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Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs 10 mins
This tender lemon blueberry bread is absolutely divine. The juicy bursting blueberries, bright citrusy cake, the sweet glaze drizzled on top—if you love lemon recipes as much as me, this one will sweep you off your feet.
There are a few things that make this lemon blueberry loaf so magical. The first is that it's so simple. You don't need need any fancy equipment—not even an electric mixer. Just stir together the batter by hand. Secondly, it's incredibly moist, thanks to the oil and sour cream in the batter. That means it's just as delightful after it's been hanging out on the counter for a day or two, so it's perfect for making ahead of time. Finally, it's basically cake that's acceptable to eat for breakfast. Yes, please! Treat yourself to more blueberry desserts and sweet breakfast ideas next.
Can you use frozen blueberries?
Sure! If you don't have fresh blueberries, frozen work just fine. Be sure to thaw the berries and pat them very dry before adding them to the batter.
Is it better to bake lemon blueberry bread in a glass or metal pan?
I use a glass loaf pan for this recipe. Either works, but your decision can affect the look of the bread. Glass loaf pans produce bread with a flatter, more even top, as seen in the photos here. Metal loaf pans, on the other hand, will give you a loaf with a large domed top. This is because metal conducts heat faster than glass. Use what you have, and if yours comes out looking a little different, now you know why!
Does lemon blueberry bread need to be refrigerated?
No, in fact, the fridge can cause the bread to dry out quicker. It's best to store this loaf at room temperature in an airtight container. It will stay fresh for up to three days.
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Ingredients
- 1/2 cup
vegetable oil, plus more for the pan
- 1 cup
granulated sugar
Zest of 3 lemons, plus 5 tablespoons lemon juice
- 1/2 cup
sour cream, at room temperature
- 3
large eggs, at room temperature
- 1/8 tsp.
yellow liquid food coloring (about 4 drops; optional)
- 1 1/2 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 2 cups
plus 1 tablespoon all-purpose flour
- 1 1/2 cups
fresh blueberries (about 8 ounces)
- 2 cups
powdered sugar
- 2 Tbsp.
salted butter, melted
Directions
- Step 1For the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with oil and set aside.
- Step 2Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, eggs, ½ cup oil, 2 tablespoons of the lemon juice, and food coloring (if using) until smooth.
- Step 3In a medium bowl, whisk together the baking powder, baking soda, salt, and 2 cups of the flour. In another medium bowl, toss the blueberries with the remaining 1 tablespoon flour and set aside. Fold the flour mixture into the egg mixture until just combined. Fold in the blueberries.
- Step 4Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula. Bake until golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes, covering with foil to prevent excess browning after 40 minutes.
- Step 5Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the bread. Place the bread right-side up and let cool completely, about 1 hour.
- Step 6Meanwhile, in a medium bowl, stir together the powdered sugar, butter, and remaining 3 tablespoons lemon juice. Add water, 1 teaspoon at a time, until a thick, but pourable consistency is achieved.
- Step 7Pour the glaze over the cooled loaf, allowing it to drip down all sides. Let sit for 30 minutes to set before slicing and serving.
Tip: Using a metal baking pan will produce a loaf with a large domed top. If you prefer a flatter top, use a glass baking pan. Lemon blueberry bread will keep in an airtight container at room temperature for up to three days. To freeze, wrap the unglazed loaf tightly in a layer of plastic, then a layer of foil before freezing for up to three months. Thaw at room temperature before glazing.
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