Description

This Easy Blueberry Lemon Bread recipe delivers a moist, bakery-style loaf bursting with fresh lemon zest and juicy blueberries. Perfectly balanced between sweet and tart, this bread features a tender crumb enhanced by sour cream and a fragrant lemon glaze. Ideal for breakfast, brunch, or a delightful snack, it is easy to prepare and bakes up beautifully golden with a soft, flavorful interior.

Ingredients

Scale

Dry Ingredients

1 1/2 cups (195g) all-purpose flour, plus 1 tablespoon for berries
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup (150g) granulated sugar

Wet Ingredients

Zest of 1 large lemon (about 1–1 1/2 tablespoons)
2 large eggs, room temperature
1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature
1/3 cup (80ml) neutral oil (canola, vegetable, or light olive oil)
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon vanilla extract

Fruits

1 cup (150g) blueberries, fresh or frozen

Glaze (Optional)

3/4 cup (90g) powdered sugar
1–2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional for extra punch)

Cook Mode Prevent your screen from going dark

Instructions

Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy lifting, and lightly grease the sides to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside for incorporation later.
Rub zest into sugar: In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly damp, which releases essential oils for a stronger lemon flavor.
Combine wet ingredients: To the lemon-scented sugar, whisk in the eggs, sour cream or Greek yogurt, neutral oil, fresh lemon juice, and vanilla extract until the mixture is smooth and well blended.
Bring the batter together: Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined and no dry streaks of flour remain, being careful not to overmix to keep the bread tender.
Prep the blueberries: Toss the blueberries with one tablespoon of flour to prevent them from sinking to the bottom during baking. Fold the floured berries gently into the batter, reserving a few for topping if desired for a decorative, bakery-style look.
Fill and bake: Spread the batter evenly in the prepared loaf pan. Scatter the reserved blueberries on top for visual appeal. Bake in the preheated oven for 50–60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool properly: Allow the loaf to cool in the pan for 10–15 minutes. Then, lift it out using the parchment paper overhang and transfer to a wire rack to cool completely, which helps it set and slice cleanly.
Glaze (optional): Whisk powdered sugar with 1–2 tablespoons of fresh lemon juice until smooth and pourable. Stir in additional lemon zest if desired for extra flavor. Drizzle the glaze over the cooled loaf and let it set for about 15 minutes before slicing and serving.

Notes

Ensure eggs and sour cream are at room temperature for better batter mixing and rise.
Do not overmix the batter to avoid a dense loaf—mix until just combined.
Coating the blueberries with flour prevents them from sinking and keeps bursts of flavor evenly distributed.
You can use frozen blueberries directly; no need to thaw before mixing.
The glaze is optional but adds a lovely citrusy sweetness and attractive finish.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.