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Moist Lemon Blueberry Quick Bread

lemon blueberry quick bread - featured image
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A moist and tender quick bread bursting with fresh lemon zest and juicy blueberries, perfect for breakfast, brunch, or a cozy snack. This easy recipe features a subtle sour cream twist and a bright lemon glaze.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120 ml) sour cream
  • 3 tablespoons fresh lemon juice
  • Zest of 2 medium lemons
  • 1 ½ cups (225 g) fresh blueberries, washed and patted dry
  • 1 teaspoon vanilla extract
  • For the lemon glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the sugar and melted butter until smooth. Add eggs one at a time, whisking well after each addition.
  4. Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix.
  6. Carefully fold in the blueberries, being gentle to avoid bursting them.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  9. Let the bread cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
  10. Whisk powdered sugar with 2-3 tablespoons fresh lemon juice until smooth to make the glaze.
  11. When the bread is completely cool, drizzle the lemon glaze over the top and let it set for about 15 minutes before slicing.

Notes

Do not overmix the batter to avoid tough bread. Use fresh lemon zest and juice for best flavor. Pat blueberries dry to prevent excess moisture. If using frozen blueberries, toss in flour before folding in. Tent with foil if top browns too quickly. Let bread cool completely before glazing to avoid melting the glaze.

Nutrition

Keywords: lemon blueberry bread, quick bread, lemon zest, blueberry quick bread, moist bread, easy bread recipe, lemon glaze, breakfast bread

Find it online: https://blingbite.com/moist-lemon-blueberry-quick-bread-recipe-easy-homemade-perfect-quick-bread/