Lemon Blueberry Bread
Indulge in the delightful flavors of this homemade Lemon Blueberry Bread, loaded with juicy blueberries and fresh lemon taste. This bread is moist, with a tender crumb, and is topped with a delicious lemon glaze.
Servings 10 servings
Ingredients
Lemon Blueberry Bread
- 1 2/3 cup all-purpose flour 211 grams
- 2 tbsp cornstarch 16 grams
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 tbsp fresh lemon zest
- 4 tbsp unsalted butter room temperature (56 grams)
- 1/4 cup olive oil 60 ml
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 cup blueberries fresh or frozen
Lemon Cream Cheese Glaze
- 1/4 cup cream cheese room temperature (56 grams)
- 1 tbsp unsalted butter room temperature (14 grams)
- 1/4 cup powdered sugar 31 grams
- 3 tbsp lemon juice 45 ml
Instructions
Lemon Blueberry Bread
- Pre-heat the oven to 350ºF. Grease and line with parchment paper a 9x5” loaf pan.
- In a mixing bowl, whisk flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, add the sugar and lemon zest. Using your hands, rub the sugar and the lemon zest. The sugar crystals will help the lemon release its natural oils and flavors, which will make the taste of lemon stronger in the bread.
- Add the butter and oil to the lemon sugar. Use a hand mixer, or a stand mixer to beat the mixture for 90 seconds, until well incorporated and creamy.
- Add the eggs, one at a time, mixing one egg fully until incorporated before adding the next one.
- Scrape the bowl in between with a spatula.
- Add the sour cream, mix to combine.
- Pour half of the flour mixture into the bowl. Mix on low to combine.
- Add the lemon juice to the bowl. Mix until incorporated.
- Add the remaining flour to the batter, and stir to combine. You can finish mixing by hand to avoid over mixing.
- Add 1/4 of the batter to the bottom of the prepared bread loaf tin. Spread it evenly with a spatula. We do this to prevent the blueberries from sinking to the bottom of the loaf.
- To the rest of the batter, add the blueberries and fold gently and briefly to combine.
- Pour the rest of the batter that’s mixed in with the blueberries on the loaf pan. Spread with a spatula.
- Bake in the pre-heated oven for 55 to 60 minutes, until a toothpick comes out clean when inserted in the cake.
- Let the bread cool down for 20 minutes in the loaf pan. Then lift the parchment paper to remove the bread, transfer to a cooling rack or plate.
- Let it cool down thoroughly before cutting. This will help the bread retain its moisture.
Lemon Cream Cheese Glaze
- In a bowl, beat the cream cheese and butter together for 30 seconds.
- Add the powdered sugar and lemon juice. Beat on low to combine, increase the speed and beat for another minute, until creamy and fluffy.
- If the glaze is too runny, add a bit more powdered sugar to make it thicker. And if the glaze is too dry or thick, add a bit more lemon juice by the teaspoon, to thin it out.
- Spread the glaze on top of the bread. You can decorate the bread with fresh blueberries and lemon zest.
Storage
- Store the bread in the refrigerator for up to 3 days, in an airtight container. Let it come to room temperature before serving from the fridge.
Notes
Sugar lemon: To make the sugar lemon, you can also use the food processor, or the mixer instead of using your hands. If using the food processor, simply pulse about 10 times to incorporate the sugar and lemon. And if using the mixer, you can mix on low for 30 to 45 seconds.
Blueberries: You can use fresh or frozen blueberries.
Sour cream: You can use yogurt instead of sour cream. I prefer full fat greek yogurt.
Muffins: To make this recipe into muffins, just pour the batter into muffin or cupcake pans, about 2/3 of the way full. Bake at 350ºF for 25 to 30 minutes. You will be able to have 12 to 14 muffins from this recipe.
Olive oil: You can use vegetable oil instead of olive oil, but olive oil will add a very rich taste to the bread.