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Lemon Blueberry Bread

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 10 slices
Calories: 326 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

Bread
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp lemon extract
  • 3 large eggs room temperature
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh blueberries washed, dried and lightly coated in flour
  • 1-2 tablespoons all-purpose flour to coat the blueberries
Icing
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tbsp lemon juice
  • 1 tsp lemon extract
  • pinch of salt optional

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In the bowl of a mixer, combine butter and sugar and beat well to combine (mixture will be fairly dry). Add in eggs and beat until well combined. Add sour cream, vanilla and lemon extracts, lemon zest and lemon juice and beat until well combined.
  3. In a separate bowl combine flour, baking powder, baking soda and salt.
  4. Add dry ingredients to wet ingredients and mix by hand until combined, but do not over mix. Toss blueberries in flour. Fold in blueberries into batter and mix until just combined. Do not overmix.
  5. Pour batter into a 9x5 loaf pan that has been sprayed with non-stick cooking spray.
  6. Place in the oven and immediately reduce the temperature to 350 degrees F. Bake for approximately 45 minutes or until a cake tester inserted into the center of the loaf comes out clean. If loaf does not see done at 45 minutes but is browning, foil can be placed loosely over the top to allow more baking time without additional browning. 
  7. Remove from oven and allow to cool. 
Icing
    Cup of Yum
  1. Combine icing ingredients in a bowl and mix until combined. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more milk, one teaspoon at a time.
  2. Remove loaf from pan (it helps to run a knife around the edges first to make sure the loaf isn't sticking to the pan) and pour or spoon glaze over the top. Allow icing to set up for 20+ minutes, then slice and serve.

Notes

  • This Lemon Blueberry Bread is not one that typically rises into a high dome. As you can tell from the photos, it's a bit more of a flat cake, so don't be alarmed if you do not be alarmed if your loaf doesn't rise high up and dome on the top. 

Nutrition Information

Calories 326kcal (16%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 85mg (28%) Sodium 242mg (10%) Potassium 95mg (3%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 424IU (8%) Vitamin C 4mg (4%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 50g 17%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 85mg 28%
Sodium 242mg 10%
Potassium 95mg 2%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 424IU 8%
Vitamin C 4mg 4%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.