Lemon Blueberry Bread
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: Breakfast, Dessert
Ingredients
Scale
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.
Notes
- 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.
