Lemon Blueberry Bread
A decadent and delicious quick bread made with lemon and blueberry and topped with a zesty lemon glaze
Servings 8 slices
Calories 297kcal
Ingredients
Bread Ingredients:
- ½ cup sour cream
- 2 large eggs
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ½ cup granulated sugar
- 1.25 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup fresh blueberries
Glaze Ingredients:
- 1 tbsp milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper
- Zest a lemon and then squeeze the lemon juice out.
- Mix the lemon zest and 2 tbsp of the lemon juice with the sour cream, eggs, vegetable oil, vanilla extract and granulated sugar in a large mixing bowl. Whisk together until smooth.
- In a separate bowl combine the all purpose flour, baking soda, baking powder and salt. Fold the dry ingredients into the wet using a flat spatula.
- Wet the blueberries until just damp and them toss in a tsp of all purpose flour. Coating the blueberries in flour prevents them from sinking to the bottom of the loaf.
- Fold coated blueberries into the batter and pour the batter into the loaf pan.
- Bake at 350F for 40 minutes. Remove from the oven and allow to cool completely.
- While the loaf cools, prepare lemon glaze by mixing together all of the glaze ingredients until smooth.
- Pour glaze over the cooled loaf, slice and enjoy.
Notes
- Make this loaf gluten free by using an all purpose gluten free flour blend
- You can use raspberries or blackberries in place of the blueberries
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 357mg | Potassium: 81mg | Fiber: 1g | Sugar: 30g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg