Description
A delightful Lemon Blueberry Bread that perfectly balances tartness and sweetness, bursting with fruity goodness.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.
- Cream the softened unsalted butter and granulated sugar until light and fluffy.
- Add in the eggs, vanilla extract, lemon zest, and fresh lemon juice to the butter mixture and blend until well combined.
- Mix in the sour cream until smooth.
- Gradually combine the dry ingredients with the wet ingredients until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to three days, or freeze slices for up to three months. For extra lemon flavor, add more lemon zest.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg