This Lemon blueberry bread is bursting with deliciousness! Sweet juicy blueberries and tangy lemon complement each other well. Lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.
2 cups flour + 1 tablespoon divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter room temperature
2 teaspoons vanilla extract
1 cup sugar
1/2 cup sour cream*
1/3 cup milk*
zest of 2 lemons
juice of 1 lemon
1 cup blueberries
1 cup powdered sugar
2-3 tablespoons lemon juice
zest of 1 lemon
* you can sub in greek yogurt
Pre heat oven to 350.
Spray 8×4 loaf pan with cooking spray.
In small bowl, toss blueberries with 1 tablespoon flour.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.
Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
Gently fold the blueberries into the batter.
Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.
Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
Adapted from Livewellbakeoften.com