Lemon Blueberry Bread

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This Lemon Blueberry Bread is soft, buttery, and bursting with juicy blueberries in every bite. Bright lemon flavor keeps it fresh and light, while the simple glaze makes it feel a little special. Perfect for breakfast, dessert, or your afternoon coffee break.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast, Brunch

Cuisine: American

Servings:

Calories: 327kcal

Author: Joanna Cismaru

Equipment

Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Bread:

1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter softened
2 large eggs
1 tablespoon lemon zest
¼ cup lemon juice fresh
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
1 cup fresh blueberries if frozen, do not thaw

For the Glaze:

1 cup powdered sugar
2 tablespoons lemon juice

US Customary - Metric

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Fold the blueberries with 1 teaspoon of flour.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
Add half the flour mixture, then sour cream, then remaining flour mixture, mixing until just combined.
Gently fold blueberries into the batter.
Pour batter into prepared pan and bake 50–55 minutes, or until a toothpick comes out clean. Let cool 10 minutes in the pan, then remove and cool completely on a rack.
Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Slice and serve!

Notes

Fresh vs Frozen Blueberries: You can use either, but if you’re using frozen, don’t thaw them first, just fold them in gently to avoid purple streaks.
Sour Cream Substitute: Greek yogurt works just as well if that’s what you have on hand. It keeps the bread moist and tender.
Don’t Overmix: Stir the batter until just combined to keep the loaf soft. Overmixing will make it dense.
Check Early: Ovens vary, so start checking at the 50-minute mark. A toothpick should come out mostly clean with a few crumbs.
Storage: Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5.
Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature.

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