

Yields:
10 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
427
As soon as the weather starts warming up we begin to daydream of all the possible lemon blueberry desserts we can make. This one is officially at the top of our list. It's easy, the batter takes no time to make, but most importantly, it brightens our day with its vibrant glaze. The all-natural color is unbelievable and really makes this lemon blueberry bread stand out, along with its delicious, punchy flavor.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
For the bread
Cooking spray
- 2 cups
plus 2 tbsp. all-purpose flour, divided
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/2 cup
(1 stick) butter, softened
- 1 1/4 cups
granulated sugar
Zest and juice of 1 large lemon
- 3
large eggs
- 1 tsp.
pure vanilla extract
- 1/2 cup
sour cream
- 1 1/2 cups
blueberries
For the glaze
- 1/2 cup
blueberries
Juice of 1 lemon
Pinch kosher salt
- 1 1/2 cups
powdered sugar
Directions
- Step 1Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, combine 2 cups flour, baking powder, baking soda, and salt.
- Step 2In a large bowl using a hand mixer, beat butter, sugar, and lemon zest together. Add eggs, one at a time beating well after each addition, then add vanilla. Add dry ingredients and mix until almost incorporated with just a few dry spots. Add sour cream and lemon juice and beat until just combined.
- Step 3In a small bowl, toss blueberries with remaining 2 tablespoons flour. Fold into batter.
- Step 4Transfer batter to prepared pan and smooth top. Bake until a toothpick inserted in the middle comes out clean, 60 to 70 minutes. Let cool 20 minutes, then invert onto a cooling rack to let cool completely.
- Step 5Make glaze: In a small pot over medium heat, add blueberries, lemon juice, and a pinch of salt. Cook until blueberries are completely soft and bursting, about 5 minutes. Stir occasionally, smashing blueberries with the back of a wooden spoon.
- Step 6Strain through a fine mesh strainer into a medium bowl, pressing as much juice out as possible. Add powdered sugar and stir until thickened. Add more sugar to thicken glaze as needed or add a little more lemon juice to thin if needed.
- Step 7Pour glaze over cooled cake. Let harden for 15 minutes before slicing.
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