Posted by This Sour Cream Blueberry Bread is a quick bread that can be in the oven in about 10 minutes! It comes out incredibly moist and tender and is drizzled with a tart lemon glaze.
Duration:
prep time 15 MINUTES
cook time 1 HOUR
total time 1 HOUR 15 MINUTES
YIELD: 1 LOAF
INGREDIENTS
FOR THE BREAD
- 1 3/4 cups (210 gr) all purpose flour
- 2 tsp baking powder
- 1 cup (196 gr) granulated sugar
- 1/8 tsp salt
- 1 cup (242 gr) sour cream, room temperature
- 1/4 cup (60 ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 TBSP (30 ml) lemon juice
- 2 tsp lemon zest
- 2 cups (about 1 pint or 300 gr) fresh or frozen blueberries, divided
FOR THE GLAZE
- 1 cup (126 gr) powdered, confectioners, or icing sugar
- 2 tsp lemon zest
- 2-4 TBSP (30-59 ml) lemon juice
INSTRUCTIONS
For the Bread
- Preheat oven to 350ºF. Prepare a 9×5″ loaf pan with parchment paper or lightly oil and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
- Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Do not over-mix. Fold about 1 1/2 cups of the blueberries into the batter.
- Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top.
- Bake at 350 for about 55-70 minutes until a toothpick comes out clean from the middle.
- Cool completely on a cooling rack before removing from the pan and glazing.
For the Glaze
- Place the powdered sugar and lemon zest in a mixing bowl.
- Add enough lemon juice to the bowl until the consistency is thick but pourable. If the mixture gets too thin, you can add a bit more powdered sugar.