Blueberry Lemon Bread Recipe
This blueberry lemon bread recipe is the perfect combination of sweet and sour flavors
Servings: 8 servings
Calories: 420kcal
Ingredients
Lemon Blueberry Bread
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup plain yogurt or sour cream
- Juice from one lemon about 1 tablespoon if you're using pre-bottled lemon juice
- 1 lemon zest
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 cream or milk
- Juice of one lemon
- Zest of one lemon
Instructions
- Heat oven to 350°F. Grease your bread pan (9x5-inch) or muffin tins with cooking spray or shortening.
- I used my kitchen aid mixture. Place your soft butter and sugar and beat on medium until blended. Add and beat in eggs, lemon juice and peel, vanilla and sour cream.
- Stir in baking soda, baking powder, then slowly add flour. Mix until blended.
- Gently fold in the blueberries, reserving a few to sprinkle on the top.
- Spoon batter into your loaf pan or muffin tin.
- Sprinkle a little sugar on the top if you're not going to glaze it. Sprinkle on a few berries.
- Bake 55-60 minutes, checking half way for over browning. Make a tin foil tent to place loosely over the top for the remaining time. (Muffins will take much less time.)
- Cool for about 15 minutes before removing from the pan onto a baking rack.
- While it's cooling, mix up your glaze. Pour over the loaf and enjoy!
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 68g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 270mg | Potassium: 161mg | Fiber: 1g | Sugar: 43g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg