I am in love with this Glazed Lemon Blueberry Loaf. I could probably eat an entire loaf of this bread, and I’m not lying. It’s moist, but it’s still a bread. It’s sweet, but it has enough lemon in it to add some tang. It can be a dessert, breakfast, or afternoon snack. I love a versatile treat, and this one fits the bill.
Lemon Blueberry Bread Perks
- 2-bowl recipe
- Accessible ingredients
- Approachable directions and techniques
- Fresh flavors
- Moist, addictive bread
- Easy clean up
In this recipe, you’ll notice 1 cup of sour cream. This is not a mistake. Sour cream is the best not-so-secret ingredient for moist baked goods. If you can, use full-fat sour cream for best results!
I have never used frozen blueberries in this loaf, and I don’t reccomend doing so. Often, frozen berries can change the texture and color of treats. If you absolutely need to use them, make sure to wash them and dry them before folding them into the batter!
I recommend storing this bread, covered, at room temperature for up to 4 days or in the fridge for up to 6. The flavor deepens with time, but the bread loses moisture over time!
YES! You absolutely can freeze this bread for up to 3 months. I recommend freezing the bread without the topping. You can do so in one of two ways- freeze the bread in individual slices or as a whole loaf. Regardless of which option you choose, wrap the bread or slices in plastic cling wrap with at least 3 layers. This preserves the bread most effectively. Thaw at room temperature before serving!
This recipe really allows you to add the blueberries to your liking! I’ve made it with anywhere between 1 and 2 cups of blueberries. I really like lots of blueberries for flavor and consistency, so I usually use just what I have on hand OR add blueberries more towards the 2 cups side!
As I mentioned above, I do not recommend using frozen blueberries in this recipe. Doing so will change both the consistency and flavor of your bread.
Lemons, Lemon Juice, Lemon Zest
I recommend using fresh lemons in this recipe for the best flavor! I recently retested this recipe, switching out fresh lemon juice for store-bough lemon juice, and though the bread still tasted really nice, it didn’t have the same burst of fresh lemon flavor!
When zesting your lemons, try not to get too deep into the rind, as this will create a bitter flavor.
Tips and Tricks for Perfect Glazed Bread
There are a few tips and tricks in this recipe that will help you to create your gorgeous bread!
- Flour and Blueberries: I learned this one from a failure of mine a while ago- coat the blueberries in flour before mixing them in. I am not a scientist, but for some reason, they stay “afloat” in the bread when you roll them in flour first. I had blueberries sink to the very bottom in another bread of mine.
- Room Temperature Ingredients: As usual, using room temperature ingredients will yield better results. I never followed this instruction, but I promise that it makes a really big difference in consistency! Leave your eggs and sour cream out an hour before OR place your eggs in a bowl of warm water for 10 minutes and microwave your sour cream for about 15 seconds.
- Overmixing: Overmixing is usually the culprit when you end up with dry or dense baked goods. Mix this bread just until you see the flour mixture disappear.
- Aluminum Foil Tent: I often find that breads can brown too quickly on the top. This means that the top can burn while the rest of the bread is still cooking. To prevent this, loosely tent a piece of aluminum foil over the pan around the 40/45 minute mark or when your bread looks to be turning golden.
Other Lemon RecipesPrint
This Glazed Lemon Blueberry Loaf is light, fluffy, moist, and flavorful. Filled with lemon and blueberry flavor and topped with thick lemon glaze, this loaf is both refreshing and decadent. It’s the perfect treat for any time of day and any occasion, as it’s easy to make and sure to be a crowd-pleaser!
For the Bread
- 2 cups (280g) all-purpose flour
- 2 teaspoons (9g) baking powder
- 1/2 teaspoon (3g) salt
- 1/2 cup (110g) vegetable oil
- 1 cup (215g) granulated sugar
- 1 cup (250g) sour cream, room temperature
- 2 large (100g) eggs, room temperature
- 2 tablespoons (28g) lemon juice
- 1 lemon’s zest (7g)
- 1 teaspoon (4g) vanilla extract
- 1 1/2 cups (230g) of blueberries (rolled in one tablespoon (8g) of flour)
For the Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon of fresh lemon juice
For the Bread
- Preheat the oven to 350 degrees Fahrenheit. Spray and/or add parchment paper to a 9×5 loaf pan. Set aside until later.
- In a medium bowl, whisk flour, salt and baking powder.
- In a large bowl, mix oil, sugar, sour cream, eggs, vanilla, lemon zest, and lemon juice until combined.
- Add dry ingredients to the wet ingredients. Do not overmix.
- Toss blueberries in flour before folding them into the batter.
- Pour batter into the prepared loaf pan.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out with just a few crumbs. All ovens are different, so this could take between about 40-60 minutes. Cover the loaf pan with aluminum foil if the top is browning too quickly.
- After removing the bread from the oven, allow it to cool in the pan for 20-30 minutes. Then, remove from the pan to finish cooling on a wire rack.
For the Glaze
- Whisk the confectioners’ sugar, lemon juice, and milk. If the mixture is too thick, add more lemon juice. If it’s too thin, add more sugar. You want the glaze to easily fall off the spoon, but you don’t want it to be clumpy OR wet.
- Using a spoon, drizzle the glaze over the top of the bread. Add it slowly, as it should spread. Let the glaze set for about 30 minutes… if you can wait that long!
Keywords: Blueberry Bread, Lemon Bread, Lemon Glaze, Spring Baking, Loaves and Muffins