Description
This Easy Blueberry Lemon Bread is a delightful bakery-style loaf bursting with fresh lemon zest and juicy blueberries. Moist and flavorful, it combines the tang of lemon with sweet bursts of berries for a perfect breakfast treat or afternoon snack. The simple recipe uses common pantry ingredients and comes together quickly with minimal fuss.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (195g) all-purpose flour, plus 1 tablespoon for berries
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 3/4 cup (150g) granulated sugar
- Zest of 1 large lemon (about 1–1 1/2 tablespoons)
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature
- 1/3 cup (80ml) neutral oil (canola, vegetable, or light olive oil)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon vanilla extract
Fruit
- 1 cup (150g) blueberries, fresh or frozen
Optional Glaze
- 3/4 cup (90g) powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra punch)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy lifting and lightly grease the sides to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening and seasoning. Set aside.
- Rub zest into sugar: In a large bowl, combine the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly damp, releasing the essential oils and boosting the lemon flavor.
- Combine wet ingredients: To the lemon-scented sugar, whisk in the eggs, sour cream (or Greek yogurt), oil, lemon juice, and vanilla extract until the mixture is smooth and well blended.
- Bring the batter together: Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Avoid overmixing to keep the bread tender and light.
- Prep the blueberries: Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter, reserving a few to sprinkle on top for a decorative, bakery-style finish.
- Fill and bake: Pour the batter evenly into the prepared loaf pan and scatter the reserved blueberries on top. Bake for 50–60 minutes, or until the loaf is golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool properly: Allow the bread to cool in the pan for 10–15 minutes. Then, lift it out using the parchment overhang and transfer to a wire rack to cool completely, preventing sogginess.
- Glaze (optional): Mix the powdered sugar with lemon juice until smooth and pourable. Stir in optional lemon zest for extra brightness. Drizzle the glaze evenly over the cooled bread and allow it to set for about 15 minutes before slicing.
Notes
- Using sour cream or Greek yogurt adds moisture and a slight tang, enhancing the bread’s texture and flavor.
- Tossing blueberries in flour helps keep them evenly distributed throughout the batter instead of sinking.
- The glaze is optional but adds a lovely sweet-tart finishing touch that complements the lemon in the bread.
- Make sure all wet ingredients are at room temperature for better mixing and texture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
