Easy Fresh Blueberry Dessert
As soon as summer rolls around I’m always piling the fresh blueberries (and strawberries and raspberries) into my cart that are in season. I look forward to those fresh berries all year, they are definitely a highlight of summer! We usually add them to ice cold smoothies, eat them for a snack, or bake something irresistible with them. Here are a few of my must have blueberry recipes to get you started this summer:
My Favorite Blueberry Muffins Blueberry Crumb Bars Blueberry Sour Cream Pancakes Lemon Blueberry Layer Cake with Cream Cheese Frosting Triple Berry Crisp Blueberry Cobbler
And now we’ve got this melt-in-your-mouth Lemon Blueberry Bread to add to the top of that to do list!
Lemon Blueberry Bread Ingredients
This lemon blueberry loaf is topped with the most incredible sweet-tart lemon glaze icing. Here’s what you’ll need to make this lemon blueberry bread recipe:
Flour Baking powder Salt Fresh blueberries Granulated sugar Lemons Unsalted butter Eggs Vanilla Sour cream Powdered sugar
How to Make Lemon Blueberry Bread
First preheat the oven to 350 degrees F. Grease a loaf pan and dust with flour. Then whisk together the dry ingredients and toss blueberries with 1 Tbsp of that mixture.
In the bowl of an electric stand mixer, whip together butter, sugar and lemon zest on high speed until mixture is pale and fluffy, about 3 – 4 minutes.
Mix in eggs one at a time then blend in vanilla extract.
Add 1/3 of the flour mixture and mix just until combined, then blend in 1/2 of the sour cream and lemon juice. Repeat mixing in 1/3 of the flour mixture followed by the remaining sour cream. Finish by mixing in last 1/3 of the flour mixture. Fold in blueberries then pour mixture into prepared loaf pan and spread even.
Bake in preheat oven until cooked through, when poked with a toothpick it should come out with a moist crumb or two but no batter.
Cool loaf. Once cool drizzle loaf with lemon glaze icing. Let set then store in an airtight container at room temperature up to 3 days.
Can I Use Frozen Blueberries?
No, I recommend using fresh blueberries. Frozen won’t give the same flavor and they tend to swirl in an unwanted color.
Can I Use a Sour Cream Substitute?
No, stick with sour cream. I tested this lemon blueberry loaf with Greek yogurt, and believe it or not the loaf didn’t rise as high. Plus, the sour cream adds more richness.
Tips for Making Lemon Blueberry Bread
Really whip the butter, sugar and zest mixture. You want it to become very pale in appearance, the shade should go from a yellow to a whitish pale yellow. Don’t over-mix when blending in the flour, sour cream, and blueberries. If you do the loaf won’t rise as high. Don’t over-bake the loaf or it will be dry. Also be careful not to under-bake or it will sink and be gooey in the center. The toothpick test will tell all. As mentioned in the recipe I like to let the loaf finish cooling in an airtight container. I do this with a lot of baked goods, maybe it’s my drier climate but I do believe it helps seal in the moisture. Final tip, have lots of people to share with otherwise you can’t stop eating it :). I could just slice of the entire top portion and eat that allll day long.
More Quick Bread Recipes
Best Banana Bread Lemon Zucchini Bread Lemon Poppy Seed Bread Zucchini Carrot Bread Pumpkin Chocolate Chip Bread Zucchini Chocolate Chip Bread
