Enjoy a slice of this Lemon Blueberry Bread, bursting with juicy blueberries and fresh lemon zest. The bread is moist and tender, topped with a sweet lemon glaze.
This bread is great for breakfast, brunch, or dessert. It’s perfect all year round, using either fresh or frozen blueberries.
I’ll walk you through the steps to make this tasty quick bread. The ingredient list is at the bottom of the page, and you can jump to the recipe using the button at the top of the page.
Tips for the Best Lemon Blueberry Bread
- Use Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and cream cheese are at room temperature.
- Don’t Overmix: Mix just until the flour is combined to keep the bread moist.
- Avoid Overbaking: Take care not to overbake, or the bread will dry out as it cools.
- Prevent Blueberries from Sinking: Pour a layer of batter without blueberries at the bottom of the loaf pan. This works better than coating the berries in flour, which can leave dry pockets in the bread.
- Cool Completely Before Slicing: Let the bread cool fully to keep it moist.
Lemon Blueberry Bread
Servings 10
Ingredients
For the Lemon Blueberry Bread:
- 1 2/3 cups all-purpose flour approx. 7.4 oz
- 2 tablespoons cornstarch approx. 0.6 oz
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar approx. 7 oz
- 2 tablespoons fresh lemon zest
- 4 tablespoons unsalted butter room temperature (approx. 2 oz)
- 1/4 cup olive oil approx. 2 fl oz
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice approx. 2 fl oz
- 1 cup blueberries fresh or frozen
For the Lemon Cream Cheese Glaze:
- 1/4 cup cream cheese room temperature (approx. 2 oz)
- 1 tablespoon unsalted butter room temperature (approx. 0.5 oz)
- 1/4 cup powdered sugar approx. 1.1 oz
- 3 tablespoons lemon juice approx. 1.5 fl oz
Instructions
Lemon Blueberry Bread
- Preheat and Prep: Preheat your oven to 350°F. Grease and line a 9×5” loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- Combine Sugar and Lemon: In a large bowl, mix the sugar and lemon zest with your hands until fragrant.
- Add Butter and Oil: Mix in the butter and olive oil until creamy, about 90 seconds.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape the bowl as needed.
- Mix in Sour Cream and Lemon Juice: Stir in the sour cream, then add half of the flour mixture. Mix on low speed. Add the lemon juice, then the remaining flour. Mix just until combined.
- Layer Batter and Blueberries: Spread 1/4 of the batter in the loaf pan to prevent blueberries from sinking. Gently fold blueberries into the remaining batter, then pour it into the pan.
- Bake: Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely before slicing.
Lemon Cream Cheese Glaze
- Beat Ingredients: Beat the cream cheese and butter together for 30 seconds.
- Add Sugar and Lemon Juice: Mix in the powdered sugar and lemon juice until creamy. Adjust consistency with more powdered sugar or lemon juice as needed.
- Glaze the Bread: Spread the glaze over the cooled bread. Garnish with fresh blueberries and lemon zest if desired.
Notes
Storage
- Store the bread in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
- Sugar Lemon: Use a food processor or mixer instead of your hands to combine the sugar and lemon zest if you prefer.
- Blueberries: Fresh or frozen blueberries can be used.
- Sour Cream Substitute: Greek yogurt can replace sour cream.
- Muffins: Pour the batter into muffin tins and bake at 350°F for 25-30 minutes to make 12-14 muffins.
- Oil Substitute: Vegetable oil can replace olive oil for a milder flavor.