Ah, Blueberry Lemon Bread—light, moist, and perfectly tangy! 🍋🫐 A classic quick bread that’s great for breakfast, brunch, or a sweet snack. Here’s a full recipe:
Blueberry Lemon Bread
Servings: 8–10 | Prep Time: 15 min | Bake Time: 50–60 min
Ingredients
Dry Ingredients:
-
2 cups (250g) all-purpose flour
-
1 1/2 tsp baking powder
-
1/2 tsp baking soda
-
1/4 tsp salt
Wet Ingredients:
-
1/2 cup (115g) unsalted butter, melted
-
1 cup (200g) granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1/2 cup (120ml) sour cream or Greek yogurt
-
Zest of 1 lemon
-
2 tbsp lemon juice
Add-ins:
-
1 1/2 cups fresh or frozen blueberries (toss frozen blueberries in a tsp of flour to prevent sinking)
Optional Glaze:
-
1/2 cup powdered sugar
-
1–2 tbsp lemon juice
Instructions
-
Preheat Oven:
-
350°F (175°C).
-
Grease and flour a 9×5-inch loaf pan.
-
-
Mix Dry Ingredients:
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
-
Mix Wet Ingredients:
-
In a large bowl, whisk melted butter and sugar until combined.
-
Add eggs, vanilla, sour cream, lemon zest, and lemon juice. Mix until smooth.
-
-
Combine Batter:
-
Gently fold dry ingredients into wet ingredients until just combined.
-
Fold in blueberries carefully (don’t overmix).
-
-
Bake:
-
Pour batter into prepared loaf pan.
-
Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
-
-
Cool & Glaze:
-
Let bread cool in the pan 10 minutes, then transfer to a wire rack.
-
Optional: drizzle with lemon glaze (powdered sugar + lemon juice) once cooled.
-
✨ Tips for Best Results:
-
Use fresh lemons for the brightest flavor.
-
For a more tender crumb, don’t overmix once adding flour.
-
Blueberries can be lightly mashed for swirls of blueberry flavor in the bread.
-
Can be stored at room temp for 2–3 days or frozen for up to 2 months.
If you want, I can also give a “super-moist, ultra-lemony” version with a crunchy sugar topping that makes it taste like a bakery loaf.