Blueberry Bread
This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. It's like a big, warm, slice of your favorite blueberry muffin.
Servings: 10 slices
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter , melted & cooled
- 3/4 cup sugar
- 2 teaspoons lemon zest
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream*
- 1/2 cup milk
- 1 1/2 cups blueberries , fresh or frozen**
Glaze (Option
- 1 - 1 1/2 cups powdered sugar
- 1-2 tablespoons fresh lemon juice , or milk
Instructions
Blueberry Bread
- Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
- Whisk together the flour, baking powder and salt. Set aside.
- In a large bowl beat together the melted butter, sugar and lemon zest.
- Beat in the eggs and vanilla extract.
- Beat in the sour cream.
- Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
- Then gently fold in the milk, followed by the rest of the flour mixture.
- When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
- Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
- Cool fully in the pan before cutting in.
Glaze
- Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
- Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
- Remove the cooled bread from the pan, and drizzle the glaze over top.
Notes
*Plain Greek yogurt works too.
**If using frozen berries, do not thaw. Toss frozen berries in 2 tsp flour before gently folding into the batter.
***I find baking in a ceramic or glass pan increases the bake time.
Make-ahead Tips: Cover and store at room temperature for up to 3 days or in the fridge for up to 1 week. To freeze the bread, cool fully then wrap tightly in plastic. Place in a freezer container or freezer bag and freeze for up to 2 months. Thaw in the fridge.