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Lemon Blueberry Bread

Course Breakfast, Dessert
Prep Time 30 minutes
Cook Time 1 hour
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.
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.