thepioneerwoman5.0
Lemon Blueberry Bread
This lemon blueberry bread is bursting with fresh berries and citrus flavor—perfect for breakfast, snacking, dessert, or sharing as a homemade gift.
👥 12 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
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For the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with oil and set aside.
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Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, eggs, ½ cup oil, 2 tablespoons of the lemon juice, and food coloring (if using) until smooth.
large eggs, at room temperature3
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Step
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In a medium bowl, whisk together the baking powder, baking soda, salt, and 2 cups of the flour. In another medium bowl, toss the blueberries with the remaining 1 tablespoon flour and set aside. Fold the flour mixture into the egg mixture until just combined. Fold in the blueberries.
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Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula. Bake until golden and a toothpick inserted in the center comes out clean, ⏱️ 1 hour to ⏱️ 1 hour ⏱️ 10 minutes, covering with foil to prevent excess browning after ⏱️ 40 minutes.
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Let cool in the pan for ⏱️ 10 minutes, then place a wire cooling rack over the pan and flip to remove the bread. Place the bread right-side up and let cool completely, about ⏱️ 1 hour.
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Meanwhile, in a medium bowl, stir together the powdered sugar, butter, and remaining 3 tablespoons lemon juice. Add water, 1 teaspoon at a time, until a thick, but pourable consistency is achieved.
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Pour the glaze over the cooled loaf, allowing it to drip down all sides. Let sit for ⏱️ 30 minutes to set before slicing and serving.
Nutrition Facts
calories
375 Calories
fat Content
15 g
fiber Content
2 g
sugar Content
39 g
sodium Content
214 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
57 mg
carbohydrate Content
57 g
saturated Fat Content
3 g
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