Blueberry Lemon Bread

Amazing moist and tender Blueberry Lemon Bread

Our no mixer recipe is about as easy as it gets. The base cake formula has been a favorite of mine for years and has been used in numerous successful recipes for muffins, loaf cakes and our deliciously popular breakfast cakes.

How to make Blueberry Lemon Bread

1. Preheat the oven and prep your pan

Set your oven temperature to 350 degrees F. Lightly grease a large loaf pan (9×5-inch) with vegetable cooking spray. Line the pan with parchment paper creating a sling for easy removal. Set aside.

2. Make the lemon sugar

Combine about one-fourth cup of the sugar with the lemon zest in a small food processor. Pulse until the zest is broken down an the sugar is moist and yellow in color. Don’t skip this step! It makes all the difference when the lemon oils are released into the batter. Yum!

If you don’t have a small food processor, smash the zest and sugar together with a spoon or your fingers.

3. Prepare the blueberries

Wash and dry the blueberries discarding any stems or rotten berries. Sprinkle 1 tablespoon of the flour over the blueberries and toss to combine. Set aside.

4. Combine the dry ingredients

In a large mixing bowl combine the flour, salt, baking powder, baking soda, lemon sugar and all remaining granulated sugar. Make a well in the center and set aside.

5. Combine the wet ingredients and make the batter

In a small bowl combine the sour cream, melted butter, vanilla, lemon juice and eggs until blended. Pour the sour cream mixture into the flour mixture. Fold the ingredients together with a spatula until the dry ingredients are just moistened.

Gently fold in the blueberries and any remaining flour. Immediately pour the mixture into the prepared pan. Allow the unbaked bread to rest at room temperature for 15 minutes before baking. This helps develop a nice rise on the bread.

Generously sprinkle coarse sugar over the top of the loaf. Bake at 350 degrees F for 40 to 50 minutes or until a toothpick inserted in the center comes out with no wet batter. Cool the loaf in the pan on a rack for 15 minutes, then remove to a wire rack to cool completely or serve slightly warm if desired.

6. Make the lemon icing

Whisk together the lemon juice and powdered sugar. Add more sugar or juice as needed until you reach the desired consistency. Drizzle over the Blueberry Bread. Garnish with additional blueberries if desired.

TIPS For Making Great Blueberry Lemon Loaf Cake

• Don’t over-mix the batter!
• Don’t skip making lemon sugar. This simple step creates great lemon flavor in baked goods.
• Let the prepared loaf sit for 15 minutes before baking.
• Be very generous with the coarse sugar topping. The batter is not overly sweet and the crisp crust on the top is absolutely wonderful.
• Use fresh, ripe blueberries. Frozen blueberries will bleed into the batter tinting it a purple color.

How to store and freeze Blueberry Lemon Bread

This little loaf of sunshine won’t last long. However, if you happen to have a slice or two leftover, store the Blueberry Lemon Bread in an airtight container at room temperature for up to three days.

For longer storage, feel free to refrigerate for up to 5 days. Set the bread out 30 minutes before serving for the best texture.

If you plan to freeze the bread, I recommend waiting to add the icing until ready to serve. Simply wrap the fully cooled bread in plastic wrap and then foil or a zipper bag. Freeze for up to three months.

To thaw, remove the wrappings and place in the refrigerator in an airtight container. Drizzle with lemon icing and enjoy!

Garnishes add a little flare!

It seems like everything tastes better when it’s heavily garnished. I always like to add fresh blueberries to the top along with edible flowers for a pop of color.

Lemon wedges and or lemon zest is also a great garnish. Shoot a photo of your beautifully garnished bread and tag us on Instagram so we can give your post some love. ❤️

What I love about this quick bread

• It’s super easy to make and no mixer is required
• The bread is moist and flavorful.
• Lemon icing adds intense lemon flavor that compliments the blueberries perfectly.
• This loaf is great for gifting to neighbors and friends.
• It freezes very well.
• Served slightly warm, this quick bread is to die for!