a recipe for our favorite blueberry lemon bread from the family. No mixer is necessary! Like other sweet loaves, it tastes best after being left covered in plastic wrap for a day.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- 1 lemon
- 1 tablespoon confectioners’ sugar
- ¾ cup white sugar
- ¼ cup melted butter
- 2 eggs
- ¼ cup sour cream
- ⅓ cup milk
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups frozen blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners’ sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 175 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
OMG !! What a delightfully fresh desert. It was fairly easy to make. The berries are refreshing and the lemon juice and zest really add a wonderful favor to the loaf. The hubby said this recipe is a keeper.
Fabulous! I use 3 small loaf pans and baked for 45 min. I also needed to make a little more drizzle icing because I did have 3 pans
I make this every winter with frozen blueberries from my yard. I add a little extra lemon juice to really make it zing. It is such a yummy bright flavor.
Did not make it yet.
Pretty good but not great. It came out a bit dense and chewy versus light and fluffy. I used 3 tb lemon juice, no zest(we don’t care for it), and 1/4 tsp lemon extract (could have used a bit more). I also swapped nonfat greek yogurt for the sour cream, unsweetened applesauce for the butter and cut the sugar just a touch. I feel like it needs a 1/2 tsp of baking soda because of all the acid and for more of a rise.
7/29/21 – great way to use some leftover frozen blueberries – I plan to slice and freeze this to enjoy later!
Very good and easy to make. I added some poppy seeds though because poppy seeds go good with lemon
This is the first time I made this and it was easy and turned out amazingly moist and delicious! I doubled the glaze and added more powdered sugar to cut the tart lemon but otherwise followed the recipe straight-up. Highly recommend this recipe!
I made it for the first time today without any changes. Easy to make and very delicious.
Great loaves! I made exactly as written and turned out great- moist, not too sweet. Like many other reviewers I would probably double the glaze and maybe add juuuust a little more lemon to the actual batter. It also helps to maintain the textural integrity of the bread if you can manage to wait to cut the loaf until it’s room temperature.
This isnt a fair review. I used white sugar replavement (swerva) and also replaced the sour cream with greek yogurt. Next time no substituents!
Of all lemon loaf recipes I’ve tried, this takes the cake. Love that there was less sugar used than others have called for. I added poppy seeds and 1/8 teaspoon of lemon oil to give it a bit more lemon intensity. Opted to go for dusting with powdered sugar with lemon juice powder mixed. Baked in 8 1/2 X 4 1/2 cast iron loaf pan on bottom rack which crystallized the sugar giving a crusting texture. Perfect summer dessert in Phoenix! for Goes great with a cup of Joe or tea.
It was so good
So good, I will definitely be making again!
This was wonderful just as written. Will make it again and again!
Absolutely delicious….people I shared it with also gave it 5 star rating. Our local blueberries are now available…..I’m going to freeze plenty for future bread making
It was very easy and so delicious!
The batter was so dry that I could barely scrape it out of the bowl. It seems like it should have had another 1/2-1 cups of liquid. I could not “fold” the blueberries in, it was too difficult to stir, so I ended up mashing up most of the blueberries when combining the blueberries in the batter. If I try this recipe again, I would double the sour cream and add extra milk and maybe double the amount of lemon juice.
double all ingrediants except lemon. Kept as if making for one loaf. Great way to use up sour cream
fantastic, used all the zest from one lemon and all the juice in the bread, fresh blueberries. mixed all the liquid + splash of vanilla, then sifted in the dry and mixed just until combined. Perfect at 1 hour.
I have made this recipe several times & it is one of my favorites. Today I substituted freeze dried blueberries, and they also worked well in this recipe.