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.
Blueberry Bread Overview
- Skill Level: Beginner
- Techniques Used: Muffin Mixing Method
- Components Used: Lemon Glaze for Quick Breads & Muffins
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
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
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.
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!
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
For the Bread
- Preheat oven to 350ºF. Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
- 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.
- Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top.
- Bake at 350 for about 55-70 minutes until a toothpick comes out clean from the middle.
- Cool completely on a cooling rack before removing from the pan and glazing.
For the Glaze
- Place the powdered sugar and lemon zest in a mixing bowl.
- 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.