Are you ready to tantalize your taste buds? Whip up this rich, blueberry bread in minutes! Sour cream gives it that extra oomph. So moist and yummy!
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This delicious sour cream blueberry bread is the perfect recipe for brunch with family or as an after-meal treat, and it only takes five minutes to prep.
Lemon Blueberry Streusel Loaf + Video
It's rich and soft, and the tangy lemon zest glaze brightens up your tastebuds—a treat you deserve with your daily cup of coffee!
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
This easy lemon blueberry loaf is best served warm 'n fresh. However, leftovers taste just as good at room temperature, or even straight out of the fridge.
Blueberry Sour Cream Coffee Cake
After the loaf has completely cooled, place it in a resealable bag or an airtight container. It will keep for around two days at room temperature.
You can freeze leftover bread for up to 3 months. Wrap the entire loafin a layer of plastic wrap, and store them in an airtight container or freezer bag.
I like to slice the loaf and freeze with parchment paper between the slices. That way you can remove just one slice at a time.
Lemon Blueberry Cream Cheese Bread
For that fresh-baked taste we love so much, reheat slices in the microwave in 10-second bursts. Don't forget to slather on some melty butter—yum.
Expert Tip: Fold the blueberries in with a rubber spatula to prevent them from getting smashed. This will keep them whole and juicy!
Fresh berries are the best option if they’re in season and available to you. However, if you must use frozen, they'll work okay. Just stir them in frozen (not thawed), and add two tablespoons more flour to the batter to account for the extra moisture they'll add.
Lemon Blueberry Bread Recipe
Melting the butter makes the bread softer and denser, and really brings out a deep buttery flavor. Softened butter is generally used when you want to whip air into the batter, like with cakes.
Are you letting the bread cool before storing it? This is important, or the condensation from the heat will make it soggy. Otherwise, place a paper towel underneath and on top of the bread before sealing it up. This should help avoid sogginess, too.
This bread is one of the best I've ever tried. Moist and sweet with a little tang of lemon that balances everything out. Personally, I like this with just a touch of cream cheese.
Blueberry Sour Cream Skillet Bread With Streusel Topping
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
You can freeze leftover bread for up to 3 months. Wrap the entire loaf in a layer of plastic wrap, and store it in an airtight container or freezer bag.
Calories: 444 kcal | Carbohydrates: 78 g | Protein: 6 g | Fat: 13 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 65 mg | Sodium: 195 mg | Potassium: 197 mg | Fiber: 2 g | Sugar: 51 g | Vitamin A: 347 IU | Vitamin C: 7 mg | Calcium: 77 mg | Iron: 2 mg
Keto Blueberry Bread
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.This Sour Cream Blueberry Bread is a quick bread that can be in the oven in just about 10 minutes! It comes out incredibly moist and tender and is drizzled with a tart lemon glaze.
This blueberry bread with lemon glaze is kind of a quick bread/pound cake hybrid. It comes together very quickly the way a banana bread would, but it has the texture and richness of a pound cake!
One Bowl Lemon Blueberry Quick Bread
You can use fresh or frozen blueberries for this bread. It is also made with sour cream which keeps it very moist and pairs well with the tangy lemon flavor. If you do not have sour cream on hand, you could also use plain or vanilla yogurt.
The mixing method for this bread is the muffin mixing method. This mixing method reduces gluten formation and keeps the bread very tender and moist.
Pour the wet ingredients into the dry ingredients and use a spoon or spatula to combine. Do not use a whisk or you might over-mix the batter.
Lemon Blueberry Sour Cream Pound Cake With Lemon Glaze Recipe
Add your fresh or frozen blueberries into the batter and gently fold in, being careful not to break them. This batter is very thick so it will suspend the berries throughout without having to toss them in flour before adding them.
I like to line my loaf pan with parchment paper for easy removal. You can see how to line the pan easily in this quick video…
Pour your batter into the pan and top with more blueberries. Bake until a toothpick comes out of the center clean. Allow to cool on a cooling rack completely before glazing.
Easy Blueberry Bread (fresh Or Frozen Blueberries)
Once the bread is completely cooled you can whisk together the ingredients for the glaze and pour it over. I like to grate a bit more fresh lemon zest over the top as well to give it a beautiful visual. Thisblueberry bread is super soft and moist andit's loaded with juicy ripe blueberries. You only need 10 minutes prep + 9 ingredients for this delicious quick bread. It's the perfect treat for breakfast or dessert to enjoy with a cup of coffee. By the way, have you tried my chocolate zucchini bread?
In a small bowl, sift together flour, baking powder, and salt. Set aside.In a large bowl, using a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter until soft and creamy, about 2 minutes.
Fold in blueberries to combine. Transfer to the prepared pan and bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.
Sour Cream Blueberry Bread — Baking With Josh & Ange
With this recipe, no. With many recipes that call for blueberries, you will find that they often sink to the bottom of the bread, a cake, or muffins. The reason why this happens is that the weight of blueberries is too heavy for the thickness of the batter. So if the batter is thin, they are going to sink to the bottom every time.
Thankfully, this batter is thick enough that it shouldn't be an issue. As you can see in my photos, the blueberries are evenly spread throughout the bread, and I do not toss them in flour before.
On average, it will last 3 days in an airtight container in the fridge. Let come to room temperature before serving if you wish.
Blueberry Bread With Lemon Glaze
Wrap it tightly in plastic wrap and place in a freezer-safe bag. It will last 2-3 months. When ready to serve, place on the counter or in the refrigerator.
This extraordinary blueberry bread is super soft and moist. Plus, it's filled with juicy ripe blueberries. You will only need 10 minutes prep + 9 ingredients to make this recipe!
Calories: 308 kcal Carbohydrates: 39 g Protein: 4 g Fat: 15 g Saturated Fat: 8 g Cholesterol: 78 mg Sodium: 237 mg Potassium: 218 mg Fiber: 1 g Sugar: 17 g Vitamin A: 505 IU Vitamin C: 3.1 mg Calcium: 95 mg Iron: 1.7 mg
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