How to make Lemon Blueberry Bread from scratch

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Spray a 9 by 5 inch loaf pan with non-stick baking spray and preheat the oven to 325°F (163°C).

In a stand mixer with a paddle attachment, combine 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon sea salt.

Add 1 stick of unsalted butter and 3/4 cup sugar to the mixer and mix on high speed for 4 minutes, scraping down the sides of the bowl as needed.

Add 2 large eggs one at a time, mixing well after each addition, and scrape down the sides of the bowl again.

Zest the lemon and juice half of it, measuring out about 2 tablespoons of lemon juice. Add 1 tablespoon of lemon juice, 1 tablespoon of lemon zest, 2 teaspoons of vanilla extract, 1 teaspoon of lemon extract, and 1/4 cup sour cream to the mixture and mix until combined.

Add the flour mixture to the wet ingredients all at once and mix on low speed until just combined, scraping down the sides of the bowl.

Fold in 2/3 cup of fresh blueberries using a spatula.

Pour the batter into the prepared loaf pan and spread it evenly. Optionally, add some fresh blueberries on top.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the bread comes out clean.

Let the bread cool completely before serving. For best results, serve the next day.

To make the glaze, combine 1 1/4 cups confectioner's sugar, 2 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 1/2 teaspoon lemon juice, 1/2 teaspoon vanilla extract, and 1/4 teaspoon lemon extract in a bowl and whisk until smooth.

Optionally, color the glaze with yellow gel paste food coloring.

Transfer the glaze to a squeeze bottle and microwave for 20 seconds to warm it up.

Drizzle the glaze over the cooled lemon blueberry bread and let it set for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens