Description
This delicious Lemon Blueberry Bread combines the bright flavors of fresh lemon zest and juice with juicy blueberries baked into a moist, tender loaf. Perfect for breakfast, brunch, or an afternoon snack, this quick bread offers a delightful balance of sweetness and citrus tartness with a soft crumb and golden crust.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Main Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed. This ensures leavening agents distribute well.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, creamy, and fluffy. This step helps create a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them and maintain the light texture.
- Mix in Wet Flavors: Stir in the sour cream (or Greek yogurt), lemon zest, fresh lemon juice, and vanilla extract. These ingredients add moisture and that signature lemony flavor.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender and soft.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter, taking care not to crush them as this will prevent the color and texture from bleeding into the batter.
- Pour into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. This ensures the bread is fully cooked through.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. This prevents the bread from becoming soggy.
Notes
- Use fresh blueberries rather than frozen to prevent excess moisture in the batter.
- If you don’t have sour cream, Greek yogurt is a perfect substitute for added moisture and tang.
- For an extra lemony punch, sprinkle some coarse sugar on top of the batter before baking.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To freeze, wrap tightly in plastic wrap and foil, then thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
