This bright citrusy lemon bread bursting with fresh blueberries is springtime in a loaf pan.
Satisfy your sweet tooth with this easy-to-make recipe for Lemon Blueberry Bread.
1. Info for Lemon Blueberry Bread
- Cook Time: 1 hr 16 min
- Total Time: 1 hr 16 min
- Servings: 10
- Calories: 274.61 kcal
2. Ingredients for Lemon Blueberry Bread
- nonstick cooking spray
- 1/2 cup unsalted butter (115g per 1/2 cup, softened)
- 3/4 cup granulated sugar (150g per 3/4 cup)
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 cup sour cream (120g per 1/2 cup)
- Zest of 2 large lemons
- 1/4 cup lemon juice
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup fresh blueberries (heaping)
Preheat the oven to 350°F.
Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
In a large mixing bowl, use a mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, lemon juice, and lemon zest. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.
Roll the blueberries in a few tablespoons of flour. Add the rest of the flour, the baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the blueberries.
Pour the batter into the prepared loaf pan.
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
Check to see that bread is done. Remove from oven or add time as needed.
Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.