Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest. Infused with lemon juice, lemon extract, and a hint of sour cream, the bread offers a perfect balance of tangy and sweet. Easy to make and perfect for breakfast, brunch, or an afternoon snack, this loaf is soft, tender, and topped with optional sanding sugar for a slight crunch.
Ingredients
Scale
Wet Ingredients
- 1 cup granulated sugar
- 1-2 Tablespoons lemon zest (zest of 2 lemons)
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/4 cup full-fat sour cream
- 2 large eggs
- 1/2 teaspoon lemon extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Add-ins and Topping
- 1 cup fresh whole blueberries
- 1 Tablespoon sanding sugar (for topping, optional)
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Combine Lemon Zest and Sugar: In a large mixing bowl, mix the lemon zest with the granulated sugar using your fingers or the back of a spoon. This releases the oils in the zest and deeply infuses the sugar with lemon flavor.
- Mix Wet Ingredients: Beat in the lemon juice, vegetable oil, whole milk, sour cream, eggs, and lemon extract until the mixture is fully blended. Use a whisk for ease; no electric mixer is needed.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking powder to ensure even distribution and to remove lumps.
- Prepare Blueberries: Gently rinse the fresh blueberries and pat them dry carefully to prevent excess moisture in the batter.
- Coat Blueberries with Flour: Toss the blueberries in the sifted flour mixture or sprinkle a tablespoon of the flour mixture over the berries and shake to coat thoroughly. This prevents the blueberries from sinking in the bread during baking.
- Combine Wet and Dry Mixtures: Gently fold the flour mixture into the wet ingredients. Add the coated blueberries and stir just until combined. It’s okay if some streaks of flour remain; overmixing can make the bread tough.
- Transfer to Pan and Add Toppings: Pour the batter into the prepared loaf pan. Sprinkle additional blueberries over the top if desired and finish with a sprinkle of coarse sanding sugar for texture.
- Bake the Bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in Pan: Remove the bread from the oven and let it cool for 20 minutes inside the pan to set.
- Remove from Pan and Finish Cooling: Carefully remove the bread from the loaf pan and allow it to cool completely on a wire rack before slicing.
- Serve: Enjoy the lemon blueberry bread warm or at room temperature, perfect for breakfast or a delightful snack.
Notes
- For best flavor, use freshly squeezed lemon juice and fresh blueberries.
- Coating blueberries in flour before adding to the batter prevents them from sinking to the bottom of the loaf.
- If you prefer, you can substitute sour cream with yogurt for a lighter texture.
- Make sure not to overmix the batter to keep the bread tender and moist.
- Use sanding sugar on top for a pretty crust and slight crunch; it’s optional.
- This bread can be stored wrapped at room temperature for 2-3 days or refrigerated for up to a week.
- Reheat sliced pieces briefly in a toaster or microwave for a warm treat.
