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Lemon Blueberry Quick Bread

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Lemon Blueberry Quick Bread is a moist, tender loaf bursting with juicy blueberries and bright lemon flavor, topped with a simple lemon glaze. Perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour (for tossing blueberries)
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1–2 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until combined.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Toss blueberries with 1 tbsp flour and gently fold into the batter.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over cooled bread.

Notes

  • Do not overmix the batter to keep the bread tender.
  • If using frozen blueberries, do not thaw before adding to the batter.
  • Store at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/lemon-blueberry-quick-bread/