Lemon Glaze Blueberry Loaf
Enjoy the perfect combination of sweet and tart with our Lemon Glaze Blueberry Loaf. Made with fresh blueberries, tart lemons and topped with a tangy lemon icing glaze, this easy blueberry bread recipe is bursting with the delicious combination of blueberries and a delicate lemon providing a unique flavor that is sure to please your taste buds.
Ingredients
Blueberry Lemon Bread
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 lemons, juiced
- zest of two lemons
- 3 large eggs
- 1 cup sour cream
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries .. divided
- 2 teaspoons all purpose flour for tossing
Lemon Glaze
- 1 cup powdered sugar .. sifted
- 2-3 tablespoons lemon juice
Instructions
- To make this Blueberry Lemon Bread, preheat your oven to 350 degrees, spray the sides and bottom of a 9x5 loaf pan with non stick spray and set it aside. Next, add your oil, sugar, eggs, sour cream, lemon and lemon zest to a large mixing bowl and mix together. Add in your flour, baking powder and salt and mix to just combine your ingredients.
- Once your batter is together, add 1-1/2 cups fresh blueberries to bowl and toss them with 2 teaspoons of flour. Add your tossed blueberries to your lemon bread batter and gently fold them into the batter. Pour your batter into your loaf pan and bake for 50-60 minutes or until you insert a toothpick into the middle and it comes out clean.
- Remove your Blueberry Lemon Bread from the oven and let cool in the loaf pan for 30 minutes. Run a sharp knife around the edges of the inside of the pan and invert your loaf onto a cutting board or plate and then flip again onto a wire rack where it can completely cool.
- Once your Blueberry Lemon Bread had completely cooled, add sifted powdered sugar and lemon juice to mixing bowl and whisk to combine. Add more juice to your glaze to thin it out or more powdered sugar to thicken it up depending on preference. Using a spoon, drizzle your glaze over your bread loaf 5-10 minutes before serving and garnish with remaining 1/2 cup fresh blueberries.
Notes
- Be sure not to over-mix your Blueberry Lemon Bread ingredients. You want to just combine the wet and dry ingredients so they are incorporated without beating the heck out of the batter. Over-mixing the batter will give you a denser bread.
- I prefer using oil instead of butter since oil gives you a very moist lemon bread. Butter is great for adding extra flavor but the oil will give you a moister baked good.
- Be sure to inspect your blueberries before tossing them in the flour and adding them to your batter. Pick out any blueberries that are broken or damaged.
- Speaking of the blueberries, don't forget to toss them in a couple teaspoons of flour before folding them into your lemon bread batter. Tossing them in the flour helps to suspend your blueberries in your bread batter so they don't all sink to the bottom of your Blueberry Lemon Bread loaf.
- Sift the powdered sugar for the glaze.. no one likes lumpy glaze!
- If you don't have sour cream, you can substitute it with Greek yogurt if it saves you a trip to the grocery store.
- This Blueberry Lemon Bread recipe would also work great using raspberries or blackberries, if you prefer. You can also substitute frozen berries if fresh are unavailable.
- The lemon glaze is a sweet, tart glaze but it can be left off if you prefer a less sweet treat.
