Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, cream the softened butter and sugar until smooth and fluffy.
- Add the eggs, vanilla extract, and sour cream, mixing well.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in blueberries, lemon zest, and lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the loaf cool completely, then drizzle with the lemon glaze (made by mixing powdered sugar and lemon juice).
Notes
- Blueberry Lemon Bread: Turn this into muffins by scooping the batter into muffin tins and baking for 20-25 minutes.
- Gluten-Free: Use a gluten-free flour blend for a gluten-free loaf.
- Flavor Twist: Add poppy seeds or other berries for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
