Lemon Blueberry Bread
A moist, one-bowl lemon blueberry bread with a bright pop of fresh lemon and juicy blueberries that stay perfectly suspended in every slice instead of sinking to the bottom.
Ingredients
Dry Ingredients
- 2 cups 250g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon zest from about 2 lemons
Wet Ingredients
- 1/2 cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1/2 cup 120g full-fat sour cream
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
For the Blueberries & Topping
- 1 1/2 cups 210g fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp all-purpose flour for coating blueberries
- 1 tbsp coarse sugar optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) and place a rack in the center. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
- In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking after each addition until smooth.
- Mix in the sour cream, lemon juice, and vanilla extract until the batter is creamy and fully combined.
- Add the dry ingredients into the wet mixture and gently fold using a spatula until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter to prevent sinking.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if using.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil after 35 minutes.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Make sure to coat the blueberries in a light dusting of flour before folding them into the batter, as this simple step helps keep them evenly suspended instead of sinking to the bottom. Always use room-temperature eggs so they blend smoothly into the batter and give a better overall texture. Be careful not to overmix once the dry ingredients are added, because overmixing can make the loaf dense instead of soft and tender. If you’re using frozen blueberries, add them straight from the freezer without thawing to prevent extra moisture from affecting the batter. Since every oven bakes a little differently, start checking for doneness around 50 minutes rather than relying only on the full baking time. Finally, allow the bread to cool completely before slicing so it sets properly and doesn’t turn gummy in the center.