Lemon Blueberry Quick Bread
Moist, lemony loaf studded with juicy blueberries and finished with a bright lemon glaze. Bakery-style flavor with simple pantry ingredients—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lemon zest (about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)
- 1/2 cup powdered sugar (for glaze)
- 1-2 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter with granulated sugar until light and fluffy. Beat in eggs one at a time.
- Mix in sour cream or Greek yogurt, lemon zest, lemon juice, and vanilla until smooth (the mixture may look slightly curdled—this is normal).
- Add dry ingredients to the wet and stir until just combined; do not overmix.
- Toss blueberries with 1 tbsp flour, then gently fold into the batter.
- Transfer batter to the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
- For the glaze, whisk powdered sugar with 1–2 tbsp lemon juice until smooth and pourable. Drizzle over the cooled loaf and let set before slicing.
Nutrition
Serving: 1sliceCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 160mgFiber: 1gSugar: 18g
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