Blueberries are in season and I had to start things off right with a lemon blueberry bread! This bread is so easy to make! It’s basically a simple lemon quick bread that has a ton of fresh blueberries mixed into it! You pretty much just mix the dry ingredients, mix the wet, mix the dry into the wet and then bake! The lemon and blueberry flavour combination is simply magical and it goes especially well in a bread like this, all slathered with melting butter, still hot from the oven! Yum! This blueberry lemon bread is an amazing way to enjoy some local blueberries this summer!
Blueberry Lemon Loaf
Moist and tender lemon bread just stuffed with juicy blueberries and smothered in a lemon icing that is so easy to make!
ingredients
- 1 cup granulated sugar
- 1 cup sour cream at room temperature
- 3 large eggs at room temperature
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest (~2 lemons)
- 2 teaspoons pure lemon extract (optional)
- 1 teaspoon pure vanilla extract (optional)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries (fresh or frozen)
- 1 cup confectioners sugar (aka icing sugar, aka powdered sugar)
- 2 tablespoons freshly lemon juice
- 1 teaspoon lemon zest
For the lemon blueberry loaf:
For the lemon icing:
directions
- Mix the sugar, sour cream, eggs, lemon zest, lemon extract, vanilla extract and oil before mixing in the mixture of the flour, baking powder, baking soda and salt followed by the blueberries.
- Divide the batter between 2 greased 8X4 inch loaf pans and bake in a preheated 350F/180C oven until golden brown on top and a toothpick pushed into the center comes out clean, about 60 minutes.
- Remove the loaf from the pan and pour (or drizzle or spread) the lemon icing over the loaf and let it cool before slicing and enjoying!
- Mix the confectioners sugar into the lemon juice and zest until smooth.
For the lemon blueberry loaf:
For the lemon icing:
Option: Replace the sour cream with Greek yogurt.
Option: Use muffin pans for lemon blueberry muffins! The bake time will be about 20 minutes!
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You say ‘Use meyer lemons for lemon juice and zest!’ but the recipe does not list lemon juice as an ingredient, just lemon extract. Is there a mistake in the recipe, or did you mean ‘Use meyer lemons for lemon extract and zest!’
The lemon juice is used in the frosting. Enjoy!
This looks lovely, but I don’t need two . Can I just cut the ingredients in half? Thanks.
Yes you can! Enjoy!
Where is the “slathered with melted butter” part? Is that an alternate topping?
That’s the best one! 🙂
I m
ade this yesterday and it was fabulous. I posted my efforts on “What’s for dinner during a Quarantine” I hope that was OK. I did give your recipe credit. Needless to say, it was a big hit. I enjoy your recipes and photos.