Description
Indulge in the delightful combination of juicy blueberries, fragrant vanilla, and zesty lemon with this Blueberry Vanilla Bread topped with a tangy Lemon Glaze.
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
- zest of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, cream the butter and sugar. Beat in eggs, vanilla, sour cream, and lemon zest. Gradually add dry ingredients, then fold in blueberries coated with flour.
- Bake: Pour batter into the loaf pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and glaze: Cool bread in the pan, then transfer to a wire rack. Whisk together powdered sugar, lemon juice, and zest. Drizzle over the bread.
Notes
- You can use a mix of lemon and vanilla extract for enhanced flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread freezes well without the glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
