Super Moist Lemon Blueberry Bread Recipe Will Give You Summer Feels by Elisa Schmitz

Is there any better flavor combination than lemon blueberry? Maybe, but after making this super moist lemon blueberry bread recipe, it's really hard to think of something that tastes better. This incredibly delicious blueberry lemon loaf is so easy to make, and it will absolutely brighten your day and chase away the winter blues.

This simple lemon loaf recipe combines the zest of lemon with the sweetness of blueberries and the creaminess of sour cream to create an irresistible lemon blueberry bread that you'll want first thing in the morning for breakfast, at various times throughout the day as a snack and at the end of your day for dessert. It's that versatile and that crave-able.

Here's what you need to make this super moist lemon blueberry bread recipe: flour (all-purpose or gluten-free), baking powder, salt, sugar, lemon zest, lemon juice, sour cream, extra-virgin olive oil, eggs, vanilla extract and fresh blueberries. Check out the health benefits of lemon, the health benefits of blueberries and the health benefits of olive oil.

For the optional lemon powdered sugar glaze, you'll need powdered sugar and lemon juice. The lemon blueberry batter is baked in a loaf pan until golden. After the bread cools, you drizzle it with the lemon glaze for an even more decadent treat.

Cooking Note: Others who have made this recipe gave us feedback that they needed additional baking time. Be sure to check on the bread to see if you need additional baking time as well (and be sure to cover the top of the bread with aluminum foil to protect it from getting too brown on top).

Serve this easy blueberry bread recipe as part of an elegant brunch, or anytime you're in the mood for something truly special. Such simple goodness!

Cuisine: American 
Prep Time: 15 minutes 
Cook Time: 45 to 60 minutes (ovens vary) 
Total Time: 60 to 75 minutes 
Servings: 10

Ingredients

• 1 1/2 cups flour (all-purpose or gluten-free flour)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest (the zest of about 1 lemon)
• 3/4 cup low-fat sour cream
• 1/2 cup extra virgin olive oil
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberries

Lemon Glaze

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice

Here’s how to make it:

1. In a medium mixing bowl, add the flour, salt and baking powder. Whisk to combine. (You can use all-purpose flour or gluten-free 1:1 flour.)
   
2. In a large mixing bowl, add the sugar and lemon zest.
   
3. Using your fingers to release the lemon oil from the zest, rub the sugar and lemon zest together until well combined.
   
4. Add the sour cream, olive oil, eggs, lemon juice and vanilla extract. Mix well to combine. (Instead of sour cream, you can use plain Greek yogurt.)
   
5. Add the dry ingredients to the mixture and stir until combined into a thick batter.
   
6. Gently fold in the blueberries, being careful to not over-mix.
   
7. Pour the mixture evenly into a loaf pan that has been sprayed with cooking spray. (The loaf pan I used was 1 1/2 quarts, or 8 1/2 x 4 1/2, and 3 inches deep.)
   
8. Bake at 350 degrees F for 45 to 60 minutes until golden and cooked through, or until it passes the toothpick test. (If your bread is getting too brown on top too quickly, cover the top with a piece of aluminum foil to protect it.)
   
9. While bread is baking, make the lemon glaze (if using). In a small mixing bowl, add the powdered sugar and lemon juice. Stir to blend.
   
10. Allow bread to cool completely before glazing, slicing and serving. If glazing, spread the lemon glaze onto the cooled blueberry loaf, then serve. Store the lemon blueberry bread in an airtight container.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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