This fluffy Lemon Blueberry Bread has a light and moist texture that is perfect for any occasion.
There’s nothing I love more than a fresh slice of this bread on a summer morning for breakfast!
The best part about this recipe? It can all be done in one bowl, and by hand! Just whisk the wet ingredients together, fold in the dry ones last (to avoid over-mixing). Then add blueberries coated with flour to the batter before pouring it into a greased loaf pan to bake!
When the Blueberry Lemon Bread has finished baking, it’s time to make icing. The ingredients are simple: powdered sugar and a little lemon juice.
Although the bread is delicious on it’s own, the icing gives it that extra bit of sweetness that makes absolutely mouthwatering…
Make sure you allow the loaf to cool down completely before topping it with the icing! If it’s too warm it will all melt off.
Sometimes, I divide the batter into muffin pans to make cute individual treats if I am having guests over. Today, I felt like baking it in a loaf pan for more of an occasion-feeling .
Whether you choose to bake them as single muffins or one big loaf , they always turn out equally delicious!
How to Make Lemon Blueberry Bread
- Whisk together granulated sugar, oil, sour cream, eggs, vanilla extract, lemon juice and zest.
- Fold in all-purpose flour, baking powder, baking soda, and salt.
- Coat blueberries in flour and fold them in the batter.
- Pour batter into a greased loaf pan and bake for 45-60 minutes in a preheated oven.
- Allow the Lemon Blueberry Bread to cool completely.
- Whisk powdered sugar and lemon juice to make an icing and pour on top.
- Garnish with fresh blueberries and lemon zest, slice and enjoy!
Lemon Blueberry Bread
Ingredients
Lemon Blueberry Bread
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup sour cream
- 2 large eggs
- ½ tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups blueberries + 1 tbsp flour
Lemon Icing
- 1 ½ cups powdered sugar
- 2-3 tbsp lemon juice
Instructions
Lemon Blueberry Bread
- Preheat oven to 375°F (190°C). In a large mixing bowl, add in the granulated sugar, vegetable oil, sour cream, eggs, vanilla extract, lemon juice and zest. Whisk until evenly combined. Then fold in the all-purpose flour, baking powder, baking soda, and salt.
- Coat the blueberries with 1 tbsp of flour (to prevent them from sinking to the bottom of the batter). Gently fold the coated blueberries into the batter until they are evenly distributed throughout.
- Grease a 9×5 inch loaf pan with non-stick baking spray. Transfer the batter into the loaf pan, making sure it is evenly spread on top.
- Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the Lemon Blueberry Bread to cool for at least 30 minutes in the loaf pan before removing onto a wire rack to cool.
Lemon Icing
- Whisk together the powdered sugar and lemon juice until smooth. Pour the icing over the entire top of the fully cooled Lemon Blueberry Bread loaf.
- Allow the icing to set for about 15 minutes. Garnish with fresh blueberries and lemon zest. Cut the loaf into slices and enjoy!
I don’t know why I never thought to make this before, but it was amazing.
Delishhh!!! Made this in muffin tins for brunch and they were a huge hit! So light fluffy and refreshing!