Lemon Blueberry Bread
When it comes to lemon blueberry, we can't get enough. It's a flavor combo we'll forever be obsessed with, and this Lemon Blueberry Bread is an all-time fave.
- FOR THE BREAD
- Cooking spray
- 2 c. plus 2 tbsp. all-purpose flour, divided
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- ½ c. (1 stick) butter, softened
- 1¼ c. granulated sugar
- Zest and juice of 1 large lemon
- 3 large eggs
- 1 tsp. pure vanilla extract
- ½ c. sour cream
- 1½ c. blueberries
- FOR THE GLAZE
- ½ c. blueberries
- Juice of 1 lemon
- Pinch kosher salt
- 1½ c. powdered sugar
- Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, combine 2 cups flour, baking powder, baking soda, and salt.
- In a large bowl using a hand mixer, beat butter, sugar, and lemon zest together. Add eggs, one at a time beating well after each addition, then add vanilla. Add dry ingredients and mix until almost incorporated with just a few dry spots. Add sour cream and lemon juice and beat until just combined.
- In a small bowl, toss blueberries with remaining 2 tablespoons flour. Fold into batter.
- Transfer batter to prepared pan and smooth top. Bake until a toothpick inserted in the middle comes out clean, 60 to 70 minutes. Let cool 20 minutes, then invert onto a cooling rack to let cool completely.
- Make glaze: In a small pot over medium heat, add blueberries, lemon juice, and a pinch of salt. Cook until blueberries are completely soft and bursting, about 5 minutes. Stir occasionally, smashing blueberries with the back of a wooden spoon.
- Strain through a fine mesh strainer into a medium bowl, pressing as much juice out as possible. Add powdered sugar and stir until thickened. Add more sugar to thicken glaze as needed or add a little more lemon juice to thin if needed.
- Pour glaze over cooled cake. Let harden for 15 minutes before slicing.