Bursting with fresh blueberries and tangy lemon zest, this Sour Cream Blueberry Bread features a moist, tender crumb enriched by velvety sour cream. The harmonious balance of sweet blueberries and zesty citrus creates a memorable flavor experience perfect for Blueberry Lemon Bread enthusiasts seeking a refreshing twist on classic baked delicacies.

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I’ve been testing out different versions of my favorite quick breads and I finally landed on this tasty Lemon Blueberry Bread With Lemon Glaze from I Baker Bettie. This sour cream blueberry bread bakes up super fast and actually only takes about 10 minutes in the oven.

I mixed together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt with 1/2 cup unsalted butter and a cup of granulated sugar. Then I stirred in 2 large eggs and a cup of sour cream along with a teaspoon of vanilla extract.

I added zest from 2 lemons and the juice from 1 lemon which brings out a tart flavor and the freshness pairs really well with the cup of fresh blueberries. The nutritional value is pretty balanced and its moist texture makes it a great treat matching well with ideas like frozen blueberry bread or a simple sour cream loaf.

I top it off with a lemon glaze made from 1 cup powdered sugar mixed with 2 tablespoons fresh lemon juice. Enjoy!

Why I Like this Recipe

I love this recipe because it comes together so fast – I just pop everything in, preheat the oven, and within no time I have this amazing bread that never fails to impress me.

I really dig how the sour cream makes the bread super moist and tender, every bite feels like a little piece of comfort.

The mix of lemon zest, lemon juice, and fresh blueberries always blows my mind with its tangy-sweet burst of flavor, it’s like a flavor explosion in every slice.

And that lemon glaze drizzled on top? It adds the perfect kick of tartness that makes the whole thing even more irresistible.

Ingredients

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All-purpose flour offers essential carbohydrates that fuel energy and build the bread’s delicate structure.
Unsalted butter gives rich fats and flavor while keeping the bread moist and soft.
Sour cream imparts tanginess and creaminess, ensuring a rich, tender crumb.
Blueberries pack antioxidants and fiber, bringing natural sweetness without extra sugar.
Lemon zest and juice provide vibrant citrus aroma, balancing sweetness with a refreshing tang.
Powdered sugar creates a smooth glaze that adds extra sweetness and shine.
Eggs supply protein, helping bind ingredients together and encouraging a nice rise.
Baking soda and powder act as leavening agents, ensuring a light, tender crumb.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 cup sour cream

1 teaspoon vanilla extract

Zest of 2 lemons

Juice of 1 lemon

1 cup fresh blueberries

1 cup powdered sugar

2 tablespoons fresh lemon juice

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In a separate large bowl, cream 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until it looks light and fluffy.

4. Beat in 2 large eggs one at a time then mix in 1 cup sour cream and 1 teaspoon vanilla extract until combined.

5. Add the zest of 2 lemons and the juice of 1 lemon to the mixture and stir it in well.

6. Slowly fold in the dry ingredients into the wet mix until just combined. Be careful not to overmix.

7. Gently stir in 1 cup fresh blueberries until they are evenly distributed in the batter.

8. Pour the batter into the prepared loaf pan and smooth out the top.

9. Bake for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for around 10 minutes before transferring it to a wire rack.

10. For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice. Drizzle the glaze over the cooled bread and serve.

Equipment Needed

1. Oven set to 350°F and a 9×5 inch loaf pan (greased)
2. Medium bowl with a whisk to mix dry ingredients
3. Large bowl for creaming butter and sugar with either an electric mixer or a hand mixer
4. Measuring cups and spoons for both wet and dry ingredients
5. Spatula or wooden spoon for folding in the dry ingredients and blueberries
6. Zester or grater for the lemon zest and a citrus juicer (or fork) for the lemon juice
7. Toothpick to check when the bread is done
8. Wire rack for cooling the bread after baking
9. Small bowl and whisk (or fork) for making the glaze

FAQ

Q: How do I make sure the blueberries don't sink?

A: Toss the blueberries lightly in flour before mixing them into the batter, it helps keep them suspended while baking.

Q: Do the eggs and sour cream need to be at room temperature?

A: Yes, using room temp ingredients makes the batter mix more evenly and results in a better rise.

Q: Can I substitute greek yogurt for the sour cream?

A: You can, but note that it might change the flavor and texture slightly.

Q: How can I tell when the bread is done?

A: A toothpick inserted in the center should come out clean or with just a few moist crumbs when its finished.

Q: Do I need to worry about overbaking with the lemon glaze on top?

A: Not really, the glaze is applied after the bread is baked, so it keeps the exterior moist.

Lemon Blueberry Bread With Lemon Glaze I Baker Bettie Recipe Substitutions and Variations

Unsalted butter: You can use salted butter if you cut back on the extra salt in the recipe
Sour cream: Plain Greek yogurt works well as a substitute, giving a similar tang
Fresh blueberries: Frozen blueberries are good too, just thaw and drain them first
Powdered sugar: If you dont have any, you can blitz granulated sugar in a food processor to make your own

Pro Tips

1. Make sure your eggs and sour cream are at room temperature before you start. Cold ingredients can cause the batter to curdle which might mess up the texture.
2. When folding in the blueberries, try to be gentle. If you stir too hard you might break them up and turn your batter blue everywhere.
3. Don’t overmix once you add the flour. As soon as you don’t see any flour streaks, stop mixing to keep your bread nice and tender.
4. Let the loaf cool completely before pouring the glaze on top. If it’s too warm the glaze might run off and not give you that perfect finish.