Lemon Blueberry Bread (Print-Friendly Version)
Moist lemon-enriched bread dotted with juicy blueberries and topped with a vibrant citrus glaze.
# What You'll Need:
→ Bread
01 -
Cooking spray for greasing
02 -
250 grams all-purpose flour, divided
03 -
5 grams baking powder
04 -
2.5 grams baking soda
05 -
2.5 grams kosher salt
06 -
113 grams unsalted butter, softened
07 -
250 grams granulated sugar
08 -
Zest and juice of 1 large lemon
09 -
3 large eggs
10 -
5 milliliters pure vanilla extract
11 -
120 grams sour cream
12 -
225 grams blueberries
→ Glaze
13 -
75 grams blueberries
14 -
Juice of 1 lemon
15 -
Pinch of kosher salt
16 -
180 grams powdered sugar
# How to Make It:
01 -
Preheat oven to 175°C and grease a loaf pan with cooking spray. In a medium bowl, whisk together 240 grams of flour, baking powder, baking soda, and salt.
02 -
In a large bowl, beat softened butter, sugar, and lemon zest with a hand mixer until fluffy. Add eggs one at a time, mixing well after each addition, then incorporate vanilla extract.
03 -
Add dry ingredients to the butter mixture and mix until mostly combined with a few dry spots remaining. Stir in sour cream and lemon juice until just incorporated.
04 -
Toss remaining 10 grams of flour with blueberries in a small bowl to coat, then gently fold them into the batter to distribute evenly.
05 -
Transfer batter to the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 20 minutes, then invert onto a wire rack to cool completely.
06 -
In a small saucepan over medium heat, cook blueberries, lemon juice, and salt until berries burst and soften, about 5 minutes, stirring and mashing occasionally.
07 -
Strain the fruit mixture through a fine mesh sieve into a bowl, pressing to extract maximum juice. Stir in powdered sugar until thickened, adjusting consistency with more sugar or lemon juice if necessary.
08 -
Pour the glaze evenly over the cooled loaf and allow it to set for 15 minutes before slicing.
# Additional Tips:
01 -
Coating the blueberries in flour before folding prevents them from sinking during baking.