Lemon Blueberry Bread Recipe

This tasty, easy-to-make lemon blueberry bread with thick lemon frosting will become a favorite! Oil and sour cream keep the fast bread moist, while lemon juice and zest add sharpness. 

– 2 cups all-purpose flour spooned & leveled (250 grams) – 2 teaspoons baking powder – ½ teaspoon salt – ½ cup vegetable or canola oil (120 ml) – 1 cup granulated sugar (200 grams) – 1 cup sour cream or plain Greek yogurt (230 grams) – 2 large egg


– 2 tablespoons fresh lemon juice (30 ml) – 1 tablespoon lemon zest – 2 teaspoons vanilla extract – 1 cup blueberries + 2 teaspoons all-purpose flour (150 grams)


Make bread: Heat the oven to 350°F (180°C). Prepare a 9x5-inch loaf pan with nonstick cooking spray and parchment paper. Mix flour, baking powder, and salt in a large bowl. 


Stir the oil, sugar, sour cream, eggs, lemon juice, zest, and vanilla extract in a separate dish until mixed. Mix dry ingredients with wet ingredients until just mixed.


Blueberries and 2 tablespoons flour in another bowl. Put blueberries in batter carefully. Bake the loaf pan batter for 55–70 minutes until a toothpick inserted in the center comes out clean. 


Berries fresh or frozen effect baking time. Cover the last 10–15 minutes of baking with foil to avoid overbrowning. After baking, let the loaf pan cool for 20 minutes. 


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