Sour Cream Blueberry Bread with Lemon Glaze
A moist and flavorful bread bursting with juicy blueberries and topped with a zesty lemon glaze, making it perfect for breakfast or dessert.
Ingredients
Bread Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 large egg
- 0.5 cups sour cream
- 0.25 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 cups fresh or frozen blueberries
Lemon Glaze Ingredients
- 1 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
- In another bowl, beat the egg and then add in the sour cream, vegetable oil, and vanilla extract. Mix well until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to over-mix!
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Making the Lemon Glaze
- Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled bread and let it set before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat slices in the microwave for about 15-20 seconds until warm, or in a toaster oven for best results.