This Lemon Blueberry Bread is a delightful treat that perfectly balances the tangy freshness of lemon with the sweet, juicy bursts of blueberries. The bread itself is wonderfully moist and tender, thanks to the combination of sour cream and butter.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if fresh are not available)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs, one at a time, beating well after each addition.
- Combine Wet Ingredients: Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, taking care not to overwork the batter, which can cause the berries to burst.
- Pour and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: While the bread is cooling, mix the powdered sugar and lemon juice together until smooth. Drizzle the glaze over the cooled bread.
