Description
Sour cream blueberry bread delivers a moist, tender crumb packed with juicy berries and topped with zesty lemon glaze. This easy recipe takes just 10 minutes to prep and bakes into the perfect treat for breakfast, brunch, or snacking.
Ingredients
2 cups all-purpose flour (plus 2 tablespoons for coating berries)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/4 cup unsalted butter, melted and cooled slightly
1/4 cup vegetable oil (or avocado oil)
1 1/4 cups full-fat sour cream (do not use low-fat)
2 teaspoons vanilla extract
Zest of 1 lemon
2 cups fresh blueberries (or frozen, unthawed)
Lemon Glaze:
1 cup powdered sugar, sifted
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. Toss blueberries with 2 tablespoons flour in a small bowl to coat. This prevents them from sinking. Set aside.
3. Whisk flour, baking powder, and salt in a medium bowl.
4. In a large bowl, beat eggs and sugar with a hand mixer until pale and fluffy, about 2 minutes. Add melted butter, oil, sour cream, vanilla, and lemon zest. Mix until smooth.
5. Gently fold dry ingredients into wet until just combined – a few lumps are okay. Do not overmix to keep the bread tender. Fold in floured blueberries with a rubber spatula.
6. Pour batter into prepared pan. Bake 55-65 minutes, until a toothpick inserted in center comes out clean or internal temperature reaches 200°F. Cool in pan 15 minutes, then transfer to wire rack.
7. Whisk powdered sugar, lemon juice, and zest in a bowl until smooth and thick. Drizzle over cooled bread. Let set 10 minutes before slicing.
Notes
Coat berries in flour for even distribution in every bite.
Use room-temperature sour cream for smoother batter.
Let bread cool fully before glazing to prevent runny glaze.
For muffins, bake 20-25 minutes in a 12-cup tin.
Overmixing toughens the crumb – stir just until flour disappears.
Test doneness with toothpick, not time alone, as ovens vary.
Full-fat sour cream ensures maximum moisture.
- Prep Time: PT10M
- Cook Time: PT60M
- Category: Bread, Quick Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg