Lemon Blueberry Loaf Recipe With Sour Cream- Easy Bread

Looking for a perfect blend of fresh and sweet with some lemon zest mixed in, this Lemon Blueberry Loaf sour cream recipe makes a delicious treat to satisfy all your cravings.

The sour cream assists in keeping this loaf incredibly moist, the lemon offers a zesty twist, and the blueberries add much-needed sweet juiciness. It’s incredibly easy to put together and would be great for breakfast, a snack or even dessert!

Ingredients for Lemon Blueberry Loaf

Here’s what you’ll need to make this delicious loaf:

For the Loaf:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ cup sour cream
• 1 cup fresh or frozen blueberries (if using frozen, don’t thaw them)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions for Making Lemon Blueberry Loaf

Preheat The Oven: Preheat your oven to 350°F (175°C) and thoroughly grease a regular size 9×5 inch loaf pan with butter or nonstick cooking spray. You can also use a parchment paper which makes the release easy.

Whisk together the Dry Ingredients: In a separate, medium-sized bowl, whisk together the flour, sugar, baking powder and salt. Leave the mixture aside and prepare the wet ingredients.

For the Wet Ingredients: In a large bowl, mix creamed butter, and sugar until light and fluffy (about 2-3 minutes). You can either use an electric mixer or a hand whisk. Then add the eggs one at a time, making certain to beat well after each addition. Add the sour cream, lemon zest, lemon juice and vanilla extract and stir until smooth.

Add the Dry Ingredients: Add the flour mixture to the liquid ingredients, and mix well with a spatula. Don’t overmix the batter as it will make your loaf dense. It will be a thick batter but smooth.

Prep the Blueberries: Toss 1 tablespoon of flour with blueberries in a small bowl. That way the blueberries do not sink to the bottom of the loaf as they are baking. Carefully fold the blueberries through, ensuring they are spread evenly.

Pour Batter into Loaf Pan: Pour batter into the prepared loaf pan and spread out evenly. Use a spatula to smooth the top for even rising.

Bake the Loaf: Bake the lemon blueberry loaf for 50-60 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs (but no wet batter). If the top of your loaf is starting to brown too much, you can loosely tent it with aluminium foil for the last 10-15 minutes of baking time.

Cool the Loaf: Once the loaf is baked, take it out of the oven and let it cool in the pan for about 10 minutes. After removing the bread from the oven, place it on a wire rack to cool completely before slicing.

Prepare the Lemon Glaze (IF DESIRED): After the loaf has cooled, you can create a lemon glaze by mixing powdered sugar and freshly squeezed lemon juice. Drizzle the glaze on after the loaf has cooled for some added tanginess.

Serve and Delight: After the loaf is entirely cooled and the glaze has set, slice and serve. Enjoy it for breakfast, afternoon tea or as a dessert.

Variations and Tips

• Use Frozen Blueberries: If you can’t find fresh blueberries then opt for frozen. Do not thaw them before using them.
• Add Lemon Extract: To give an additional hint of lemon flavour, mix in ½ tsp of lemon extract to the batter.
• Swap Sour Cream for Greek Yogurt: If you don’t have sour cream, Greek yoghurt is an excellent substitute that will still give the loaf its rich, moist texture.
• Orange Blueberry Loaf: To change up the citrus flavour a bit you can also use orange zest and juice instead of lemon. The result will be a sweeter, more delicate citrus flavour that works well with blueberries.
• Citrus Twist: Swap the lemon out for lime or orange – same sour note, different citrus taste that blueberries love
• Add a Streusel Topping: For added texture, sprinkle a cinnamon-sugar streusel topping over the batter before baking.

Freezing and Storing Lemon Blueberry Loaf

Store leftovers in an airtight container at room temperature for up to 3 days if you miraculously have any left (this loaf goes fast!) Refrigerate the loaf to keep it fresh for up to a week.

To freeze bread, wrap it tightly with plastic wrap then a foil sheet and most bread will remain fresh in the freezer for up to 3 months. Simply allow them to come back to room temperature before serving.

Conclusion

This Lemon Blueberry Loaf with sour cream is perfectly tangy and so moist because of the sour cream. With juicy blueberries and fresh lemon zest, each bite is bursting with flavour, but the sweet & zesty lemon glaze truly takes it to a whole new level.

This loaf is so moist, with great flavours in every bite — it would be a perfect snack bread or breakfast treat OR bring it to a party and have people begging for the recipe!