This Sour Cream Blueberry 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.

Loaf of blueberry bread with lemon glaze with a few slices cut out of it.

OVERVIEW

This blueberry bread with lemon glaze is kind of a quick bread/pound cake hybrid. It comes together very quickly the way a banana bread would, but it has the texture and richness of a pound cake! 

You can use fresh or frozen blueberries for this bread. It is also made with sour cream which keeps it very moist and pairs well with the tangy lemon flavor. If you do not have sour cream on hand, you could also use plain or vanilla yogurt.

BLUEBERRY BREAD INGREDIENT FUNCTIONS

  • Flour is the main structure of your bread. I have not yet tested this with gluten free flours, but if you want to try it I suggest using an all-purpose gluten free baking blend. 
  • Baking Powder is what leavens the bread, giving it lift and keeping it light and tender! 
  • Sugar not only sweetens the bread but holds onto moisture. This ensures it will not dry out quickly. 
  • Salt is needed in all baked goods to help round out the flavors so they do not taste flat. 
  • Sour Cream adds moisture to the bread and helps add a bit of a tangy flavor. 
  • Oil adds richness to the bread and keeps it tender. Fat reduces gluten formation and is needed for tender baked goods. Melted butter could be substituted, but because butter solidifies once cooled, it won’t stay quite as tender. 
  • Eggs help bind the bread together and also help leaven it. 
  • Vanilla is only used for flavoring the bread and could be left out or substituted for another extract if desired. 
  • Lemon Juice is only used for flavoring the bread and could be left out or substituted for another juice, such as orange juice, if desired. 
  • Lemon Zest is where the most intense lemon flavor comes from because the lemon peel holds the lemon oil. It is only used for flavoring the bread and could be left out or substituted for another zest like orange or lime zest.
  • Blueberries are the main flavor of the bread and could be substituted with another kind of berry like raspberries, strawberries, or blackberries. Both fresh and frozen works well!

How to Make Blueberry Bread with Lemon Glaze

The mixing method for this bread is the muffin mixing method. This mixing method reduces gluten formation and keeps the bread very tender and moist. 

Step 1: Mix the Dry Ingredients Together

Dry ingredients for blueberry bread in a bowl after being mixed

In a large mixing bowl, whisk together all of your dry ingredients until well combined. 

Step 2: Mix Together Your Wet Ingredients

In a separate mixing bowl, whisk together all of your wet ingredients including the lemon juice and lemon zest. 

Step 3: Combine Wet Ingredients into Dry Ingredients

Pour the wet ingredients into the dry ingredients and use a spoon or spatula to combine. Do not use a whisk or you might over-mix the batter. 

Step 4: Fold the Blueberries into the Batter

Add your fresh or frozen blueberries into the batter and gently fold in, being careful not to break them. This batter is very thick so it will suspend the berries throughout without having to toss them in flour before adding them. 

Step 5: Pan & Bake the Bread

I like to line my loaf pan with parchment paper for easy removal. You can see how to line the pan easily in this quick video… 

Pour your batter into the pan and top with more blueberries. Bake until a toothpick comes out of the center clean. Allow to cool on a cooling rack completely before glazing. 

Step 6: Glaze the Bread

Blueberry bread on a cooling rack after being glazed with a lemon glaze

Once the bread is completely cooled you can whisk together the ingredients for the glaze and pour it over. I like to grate a bit more fresh lemon zest over the top as well to give it a beautiful visual. 

Close up shot of slices of blueberry bread with lemon glaze

This bread is the perfect easy brunch addition. It looks and tastes very impressive but is so easy to put together! 

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious blueberry lemon desserts!

Loaf of blueberry bread with lemon glaze with a few slices cut out of it.
Yield: 1 Loaf

Sour Cream Blueberry Bread with Lemon Glaze

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

This Sour Cream Blueberry 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

  • 210 grams (1 ¾ cups) all purpose flour
  • 2 teaspoons baking powder
  • 200 grams (1 cup) granulated sugar
  • ⅛ teaspoon salt
  • 240 grams (1 cup) sour cream, room temperature
  • 56 grams (¼ cup, 60 milliliters) oil, any neutral oil like canola, vegetable, grapeseed, safflower, etc
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 milliliters) lemon juice
  • 2 teaspoons lemon zest
  • 300 grams (2 cups, 1 pint) fresh or frozen blueberries, divided

For the Glaze

  • 120 grams (1 cup) powdered sugar
  • 2 teaspoons lemon zest
  • 2-4 tablespoons (30-60 milliliters) lemon juice

Instructions

Prep

  1. Preheat oven to 350°F/175°C. Line a 9x5 inch (22x12 cm) loaf pan with parchment paper or spray with non-stick spray and set aside.
  2. Rinse and pat the fresh blueberries dry. If using frozen, no need to thaw but lightly toss in extra flour before adding to the batter.

Make the bread

  1. In a large mixing bowl, whisk together the flour (210 grams/ 1 ¾ cups), baking powder (2 teaspoons), sugar (200 grams/ 1 cup), and salt (⅛ teaspoon).
  2. In a separate mixing bowl, lightly whisk together the sour cream (240 grams/ 1 cup), oil (56 grams/ ¼ cup), eggs (2 large), vanilla extract (1 teaspoon), lemon juice (2 tablespoons), and lemon zest (2 teaspoons).
  3. Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Do not over-mix. Gently fold about 225 grams (1 ½ cups) of the blueberries into the batter.
  4. Pour the batter into the loaf pan and sprinkle the remaining blueberries (about 75 grams/ ½ cup) over the top.
  5. Bake for 55-70 minutes until a toothpick comes out of the middle with a moist crumb.
  6. Cool completely on a cooling rack before removing from the pan and glazing.

Make the glaze

  1. Place the powdered sugar (120 grams/ 1 cup) and lemon zest (2 teaspoons) in a mixing bowl.
  2. Add enough lemon juice (start with 2 tablespoons/30 milliliters) to the bowl until the consistency is thick but pourable. If the mixture gets too thin, you can add a bit more powdered sugar.
  3. Spread the glaze over the top of the cooled bread. Store loosely wrapped in the refrigerator for up to 1 week.

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