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Lemon Blueberry Bread

A moist and flavorful bread packed with fresh blueberries and zesty lemon, perfect for gatherings or a cozy snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh blueberries Use frozen blueberries if fresh aren't available, do not thaw.
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 pieces eggs
  • 1/2 cup sour cream
  • 1 piece lemon, zest
  • 1/4 cup lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with butter or oil.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream, lemon zest, and lemon juice.
  6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  8. Gently fold in the blueberries.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Store wrapped tightly in plastic wrap for up to a week in the refrigerator or at room temperature for 2-3 days. Can be frozen for up to 3 months.