Description
This Blueberry Vanilla Bread with Lemon Glaze is a moist and flavorful quick bread perfect for breakfast or dessert. Combining fresh blueberries and sweet vanilla in a tender crumb, topped with a zesty lemon glaze for added brightness, it offers a delightful treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate. Stir in the vanilla extract for flavor.
- Add sour cream: Mix the sour cream into the wet ingredients until the batter is smooth and creamy.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently just until combined to avoid overmixing which could toughen the bread.
- Prepare blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter, then gently fold them into the batter.
- Fill loaf pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake: Bake the bread in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Make lemon glaze: Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
- Glaze and serve: Drizzle the lemon glaze over the cooled bread evenly. Allow the glaze to set before slicing and serving.
Notes
- For an intensified lemon flavor, add 1 teaspoon of lemon zest directly to the batter before baking.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
