Baker Bettie

Lemon Blueberry Bread with Lemon Glaze

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.

Blueberry Bread 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. 

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 dry 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! 

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, such as orange zest, if desired. 
  • Blueberries are the main flavor of the bread and could be substituted with another kind of berry if desired! 
Sour Cream Blueberry Bread with Lemon Glaze

Sour Cream Blueberry Bread with Lemon Glaze

Yield: 1 Loaf
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

  • 1 3/4 cups (210 gr) all purpose flour
  • 2 tsp baking powder
  • 1 cup (196 gr) granulated sugar
  • 1/8 tsp salt
  • 1 cup (242 gr) sour cream, room temperature
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 TBSP (30 ml) lemon juice
  • 2 tsp lemon zest
  • 2 cups (about 1 pint or 300 gr) fresh or frozen blueberries, divided

For the Glaze

  • juice and zest of a lemon
  • 1 cup (126 gr) powdered, confectioners, or icing sugar
  • 2 tsp lemon zest
  • 2-4 TBSP (30-59 ml) lemon juice

Instructions

For the Bread

  1. Preheat oven to 350ºF. Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a separate bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
  4. Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Do not over-mix. Fold about 1 1/2 cups of the blueberries into the batter.
  5. Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top.
  6. Bake at 350 for about 55-70 minutes until a toothpick comes out clean from the middle.
  7. Cool completely on a cooling rack before removing from the pan and glazing.

For the Glaze

  1. Place the powdered sugar and lemon zest in a mixing bowl.
  2. Add enough lemon juice to the bowl until the consistency is thick but pourable. If the mixture gets too thin, you can add a bit more powdered sugar.

Store bread loosely wrapped in the refrigerator for up to 1 week.

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38 comments on “Lemon Blueberry Bread with Lemon Glaze”

  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?

    • Was a little confused about the lemon and zest..do I include that in both the glaze and the wet batter mix?

      • Hi Linda! Hold off on making this, I’m going to retest is tomorrow. I’ve been getting differing reviews on it so I am going to retest and update the 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.

  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!

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  14. 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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  16. Hi Elizabeth! I’m so sorry to hear that. I did test this recipe quite a few times when I originally published it, however that was over 6 years ago and I haven’t made it recently. I will put it on my list to re-test it again soon to make sure it is written properly and will update you.

  17. Hi Laura! I am going to retest this recipe tomorrow. I had several people make it this week with good results, but have also had you and other people in the past report that it was too moist. I will update it after I test it a few times!

  18. This looks YUMMY!!! I’m drooling, I just can’t wait to try this at home.
    Thank you so much for sharing this awestruck recipe.
    Keep sharing:)

  19. Can this recipe be made as muffins, and if so, what would the baking time be? Many thanks!

  20. Can I use greek style yogurt instead of sour cream?

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  22. Hello,

    I would like to do mini loaves to give away as gifts. How do you recommend I adjust the baking time?

    • Hi Tina! I haven’t ever baked this in mini loaves so you will just need to keep an eye on them. Check on them around 20 minutes and then bake a little longer if needed. I would guess about 30 minutes total

  23. I made this yesterday (will soon post mise en place photos) and was delighted by the good taste. My loaf pans are just a bit smaller than yours, so I had to bake for longer time.

    I was concerned about the taste of the glaze, it was very tart, so I checked the recipe and yes, I put in the 2 TBSP it called for. Glad I didn’t start with 4 TBSP!! But, the glaze really complemented the bread. Good job and good instructions for an uncertain baker.

  24. Made this recently and it was too delicious! Now making it again for my birthday this week!

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