This Lemon blueberry bread is bursting with deliciousness! Sweet, juicy blueberries and tangy lemon complement each other well. A lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.
Sour cream and milk may be substituted with Greek yogurt.
Adapted from Livewellbakeoften.com.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Preheat the oven to 350°F.
- Step 2
Spray an 8×4-inch loaf pan with cooking spray.
- Step 3
In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside.
- Step 4
In a large bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
- Step 5
In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream, milk, lemon zest, and lemon juice.
- Step 6
Combine the wet and dry ingredients just until smooth. Do not overmix, or the bread may become tough.
- Step 7
Gently fold the flour-coated blueberries into the batter.
- Step 8
Pour the batter into the prepared loaf pan and bake for 50–55 minutes, until a toothpick inserted into the center comes out clean.
- Step 9
Remove the bread from the oven and cool it in the loaf pan for about 10 minutes. Remove from the pan and transfer to a wire rack to cool completely.
- Step 10
Once the bread has cooled, whisk together the powdered sugar, lemon juice, and lemon zest. Add the lemon juice gradually until the glaze is thin enough to drizzle but thick enough to set.
- Step 11
Drizzle the glaze over the cooled bread with a spoon and let it set for about 15–20 minutes before serving.
- Calories:355 kcal18%
- Protein:5 g10%
- Carbohydrates:56 g22%
- Sugar:34 g68%
- Salt:0.6 g10%
- Energy:1485 kJ18%
- Fat:13 g19%
