Easy Blueberry Lemon Bread with Glaze is a delicious moist loaf loaded with sweet berries and tart lemon - a perfect combination.
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This is one versatile recipe! Using fresh blueberries you can make this loaf and serve for breakfast, dessert or brunch.
And, if you don't have blueberries, quartered strawberries would be an super tasty swap.
ingredients needed:
- flour
- baking powder
- sugar
- salt
- sour cream
- canola oil
- eggs
- vanilla extract
- lemon juice
- lemon zest
- blueberries
- powdered sugar
This Easy Blueberry Lemon Bread with Glaze is on rotation here, just like my Cinnamon Crumble Banana Bread. We eat both quite often.
I try and keep a quick bread on the counter or in the fridge weekly. It's just a great little sweet treat.
This bread will go quickly when serving for a baby or bridal shower, and I suggest bringing two.
How to make easy blueberry lemon loaf.
- Using your fingers mix together sugar and lemon zest. Set aside.
- Whisk together sour cream, oil, eggs, lemon juice and vanilla. Set aside.
- Whisk together the flour, baking powder salt, and sugar zest mix together.
- Pour in the wet ingredients.
- Fold into the blueberries
- Pour into prepared loaf pan. Bake.
Why do we love this blueberry lemon bread recipe?
- No mixer needed - Using a handheld whisk and a spatula
- Versatile Recipe - Breakfast and brunch or dessert and snack
- Ingredients - All the pantry items are a part of my pantry staples list. I have them on hand at all times.
Ingredient Substitutions/Swaps
Sour Cream: you can use easily use plain Greek Yogurt instead of the sour cream. A vanilla yogurt would also be really yummy.
Vanilla Extract: almond extract is an excellent swap in this recipe.
Blueberries: strawberries, quartered, would be delicious with the lemon flavors in this bread.
blueberry lemon bread with glaze faqs
How do I store quick breads? This bread will keep at room temperature in an air tight container for 3 days. Or in an air tight container in the fridge for up to 5 days.
Can a bread recipe be made into muffins? Yes! This one can. Simply line a 12 cup-muffin tin with liners, and fill with the batter ¾ths of the way full. Bake for 18 to 20 minutes. Check for doneness with a toothpick, and add time by one minute increments, if needed.
Can I freeze loaf recipes? Yes. Allow to cool completely. Wrap tightly in cling wrap, and place in a freezer bag. To unthaw, leave it in the bag, and allow to thaw at room temperature before removing from it's packaging. It should keep in the freezer for up to 2 months.
Easy Blueberry Lemon Bread with Glaze
Easy Blueberry Lemon Bread with Glaze is a delicious moist loaf loaded with sweet blueberries and tart lemon - a perfect combination.
Ingredients
- 1 cup sugar
- 2 teaspoons lemon zest
- 1 ¾ cup flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup sour cream, room temperature
- 2 eggs, room temperature
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 cups blueberries
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper and spray with non stick spray.
- Using your fingers mix together sugar and lemon zest. Set aside.
- Whisk together sour cream, oil, eggs, lemon juice and vanilla. Set aside.
- Whisk together the flour, baking powder salt, and sugar zest mix together.
- Pour in the wet ingredients.
- Fold into the blueberries
- Pour into prepared loaf pan.
- Bake for 55 to 70 minutes.
- Allow to cool completely.
Glaze:
- Place the powdered sugar, lemon zest and lemon juice in a bowl. Whisk together until smooth. Pour over the top of the cooled bread.
Notes
You will find ingredient swaps and faqs in the yellow boxes in the post.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 237Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 122mgCarbohydrates: 36gFiber: 1gSugar: 20gProtein: 4g
