Easy Lemon Blueberry Bread Recipe

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10 slices

📝 Ingredients List

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 2 tablespoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1.5 cups fresh blueberries (toss with 1 tsp flour)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9×5 inch loaf pan
• Large mixing bowl
• Whisk
• Rubber spatula
• Microplane or grater for zesting
• Measuring cups and spoons

👩‍🍳 Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease your loaf pan lightly with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in the sour cream, lemon zest, and lemon juice until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix!
6. Gently fold in your flour-coated blueberries. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack. ✨

💡 Pro Tips

• Storage: Keep the bread in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• Blueberry Trick: Always toss your blueberries in a teaspoon of flour before folding them into the batter; this prevents them from sinking to the bottom of the pan!
• Perfect Zest: Only grate the yellow part of the lemon; the white part (pith) is bitter and should be avoided.

❓ FAQ

• Can I use frozen blueberries? Yes, but do not thaw them first, or they will bleed into your batter.
• What is a good dairy-free alternative for sour cream? You can use plain Greek yogurt or a plant-based dairy-free yogurt as a direct substitute.