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.
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 ½ 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.