Blueberry Lemon Sour Cream Bread

Blueberry Lemon Sour Cream Bread is a quick bread that can be in the oven in just about 10 minutes! It comes out incredibly moist and tender and is drizzled with a tart lemon glaze.

Blueberry Lemon Sour Cream Bread is a quick bread that can be in the oven in just about 10 minutes! It comes out incredibly moist and tender and is drizzled with a tart lemon glaze! A great way to get some more blueberries in before summer ends!

I originally published this recipe in July 2013 as a guest post on the blog, The Cooking Actress. 


A while back I started a series on my blog called Back to Bake-sics. In each post I brake down the science of various different baked goods to create very simple and adaptable recipes.

One of my favorite basic baked goods is quick bread. I make it frequently in all kinds of ways. It is so easy to make it savory or sweet and flavor it with pretty much anything you imagination can come up with. Check out this post for the basic recipe and to understand how it can be easily adapted.

Blueberry Lemon Sour Cream Bread is a quick bread that can be in the oven in just about 10 minutes! It comes out incredibly moist and tender and is drizzled with a tart lemon glaze! A great way to get some more blueberries in before summer ends!

To continue with my summer obsession of berries and lemon I used my quick bread base recipe to make a blueberry sour cream bread with a lemon glaze. It was so moist and tart and just the perfect breakfast with my morning hot tea.

There are few flavor combinations I love more than blueberry and lemon. Especially in the summer. These flavors just feel like summer. I like to think of blueberry and lemon as sort of a lifelong friend of flavors, as silly as that may sound. It just always comes through for me. In muffins, or biscuits, or cookies, or of course bread.

Blueberry Lemon Sour Cream Bread is a quick bread that can be in the oven in just about 10 minutes! It comes out incredibly moist and tender and is drizzled with a tart lemon glaze! A great way to get some more blueberries in before summer ends!
This bread is ready to go into the oven within 10 minutes and comes out incredibly moist and flavorful. I also think this would be awesome with raspberries, blackberries or cherries. Or a combination sounds pretty awesome too! You could even pair it with a different citrus. Orange, lime, or grapefruit?! Oh, the endless possibilities!

Blueberry Lemon Sour Cream Bread

Yield: 1 Loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
This Blueberry Lemon Sour Cream Bread is a quick bread that can be in the oven in about 10 minutes! It comes out incredibly moist and tender and is drizzled with a tart lemon glaze. 

Ingredients

For the Bread

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 1/2 cups + 1/4 cup blueberries divided (fresh or frozen)
  • 1/4 tsp cinnamon
  • 1 cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 2 eggs
  • 1 cup sour cream
  • 1/4 cup vegetable oil
  • juice and zest of 1 lemon

For the Glaze

  • juice and zest of a lemon
  • 1-2 cups powdered sugar

Instructions

  1. For the BreadPreheat oven to 350ºF.
  2. Lightly oil a loaf pan and set aside.
  3. In a large bowl stir together flour, baking powder, cinnamon, sugar, and 1 1/2 cups of the blueberries.
  4. In another bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
  5. Pour the liquid ingredients into the dry ingredients and stir together until combined.
  6. Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of blueberries over the top.
  7. Bake at 350 for about 50-60 minutes until a toothpick comes out clean from the middle.
  8. Cool completely before removing from the pan and glazing.
  9. For the GlazePlace the lemon juice and zest in a small mixing bowl.
  10. Whisk in 1 cup of the powdered sugar.
  11. Add more powdered sugar until the glaze is at the desired consistency.
  12. Drizzle over the cooled bread.

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19 comments on “Blueberry Lemon Sour Cream Bread”

  1. Yayyyy!!! Thank you SO much for doing me this favor girl. I had so much fun on our day too and I cannot waaaait to hang again! <3!

  2. Obsessing over that glaze!

  3. Awww, I love both you and Kayle! It’s a blogger guest post match made in heaven. This quick bread looks ridiculously good – going to check out the post!

  4. This looks insanely good. The glaze, too, mmm, perfect with blueberries! I have a bb/lemon glaze/greekyogurt cake recipe from about a year ago. Your bread is just gorgeous! Pinned!

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  7. I’m going to give this a go, it looks so good ☺

  8. Could I use less (not non-fat) sour cream in this recipe?

  9. I wanted to love this recipe, it smelled amazing! I baked for 90 minutes, saved it for dessert and found out it was raw inside and baked around the edges. I was so disappointed. I followed the recipe exactly and used fresh berries.

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  11. This is fabulous! My family couldn’t get enough of it. I wasn’t too fond of the glaze. It tasted too much like the confectioner sugar. It’s great without the glaze, though. Next time, I’m going to try lemon sauce.

    Rating: 5
  12. I made this recipe with a few alterations. I used S/R flour as I didn’t have any baking powder. I used lime juice and rind not lemon. I had small quantities of several fresh berries left over in punnets, including blueberries, raspberries and strawberries, which I used in place of all blueberries. It was delicious! Even without the icing which I didn’t make. Fabulous hot from the oven with it’s crunchy crust, or cooled, plane or with cream or ice-cream or spread with butter. Yum!

    Rating: 5
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  14. I found it to be very dense and had a funny texture. Is it really supposed to be 1 cup of sour cream? Also with the glaze it was too sweet for my liking. 

    Rating: 2
    • Hi Greg! So sorry to hear that you didn’t enjoy this recipe. This is a style of bread called a “quick bread” which is much different than a yeast bread. It is sweeter, more of a hybrid between a muffin and cake texture and flavor wise. You want to make sure that you do not mix too much with recipes like this or they will become dense and tough. But, by design, it is more dense than a yeast bread.

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