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:
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1½ cups (190g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs
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⅓ cup (80ml) sour cream or Greek yogurt
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¼ cup (60ml) milk (dairy or almond)
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
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1 tablespoon flour (for tossing blueberries)
Optional Lemon Glaze:
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½ cup (60g) powdered sugar
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1–2 tablespoons fresh lemon juice
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½ teaspoon lemon zest
Instructions:
Step 1: Prep
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Preheat oven to 175°C (350°F).
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Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
Set aside.
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Step 3: Cream Butter & Sugar
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In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
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Add eggs, one at a time, mixing well after each.
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Mix in:
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Sour cream
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Milk
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Lemon juice
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Lemon zest
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Vanilla extract
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Step 4: Combine Wet & Dry
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Gradually add dry ingredients to the wet mixture. Stir until just combined (do not overmix).
Step 5: Add Blueberries
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Toss the blueberries in 1 tablespoon flour to prevent sinking, then gently fold into the batter.
Step 6: Bake
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Pour batter into the prepared loaf pan. Smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Optional Lemon Glaze
Mix together:
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½ cup powdered sugar
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1–2 tablespoons lemon juice
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½ tsp lemon zest
Drizzle over cooled bread for a sweet-tart finishing touch.
Serving Ideas:
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Serve warm with a pat of butter or a dollop of whipped cream.
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Pair with a hot cup of tea or lemony iced water.
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Slice and toast leftovers for a citrusy breakfast.
Storage:
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Room Temp: Up to 3 days, wrapped tightly.
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Fridge: Up to 5–6 days.
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Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight at room temperature.
Tips:
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Want even more zing? Add an extra tablespoon of lemon juice or a splash of lemon extract.
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If using frozen blueberries, don’t thaw — toss them straight in with flour.
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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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