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.
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.
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
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
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!
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious blueberry lemon desserts!
Sour Cream Blueberry Bread with Lemon Glaze
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
- 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.
- 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
- 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).
- 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).
- 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.
- Pour the batter into the loaf pan and sprinkle the remaining blueberries (about 75 grams/ ½ cup) over the top.
- Bake for 55-70 minutes until a toothpick comes out of the middle with a moist crumb.
- Cool completely on a cooling rack before removing from the pan and glazing.
Make the glaze
- Place the powdered sugar (120 grams/ 1 cup) and lemon zest (2 teaspoons) in a mixing bowl.
- 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.
- 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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120 Comments on “Lemon Blueberry Bread with Lemon Glaze”
Since finding your recipe last week I have made 8 medium loaves and 8 mini loaves. It’s THAT GOOD! I love to bake and give my treats to my friends and after getting rave reviews on the first loaf, I made more. My friend Marcia gave me some Meyer lemons & another friend, Zoe gave me the blueberries. They said “Your bread is sooo moist and delicious!” The add’l blueberries on top made these loaves beautiful! I will add that I use the aluminum Walmart Mainstays throw-a-way pans so each recipe made one medium loaf & 1 mini loaf.
Thanks for sharing! So glad you like it!
How long did you cook the mini loaves?
can this be made in a bundt pan and does it freeze well
Yes, you can! Yes, it freezes well. Just make sure you wrap it completely in plastic wrap before freezing.
Wow. that was a quick reply, so helpful. Thank yoy so much. Yoy are a treasure.
Made it and it came out perfectly, only next time I will definitely line the loaf pan! I sprayed it with cooking spray but it still stuck on the bottom! It smelled up my whole home with a totally yummy smell!! Will definitely make again!!
Love this recipe thank you
You’re welcome!
Hi, can you use lemon extract and lemon juice from bottle instead of lemon zest and fresh lemon juice?
Yes you can, however it is not recommended. You will get a much nicer flavor using fresh. Bottled lemon juice gives off a slight chemical flavor.
Why did my loaves break apart?
What do you mean? When you cut it? Make sure to let it cool fully before baking and removing from the pan. Perhaps it was too warm.
I was hesitant on making since I lacked ingredients, but I’m soooo glad I made it with substitutions!
Used flax eggs instead of eggs
Used sourdough discard instead of sourcream
Followed everything else to a T, baked for 70 minutes and perfection.
Already planning on making more.
Thank you for an amazing recipe!!
Wonderful!
Looks so delicious. For the glaze do you use juice and zest of one lemon PLUS the two teaspoons and 2-4 tablespoons?
Hi Shannon, my apologies! That was a typo. I just edited the ingredient list.
This looks delicious and so easy! Do you think greek yogurt would have the same effect as sour cream?
I do! You can use that.
This blueberry lemon pound cake recipe was very delicious. 5/5 stars. Made and glazed as written. It was so moist and pound cake like. This is a keeper recipe. It was even moister and more delicious, if that is even possible, the next day! Next time I will put more blueberries in it, just because I’m a blueberry freak. The amount in this recipe was great though.
Wonderful! Glad you liked it!
Can this be made as muffins? Any changes to do so?
I did make muffins (small not mini). Baked at 350 for about 20 min rotating pan 1/2 way through. Perfect! Made 18.
This is the Best Blueberry Bread in the world!!!! Super easy to put together. I used fresh blueberry instead of the frozen one which I think is a better choice. The sour cream and the oil make this bread so very moist. Just the amount of sweetness. I had a small problem with getting the bread out of the pan. So I let it sit for 10 mins and it came out very easy. I didn’t use the glaze but it was still very good.
Remember this is not a cake just a very nice loaf of Blueberry Bread!!
This was a terrific recipe. The loaf was moist, delicious and full of blueberry and lemon flavours. The glaze really took it up a notch. I can’t wait to make this again!
Glad you like it!
There’s a typo/mistake in step 2…you accidentally said dry ingredients again instead of wet ingredients. 🙂
Fixed! Thanks for letting me know.
I want to make this for my teacher co-workers for a Christmas gift. Maybe I’m missing it but what do I do with the additional 1/2 cu of blueberries? It sounds like they might go in the glaze but the recipe does not address that.
You sprinkle them on top of the batter before baking.
The tin is that internal measurements 9×5 or the outer sizes? A 2lb or a 3lb loaf tin?
Can I use plain yogurt in place of the sour cream? Thank you, Deb
I’ve used this recipe for two years now. Always a huge hit. I usually just do the bread version but tonight we chose muffins bc the family is coming tomorrow. I’m so thankful for your recipe. It makes wonderful memories with me and my kids baking together.
I’ve made this twice and it’s a “recipe” for absolute weight gain because you can’t stop eating it!! lol! If I doubled the recipe, could I put it in a 9 x 13“ pan?
CAN I MAKE THIS WITH WHOLE WHEAT FLOUR?
CAN’T WAIT TO TRY IT!
Can I make this with whole wheat flour?
Can’t wait to try it!!
Can I use yogurt instead of sour cream?
Yes! I suggest full fat plain yogurt (greek would work great!).
This looks delicious and no too difficult!
What vegetable oil do you recommend using? I usually use avocado oil but would like your thoughts please.
Thank you
Julie T.
Any neutral oil like vegetable, canola, grapeseed, avocado, or safflower will work great!