Description
Tender, moist, and full of fresh blueberries, this sour cream blueberry bread is a no-fuss recipe that delivers bakery-style results at home. Topped with a bright lemon glaze, it’s perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 eggs
1 ¼ cups white sugar
2 tablespoons melted butter
2 tablespoons vegetable oil
1 cup full-fat sour cream
2 cups fresh blueberries
Optional Glaze:
1 cup powdered sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Toss blueberries with 2 tablespoons flour. Set aside.
3. Whisk together 2 cups flour, baking powder, and salt.
4. In another bowl, combine eggs, sugar, melted butter, oil, and sour cream.
5. Pour wet mixture into dry and stir until just combined.
6. Gently fold in the blueberries.
7. Pour into the loaf pan and smooth the top.
8. Bake for 60 minutes or until a toothpick comes out clean.
9. Let cool in the pan for 15 minutes, then transfer to a wire rack.
10. If using, drizzle cooled loaf with lemon glaze and let set before slicing.
Notes
Use full-fat sour cream for best results.
Avoid overmixing to keep the loaf tender.
Toss blueberries in flour to prevent sinking.
Cool completely before slicing or glazing.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 444
- Sugar: 51g
- Sodium: 195mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg