Go Back

Lemon Blueberry Bread

Linda KrenzLinda Krenz
This blueberry lemon bread is loaded with fresh Fraser Valley blueberries and topped with a sweet lemon glaze.
Prep Time 15 mins
Cook Time 55 mins
Course Dessert

Ingredients
  

  • 1 2/3 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups fresh blueberries
  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup butter, softened
  • 3 eggs, large
  • 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 2 tbsp fresh lemon juice

Glaze

  • 3/4 cup powdered sugar
  • 1 1/2 tsp fresh lemon juice
  • 2 drops pure lemon extract

Instructions
 

  • Preheat oven to 350 degrees F. Butter and flour a 8 1/2 x 4 1/2 pan.
  • Mix together flour, baking powder and salt in medium bowl.
  • Add 1 tbsp of flour to the blueberries, toss to coat.
  • Using a stand mixer, whip together the butter, sugar and lemon zest until pale and fluffy.
  • Mix in eggs one at a time and then add the vanilla.
  • Combine the dry and wet ingredients alternately one third at a time.
  • Pour batter into the prepared pan, spread evenly and bake for 50 to 55 minutes.
  • Let cool and invert onto serving dish.

Glaze

  • In a mixing bowl whisk together the powdered sugar, lemon juice and pure lemon extract. Drizzle over bread.
  • Let glaze set then cut into slices.
Keyword Lemon Blueberry Bread