Sour Cream Blueberry Bread with Lemon Glaze

If you’re looking for a delightful treat that combines the sweetness of blueberries with a tangy lemon touch, then this Sour Cream Blueberry Bread with Lemon Glaze is just the thing! This recipe has been a beloved staple in my kitchen, and I can guarantee it will quickly become a favorite in yours too. The best part? You can whip it up in about 10 minutes and have the delicious aroma of freshly baked bread wafting through your home in no time!

Perfect for busy weeknights, family gatherings, or even as a special breakfast treat, this quick bread is moist, tender, and utterly satisfying. Trust me, once you take that first bite, you’ll understand why this recipe holds such a special place in my heart.

Why You’ll Love This Recipe

• Quick to Prepare: This easy recipe can be mixed and ready to bake in just 10 minutes!
• Moist and Flavorful: The sour cream keeps the bread incredibly moist, while the blueberries add bursts of flavor.
• Versatile Delight: Great for breakfast, snack time, or dessert – any occasion is a good reason to enjoy this bread!
• Family-Friendly: Kids love the sweet blueberries and zesty glaze; it’s a hit with everyone!
• Make-Ahead Goodness: Bake it ahead of time and store it for an easy treat throughout the week.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to make this fantastic bread. They’re all easy to find and make baking fun and enjoyable!

For the Bread

• 210 grams (1 ¾ cups) all purpose flour
• 2 teaspoons baking powder
• 200 grams (1 cup) granulated sugar
• ⅛ teaspoon salt
• 240 grams (1 cup) sour cream, room temperature
• 56 grams (¼ cup, 60 milliliters) oil (any neutral oil like canola or vegetable)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons (30 milliliters) lemon juice
• 2 teaspoons lemon zest
• 300 grams (2 cups, 1 pint) fresh or frozen blueberries, divided

For the Glaze

• 120 grams (1 cup) powdered sugar
• 2 teaspoons lemon zest
• 2-4 tablespoons (30-60 milliliters) lemon juice

Variations

One of the best things about this recipe is how flexible it is! Here are some fun variations you can try:

• Add nuts: Toss in some chopped walnuts or pecans for a delightful crunch.
• Swap fruits: Try using raspberries or blackberries instead of blueberries for a different flavor profile.
• Spice it up: Add cinnamon or nutmeg to the batter for an extra layer of warmth.
• Zestier glaze: Mix in some orange zest with your lemon glaze for a citrus explosion!

How to Make Sour Cream Blueberry Bread with Lemon Glaze

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This step is important because having your oven at the right temperature ensures that your bread will bake evenly and rise beautifully.

Step 2: Prepare Your Loaf Pan

Line a 9×5 inch loaf pan with parchment paper or spray it with non-stick spray. Preparing your pan properly will make removing the bread so much easier once it’s baked!

Step 3: Rinse Those Blueberries

Rinse and gently pat dry your fresh blueberries. If you’re using frozen ones, there’s no need to thaw them. Just give them a light toss in some extra flour before adding them to your batter. This helps them distribute better throughout the bread!

Step 4: Mix Your Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until combined. This step ensures that all those dry ingredients are well-mixed before adding in any wet ones.

Step 5: Combine Wet Ingredients

In another bowl, lightly whisk together the sour cream, oil, eggs, vanilla extract, lemon juice, and lemon zest. Mixing these ingredients separately helps create a smoother batter when combined later.

Step 6: Combine Dry & Wet Ingredients

Pour the wet mixture into your dry ingredients. Stir gently until just combined – don’t worry if it looks thick; that’s perfectly normal! Over-mixing can lead to dense bread, so keep it light!

Step 7: Fold in Blueberries

Carefully fold about 225 grams of blueberries into your batter. Remember to be gentle so those lovely berries don’t break apart.

Step 8: Transfer to Loaf Pan

Pour your batter into the prepared loaf pan and sprinkle the remaining blueberries on top. This gives you those gorgeous pops of blueberry on the surface of your bread.

Step 9: Bake Away!

Bake your delicious creation in the preheated oven for about 55-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean but with some moist crumbs attached.

Step 10: Cool Before Glazing

Once baked, allow your bread to cool completely on a cooling rack before removing it from the pan. This step is crucial because glazing warm bread can result in melted glaze instead of that beautiful drizzle we want!

Step 11: Make Your Glaze

In a mixing bowl, combine powdered sugar and lemon zest. Gradually add enough lemon juice until you reach a thick yet pourable consistency. Adjust as needed – if it gets too thin, just add more powdered sugar!

Step 12: Glaze It Up!

Once cooled completely, spread that lovely glaze over the top of your Sour Cream Blueberry Bread. It adds that perfect tartness against the sweet loaf!

Now enjoy every slice knowing you’ve made something truly special! Store any leftovers loosely wrapped in the fridge for up to one week – if there are any leftovers!

Pro Tips for Making Sour Cream Blueberry Bread with Lemon Glaze

Baking can be a delightful adventure, and with these handy tips, you’ll ensure your Sour Cream Blueberry Bread turns out perfectly every time!

• Use room temperature ingredients: Starting with room temperature sour cream and eggs helps to create a smoother batter, resulting in a more evenly baked and tender loaf.
• Don’t over-mix the batter: Gently folding the ingredients together prevents too much gluten from developing, which keeps your bread soft and moist instead of dense and chewy.
• Fresh blueberries are best: If you can get your hands on fresh blueberries, they add a vibrant flavor and juicy texture. If using frozen, be sure to toss them in flour first to prevent them from sinking to the bottom of your bread.
• Check for doneness carefully: Ovens can vary in temperature. Start checking for doneness at the 55-minute mark by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
• Let it cool completely before glazing: Cooling allows the bread to set properly, preventing the glaze from melting into the bread rather than sitting beautifully on top.

How to Serve Sour Cream Blueberry Bread with Lemon Glaze

This delightful bread makes for an impressive presentation at any gathering. Whether enjoyed as a breakfast treat or an afternoon snack, it’s sure to be a hit!

Garnishes

• Lemon zest: A sprinkle of fresh lemon zest on top of the glaze adds an extra pop of color and enhances the citrus flavor.
• Fresh mint leaves: A couple of mint sprigs can provide refreshing contrast and a lovely visual appeal when serving.

Side Dishes

• Greek Yogurt: A dollop of creamy Greek yogurt on the side complements the sweetness of the bread while adding a tangy kick.
• Fruit Salad: A vibrant fruit salad made with seasonal fruits balances out the richness of the bread and adds freshness to your plate.
• Herbal Tea: Pairing this delicious bread with a warm cup of herbal tea like chamomile or lemon verbena creates a cozy afternoon experience.
• Granola: A small bowl of granola alongside gives some crunch that contrasts nicely with the soft texture of the blueberry bread.

Now that you’re equipped with tips for success and ideas on how to serve this lovely loaf, it’s time to enjoy baking—and even more so, sharing—your Sour Cream Blueberry Bread with Lemon Glaze! Happy baking!

Make Ahead and Storage

This Sour Cream Blueberry Bread with Lemon Glaze is perfect for meal prep! You can easily make it ahead of time and enjoy it throughout the week, making it a convenient option for busy days.

Storing Leftovers

• Store the bread loosely wrapped in the refrigerator for up to 1 week.
• Keep it in an airtight container to maintain moisture and freshness.
• Avoid wrapping it too tightly, as this may cause condensation and affect the texture.

Freezing

• Allow the bread to cool completely before freezing.
• Wrap it tightly in plastic wrap, then place it in a resealable freezer bag.
• It can be frozen for up to 3 months. Just be sure to label the bag with the date!

Reheating

• To reheat, simply thaw at room temperature or in the refrigerator overnight.
• For a warm slice, pop it in the microwave for about 15-20 seconds.
• Alternatively, you can slice it and toast it lightly on a skillet for an extra crispy edge.

FAQs

Here are some common questions about making Sour Cream Blueberry Bread with Lemon Glaze.

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt makes a great substitute for sour cream in this recipe. It will still keep the bread moist and tender while adding a slight tang.

How can I make my Sour Cream Blueberry Bread with Lemon Glaze more lemony?

To enhance the lemon flavor, you can add more lemon zest or increase the amount of lemon juice in both the batter and glaze. Adjust to your taste preference!

Can I use frozen blueberries for Sour Cream Blueberry Bread with Lemon Glaze?

Absolutely! Frozen blueberries work perfectly in this recipe. Just toss them lightly in flour before folding them into your batter to prevent sinking.

What should I serve with Sour Cream Blueberry Bread with Lemon Glaze?

This bread is delightful on its own but pairs wonderfully with a cup of tea or coffee. You could also serve it as part of a brunch spread alongside fresh fruits.

Final Thoughts

I truly hope you enjoy making this delightful Sour Cream Blueberry Bread with Lemon Glaze as much as I do! Its moist texture and zesty glaze make it a special treat that’s perfect for any occasion. Whether you’re enjoying a quiet moment at home or sharing slices with friends over coffee, this recipe is sure to bring smiles all around. Happy baking!