Lemon Blueberry Bread with Lemon Glaze Recipe
This Lemon Blueberry Bread is a moist, flavorful loaf perfect for breakfast or a sweet snack. Bursting with fresh blueberries and bright lemon zest, it’s topped with a tangy lemon glaze that adds a delicious finish. The combination of sour cream and olive oil ensures a tender crumb, while easy mixing steps make this a simple yet impressive homemade treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread Batter
- 1 cup granulated sugar
- 1/2 cup sour cream (or plain full fat Greek yogurt)
- 1/2 cup olive oil (or your preferred cooking oil)
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (divided)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F. Spray a 9×5 inch loaf pan with cooking spray to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, sour cream, olive oil, eggs, lemon zest, and vanilla extract until well combined and smooth.
- Add Dry Ingredients: Sprinkle in the flour, baking powder, baking soda, and salt. Stir gently just until no dry flour remains; avoid over mixing for a tender crumb.
- Fold in Blueberries: Gently fold 1 cup of the blueberries into the batter, taking care not to crush them.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan. Evenly sprinkle the remaining 1/2 cup blueberries on top, pressing them lightly into the batter.
- Bake: Bake for 60 to 65 minutes. A toothpick inserted into the center should come out with moist crumbs but no raw batter.
- Cool Bread: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely.
- Make Lemon Glaze: In a medium bowl, whisk together the powdered sugar and 2 to 3 tablespoons lemon juice until smooth and pourable.
- Glaze the Bread: Drizzle the lemon glaze over the cooled bread. Use the back of a spoon to spread the glaze evenly over the top.
- Set the Glaze: Allow the bread to rest for 10 minutes so the glaze sets before slicing.
- Store: Keep the bread covered in the refrigerator to maintain freshness.
Notes
- For best results, use fresh blueberries and gently fold them to avoid bleeding.
- You can substitute sour cream with plain full-fat Greek yogurt for a slightly tangier flavor.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar to thicken or more lemon juice to thin.
- Store the bread covered in the refrigerator for up to 5 days.
- Bring to room temperature or warm slices gently before serving for best texture and flavor.
Keywords: lemon blueberry bread, lemon bread, blueberry loaf, lemon glaze bread, breakfast bread, easy loaf recipe
