Lemon Blueberry Bread Recipe

This lemon blueberry bread is very moist, simple to make, and has a thick lemon glaze on top. It will quickly become a favourite! The quick bread doesn't dry out because of the oil and sour cream mixed together. The lemon juice and zest give it a very tangy taste. 


– 2 cups all-purpose flour spooned & leveled (250 grams) – 2 teaspoons baking powder – ½ teaspoon salt – ½ cup vegetable or canola oil (120 ml) – 1 cup granulated sugar (200 grams) – 1 cup sour cream or plain Greek yogurt (230 grams) – 2 large egg – 2 tablespoons fresh lemon juice (30 ml) – 1 tablespoon lemon zest – 2 teaspoons vanilla extract – 1 cup blueberries + 2 teaspoons all-purpose flour (150 grams)


Heat the oven to 350°F (180°C). Prepare a 9x5-inch loaf pan with nonstick cooking spray and parchment paper. Mix flour, baking powder, and salt in a large bowl. Set aside.

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Mix the oil, sugar, sour cream, eggs, lemon juice, zest, and vanilla extract in a separate bowl. Mix wet and dry ingredients just until combined. Mix blueberries with 2 teaspoons flour in another bowl. Next, gently mix blueberries into batter.

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Bake the batter in the loaf pan for 55–70 minutes or until a toothpick inserted into the centre comes out clean. Fresh or frozen berries affect baking time. Avoid overbrowning by loosely covering the last 10–15 minutes of baking with foil.

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Take it out of the oven and let it cool in the loaf pan for 20 minutes. Carefully take it out of the pan and put it on a wire rack to cool all the way down.

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