Lemon Blueberry Bread
This bright and tender lemon blueberry bread is packed with fresh citrus flavor, juicy blueberries, and a buttery crumb that stays moist for days, thanks to a secret dose of sour cream in the batter.
Equipment
- 9x5-inch loaf pan - 23x13cm
- Microplane zester
- Electric hand mixer - or stand mixer
- Large mixing bowls - two
- Small mixing bowl - for the glaze
- Rubber spatula
- Cooling rack
- Parchment paper
- Whisk
- Toothpick - or thin cake tester
Ingredients
- 2 cups all-purpose flour - 250g
- 1 tablespoon all-purpose flour - 8g, reserved for coating the blueberries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - 113g, softened to room temperature
- 1 cup granulated sugar - 200g
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon zest - from approximately 2 large lemons
- 3 tablespoons fresh lemon juice
- 1/2 cup full-fat sour cream - 120g, room temperature
- 1 1/2 cups fresh or frozen blueberries - 225g, do not thaw if using frozen
For the Lemon Glaze
- 1 cup powdered sugar - 120g, sifted
- 2-3 tablespoons fresh lemon juice - added gradually until the glaze is pourable
Optional Serving Suggestions
- whipped butter - for serving
- cream cheese - for serving
- lightly sweetened whipped cream - for serving
- vanilla bean ice cream - for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly and line the bottom and long sides with a parchment sling for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Toss the blueberries with the reserved tablespoon of flour until lightly coated. Set aside.
- In a large bowl, beat the softened butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla, lemon zest, and lemon juice.
- Mix in the sour cream on low speed until just incorporated.
- Fold the dry ingredients into the wet with a spatula until no large streaks of flour remain. Be careful not to overmix.
- Fold the flour-coated blueberries gently into the batter with a few strokes.
- Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 55-65 minutes.
- Check for doneness with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool the loaf in the pan for 15 minutes, then lift it out using the parchment sling and cool completely on a rack.
- Whisk together the sifted powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf and let set for 10 minutes.
Notes
- Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth, emulsified batter. Pull them from the fridge 30-45 minutes before you start.
- Blueberry tip: Tossing blueberries in flour is essential to prevent them from sinking to the bottom. This creates a surface the batter can grip.
- Don't overmix: Once the flour is added, fold only until just combined. Overmixing develops gluten and results in a tough, dense loaf.
- Testing doneness: Use a toothpick to test the center. It should come out clean or with just a few moist crumbs, not wet batter.
- Frozen blueberries: You can use frozen blueberries straight from the freezer; do not thaw them, as they will release excess liquid and color the batter.
- Substitutions: Full-fat Greek yogurt is an excellent substitute for sour cream and yields a similarly moist crumb.
- Storage: Store wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. This bread also freezes beautifully for up to 3 months.
- Make-ahead: This bread tastes even better the day after baking. Bake it a day in advance, cool completely, and add the glaze just before serving for the freshest look.