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+ servings
Lemon Blueberry Bread

Lemon Blueberry Bread

This lemon blueberry bread is unbelievably light, moist, and so refreshing! It's easy to make and comes together fast, and the simple lemon glaze drizzled on top elevates it to something even more special. This bread is perfect for breakfast, brunch, or dessert!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices

Equipment

  • 9 x 5" loaf pan

Ingredients
  

  • 1 and ¾ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoon fresh-squeezed lemon juice
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 cup blueberries*, rinsed and dried
  • 1 tablespoon flour, for coating the blueberries

Lemon Glaze:

  • 2 cups powdered sugar
  • 1 tablespoon fresh-squeezed lemon juice
  • 3 tablespoon whole milk, cream, or half & half
  • ½ teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F and grease a 9 x 5″ loaf pan with butter.
  • In a medium bowl, whisk the flour, baking powder, and salt.
  • In a larger bowl, whisk the sugar, vegetable oil, room temperature eggs, fresh-squeezed lemon juice, sour cream, and milk. Add the dry ingredients and whisk until smooth.
  • Rinse and dry the blueberries and toss with the flour to coat.
  • Use a rubber spatula to fold the blueberries into the batter, leave any excess flour in the bowl.
  • Pour the batter into the prepared pan, cover with aluminum foil, and bake for 15 minutes. Remove the foil and continue baking for 50-55 minutes. A toothpick inserted into the center should come out clean.
  • Allow to cool slightly in the pan and then transfer to a plate or a cooling rack.
  • Make the lemon glaze: In a medium bowl or a glass measuring cup add the powdered sugar, fresh lemon juice, milk (or cream or half & half), and vanilla extract. Whisk until smooth.
  • Pour the glaze evenly over the top of the slightly cooled bread. Let the first layer of glaze set for a minute or two then add a second layer on top.

Notes

*Fresh or frozen. If using frozen blueberries rinse them well until the water runs clear. 
Store leftover bread in an airtight container at room temperature for 3 days.
To make slicing easier use a large serrated bread knife and cut in a sawing motion.

Nutrition

Serving: 1slice | Calories: 339kcal | Carbohydrates: 54.3g | Protein: 3.9g | Fat: 12.7g | Saturated Fat: 3.6g | Cholesterol: 37mg | Sodium: 121mg | Potassium: 163mg | Fiber: 0.8g | Sugar: 38.4g | Calcium: 70mg | Iron: 1mg