Sour Cream Blueberry Bread with Lemon Glaze
Savor the delightful blend of sweet blueberries and zesty lemon in this Sour Cream Blueberry Bread with Lemon Glaze. This quick and easy recipe combines moist, tender bread with a refreshing glaze, making it a perfect treat for breakfast, snacks, or dessert. In just 10 minutes of prep time, you can have this mouthwatering loaf baking in your oven, filling your home with an irresistible aroma. With its vibrant flavor and versatile serving options, this bread is sure to become a beloved favorite in your household.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 210 grams (1 ¾ cups) all-purpose flour
- 2 teaspoons baking powder
- 200 grams (1 cup) granulated sugar
- 240 grams (1 cup) sour cream
- 2 large eggs
- 56 grams (¼ cup) oil (neutral)
- 300 grams (2 cups) fresh or frozen blueberries
- For the glaze: 120 grams (1 cup) powdered sugar, lemon zest, and lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Prepare a 9×5 inch loaf pan with parchment paper or non-stick spray.
- Rinse blueberries and pat dry; if using frozen, toss in flour.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix sour cream, oil, eggs, vanilla extract, lemon juice, and zest until smooth.
- Combine wet and dry ingredients gently; fold in blueberries.
- Pour batter into the pan and sprinkle remaining blueberries on top.
- Bake for 55-70 minutes until a toothpick comes out clean with moist crumbs.
- Cool completely before glazing with powdered sugar mixed with lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 187
- Sugar: 14g
- Sodium: 116mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg