Lemony Blueberry Bread

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Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: ~1 hour 15 minutes
Servings: 10 slices
Pan Size: 9×5-inch loaf pan


⭐ Ingredients:

For the Bread:

  • 1½ cups (190g) all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup (115g) unsalted butter, softened

  • ¾ cup (150g) granulated sugar

  • 2 large eggs

  • ⅓ cup (80ml) sour cream or Greek yogurt

  • ¼ cup (60ml) milk (dairy or almond)

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)

  • 1 tablespoon flour (for tossing blueberries)

Optional Lemon Glaze:

  • ½ cup (60g) powdered sugar

  • 1–2 tablespoons fresh lemon juice

  • ½ teaspoon lemon zest


Instructions:

Step 1: Prep

  1. Preheat oven to 175°C (350°F).

  2. Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together:

    • Flour

    • Baking powder

    • Baking soda

    • Salt
      Set aside.

Step 3: Cream Butter & Sugar

  1. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).

  2. Add eggs, one at a time, mixing well after each.

  3. Mix in:

    • Sour cream

    • Milk

    • Lemon juice

    • Lemon zest

    • Vanilla extract

Step 4: Combine Wet & Dry

  1. Gradually add dry ingredients to the wet mixture. Stir until just combined (do not overmix).

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Step 5: Add Blueberries

  1. Toss the blueberries in 1 tablespoon flour to prevent sinking, then gently fold into the batter.

Step 6: Bake

  1. Pour batter into the prepared loaf pan. Smooth the top.

  2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

  3. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.


Optional Lemon Glaze

Mix together:

  • ½ cup powdered sugar

  • 1–2 tablespoons lemon juice

  • ½ tsp lemon zest

Drizzle over cooled bread for a sweet-tart finishing touch.


Serving Ideas:

  • Serve warm with a pat of butter or a dollop of whipped cream.

  • Pair with a hot cup of tea or lemony iced water.

  • Slice and toast leftovers for a citrusy breakfast.


Storage:

  • Room Temp: Up to 3 days, wrapped tightly.

  • Fridge: Up to 5–6 days.

  • Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight at room temperature.


Tips:

  • Want even more zing? Add an extra tablespoon of lemon juice or a splash of lemon extract.

  • If using frozen blueberries, don’t thaw — toss them straight in with flour.

  • Make it a Lemon Blueberry Muffin recipe by scooping into muffin tins and baking for 18–22 minutes at the same temperature.

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