Lemony Blueberry Bread

The other day, I had some fresh blueberries I needed to use up, so I decided to give blueberry bread a try.

Turns out that was an incredibly tasty decision! Even Captain Cavedweller liked this moist, flavorful bread that truly (at least to me) tastes like springtime!

It’s perfect for breakfast, brunch, or dessert, and would make a beautiful addition to your Easter meal!

Lemony Blueberry Bread



1 3/4 cups flour

2 teaspoons baking powder

1 cup granulated sugar

1/4 teaspoon salt

1 cup sour cream, room temperature

1/4 cup vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

2 tablespoons lemon juice

2 teaspoons lemon zest

2 cups fresh blueberries


1 cup powdered sugar

2 teaspoons lemon zest

2-4 tablespoons lemon juice

lemon zest


Preheat oven to 350 degrees. Prepare a 9×5 loaf pan by lining with parchment paper then coating with non-stick spray.

In a large bowl, whisk together flour, baking powder, granulated sugar, and salt. Set aside.

In a separate bowl, whisk together eggs, oil, vanilla, sour cream, lemon juice and zest. Blend the dry ingredients into the liquid, stirring until just combined.

Fold in 1 3/4 cups of the blueberries. Pour batter into loaf pan and sprinkle remaining blueberries on top (reserve a few for garnish if desired).

Bake for 60-70 minutes, until a toothpick comes out clean when inserted in the middle. Cool before removing from pan and glazing.

For the glaze, mix powdered sugar with lemon zest and enough juice that the consistency is thick, yet pourable. Top with a few berries and lemon zest.

Store wrapped in refrigerator for up to five days.

Yield: 10 servings

For more photos of this yummy bread, visit Pinterest!

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