Description
This Lemon Blueberry Bread is a refreshing twist on the classic quick bread. Bursting with juicy blueberries and zesty lemon, it’s a perfect combination of tart and sweet. The soft, moist texture and fragrant lemon flavor make it an irresistible treat for breakfast, brunch, or a snack!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries, coating them in a bit of flour to prevent sinking.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Be gentle when folding in the blueberries to prevent them from breaking apart.
- For extra lemon flavor, you can drizzle a simple lemon glaze over the cooled bread.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes