekend or to share with friends? Tell me your plans if you like.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 2 cups (250 grams) | spooned & leveled, plus 2 tsp for blueberries |
| baking powder | 2 teaspoons | |
| salt | ½ teaspoon | |
| vegetable or canola oil | ½ cup (120 ml) | |
| granulated sugar | 1 cup (200 grams) | |
| sour cream or plain Greek yogurt | 1 cup (230 grams) | |
| large eggs | 2 | |
| fresh lemon juice | 2 tablespoons (30 ml) | for the bread |
| lemon zest | 1 tablespoon | |
| vanilla extract | 2 teaspoons | |
| blueberries | 1 cup (150 grams) | fresh or frozen |
| confectioners sugar | 1 cup (120 grams) | for the glaze |
| fresh lemon juice | 1.5 to 2 tablespoons | for the glaze, adjust as needed |
Instructions
Step 1: First, get your oven warm and ready. Heat it to 350°F. Grease your loaf pan and line it with paper. This little trick makes sure your easy lemon blueberry bread doesn’t stick. I still laugh at that time mine got stuck! Now, whisk your flour, baking powder, and salt in a big bowl. Set it aside for a moment.
Step 2: In another bowl, mix the wet things. Whisk the oil, sugar, and sour cream together. Then add the eggs, lemon juice, zest, and vanilla. Doesn’t that smell amazing? Pour these wet ingredients into your dry flour mixture. Stir them gently until just combined. (Over-mixing makes tough bread, a hard-learned tip!).
Step 3: Toss your blueberries with a little flour. This keeps them from sinking in your lemon blueberry loaf. Fold them softly into your batter. Pour everything into your waiting pan. Fresh or frozen berries? Share below! Bake for about an hour. A toothpick should come out clean when it’s done.
Step 4: Let your moist lemon blueberry bread cool in the pan. Twenty minutes is perfect. Then move it to a rack. This patience makes slicing easier. While it cools, make your lemon glaze recipe. Simply whisk powdered sugar and fresh lemon juice. You want it drizzle-ready.
Step 5: Drizzle that glossy glaze all over the cooled bread. Let it set for 15 minutes. This wait is the hardest part! Now you know how to make lemon blueberry bread. This blueberry lemon bread with glaze is my favorite quick bread recipe. I hope it becomes yours, too.
Creative Twists
This best lemon blueberry bread with sour cream is wonderful as-is. But you can play! Add a handful of white chocolate chips for sweet pockets. Swap the blueberries for raspberries for a tart surprise. Mix a teaspoon of poppy seeds into the batter for a fun crunch. Which one would you try first? Comment below!
Serving & Pairing Ideas
Enjoy a warm slice of this lemon blueberry loaf all by itself. For breakfast, pair it with a cup of creamy yogurt. For a pretty treat, add fresh berries and a mint leaf on the side. A cold glass of milk is always the perfect drink with it. Which would you choose tonight?
Keeping Your Lemon Blueberry Bread Fresh
Let’s talk about keeping your lemon blueberry loaf lovely. Once cool, wrap it tightly in plastic. It stays fresh on the counter for two days. For longer, slice and freeze it. Wrap slices in plastic, then put them in a bag.
I remember my first loaf. I left it uncovered overnight. It was dry by morning. I learned my lesson about wrapping it up tight.
Batch cooking matters. It saves you time on busy days. You can enjoy a sweet treat anytime. Just grab a slice from the freezer. Thaw it on the counter for an hour.
To reheat, warm a slice in the toaster oven. This brings back that fresh-baked feel. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Baking can have little problems. Here are three easy fixes. First, a sunken middle means it’s under-baked. Use that toothpick test until it comes out clean.
Second, dry bread often comes from over-mixing. Mix your wet and dry ingredients just until combined. I once mixed too long. The loaf was tough, not tender.
Third, berries sinking to the bottom is common. Tossing them in flour first helps. This little step makes a big difference in your final slice.
Fixing these issues builds your confidence. You learn what each step does. It also ensures every bite of your blueberry lemon bread with glaze is perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make lemon blueberry loaf moist?
The key is using sour cream or yogurt. The oil also helps. Do not over-bake your loaf. Check it a few minutes early. Taking it out at just the right time keeps it wonderfully moist. This is the secret to the best lemon blueberry bread.
Can I use frozen blueberries for lemon blueberry loaf?
Yes, you can use frozen berries. Do not thaw them first. Toss the frozen blueberries in the flour coating. This prevents purple streaks in your batter. Your baking time may be a little longer. This easy lemon blueberry bread is very forgiving.
What is the glaze on lemon blueberry loaf made of?
This simple lemon glaze recipe needs just two things. Use confectioners’ sugar and fresh lemon juice. Whisk them together until smooth. Add juice slowly to get the right thickness. It should drizzle nicely over your cooled lemon blueberry bread.
How do you keep blueberries from sinking in the loaf?
Toss them in a little flour first. Use about two teaspoons. The light coating helps the berries stay suspended. Then fold them gently into your batter. This trick works for any quick bread recipe with fruit.
Can I make lemon blueberry bread without buttermilk?
This recipe does not need buttermilk. It uses sour cream or plain yogurt instead. These ingredients make a very tender, moist lemon blueberry bread. They add a nice tang that pairs well with the sweet berries.
What are some variations on lemon blueberry loaf?
Try adding a teaspoon of poppy seeds. You could use orange zest instead of lemon. A dash of almond extract is lovely too. For a crunch, sprinkle coarse sugar on top before baking. *Fun fact: The acid in sour cream makes the baking powder work better!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe. Baking this bread fills the kitchen with a happy smell. It is one of my favorite quick bread recipes to share.
I would love to hear about your baking adventure. Tell me how it went for you. Have you tried this recipe? Please leave a comment below with your story.
Happy cooking!
—Danielle Monroe
Zesty Lemon Blueberry Loaf with Glaze
Description
A moist and tender lemon blueberry loaf bursting with fresh berries and topped with a sweet-tart lemon glaze.
Ingredients
Lemon Glaze
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, line it with parchment paper, and set aside.
- In a large bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.
- In a separate mixing bowl, whisk the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract together until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10 to 15 minutes to prevent excess browning.
- Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the pan and transfer to a wire rack to cool completely.
- To make the glaze: Once the bread has cooled, whisk the powdered sugar and lemon juice together until fully combined and no lumps remain. Adjust consistency with more lemon juice or powdered sugar as needed.
- Drizzle the glaze on top of the bread and spread it around. Set aside for 15 to 20 minutes to give the glaze time to harden before slicing.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw before adding to the batter to prevent discoloration. Store leftovers in an airtight container at room temperature for up to 3 days.