Jump to recipeTip: To freeze lemon blueberry bread, wrap the unglazed loaf tightly in a layer of plastic, then a layer of foil before freezing for up to three months. Thaw at room temperature before glazing.
Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs 10 mins
I just love a good quick bread, and this lemon blueberry bread has completely stolen my heart. It’s soft, bright, and packed with juicy blueberries that burst as they bake, creating little pockets of sweetness in every bite. The lemon flavor really shines here—it’s fresh, vibrant, and perfectly balanced with a simple glaze drizzled over the top. It’s the kind of treat I’ll happily slice into on a spring morning, but honestly, I’ll take a piece any time of day with a glass of my perfect iced coffee in hand.
What I especially adore about this recipe is how easy it is to pull together. No mixers, no fuss—just a bowl, a spoon, and a handful of pantry staples. I can have the batter ready in no time, which is always a win in my kitchen. The oil and sour cream make the loaf incredibly moist and tender, and it stays that way for days. In fact, I think it tastes even better the next day, once all those lemony flavors have had time to settle in. This definitely makes my list of favorite blueberry recipes of all time!
Can you use frozen blueberries in lemon blueberry bread?
Sure! If you don't have fresh blueberries, frozen work just fine. Be sure to thaw the berries and pat them very dry before adding them to the batter.
Which pan is best for baking lemon blueberry bread—glass or metal?
For this recipe, I typically use a glass loaf pan, though either option will work. The main difference comes down to how the bread looks once baked. Glass pans tend to produce a loaf with a flatter, more even top, like the one shown here. Metal pans heat up more quickly, which encourages the batter to rise higher in the center, creating a more pronounced dome. Feel free to use whichever pan you have on hand—just know that the shape of your loaf may vary slightly depending on the material.
Should lemon blueberry bread be refrigerated?
No, it’s best not to store it in the fridge, as that can dry it out more quickly. Instead, keep the loaf at room temperature in an airtight container. It will stay fresh and moist for up to three days.
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Ingredients
- 1/2 cup vegetable oil, plus more for the pan
- 1 cup granulated sugar
- Zest of 3 lemons, plus 5 Tbsp. lemon juice
- 1/2 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1/8 tsp. yellow liquid food coloring (about 4 drops; optional)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 cups plus 1 Tbsp. all-purpose flour
- 1 1/2 cups fresh blueberries (about 8 ounces)
- 2 cups powdered sugar
- 2 Tbsp. salted butter, melted
Directions
- Step 1For the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with oil and set aside.
- Step 2Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, eggs, ½ cup oil, 2 tablespoons of the lemon juice, and food coloring (if using) until smooth.
- Step 3In a medium bowl, whisk together the baking powder, baking soda, salt, and 2 cups of the flour. In another medium bowl, toss the blueberries with the remaining 1 tablespoon flour and set aside. Fold the flour mixture into the egg mixture until just combined. Fold in the blueberries.
- Step 4Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula. Bake until golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes, covering with foil to prevent excess browning after 40 minutes.
- Step 5Let cool in the pan for 10 minutes, then place a wire cooling rack over the pan and flip to remove the bread. Place the bread right-side up and let cool completely, about 1 hour.
- Step 6Meanwhile, in a medium bowl, stir together the powdered sugar, butter, and remaining 3 tablespoons lemon juice. Add water, 1 teaspoon at a time, until a thick, but pourable consistency is achieved.
- Step 7Pour the glaze over the cooled loaf, allowing it to drip down all sides. Let sit for 30 minutes to set before slicing and serving.
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