This blueberry muffin bread is soft, moist, and bursting with blueberries. Though this quick bread is outstanding on its own, a drizzle of lemon glaze adds extra lemon flavor for an incredible tasting quick bread.
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 10
Ingredients
For the bread
⅓cup(75g)unsalted butter, softened to room temperature
¾cup(150g)granulated sugar
2large eggs, room temperature
2tablespoonslemon zest, from about 2 lemons
2cups(260g)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
1cup(230g)sour cream, room temperature
1cup(163g)fresh blueberries
For the glaze
½cup(60g)powdered sugar
2tablespoonsbutter, melted
2tablespoonsfresh lemon juice
Instructions
Make the bread
Adjust oven rack to the middle position and heat oven to 350°F. Spray the inside of a 9x5-inch loaf pan with nonstick cooking spray. Place a wide strip of parchment paper along the width of the bottom of the loaf pan, and up the long sides. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the lemon zest.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add half of the flour mixture to the butter mixture followed by the sour cream then the remaining flour mixture, beating just until incorporated. The batter will be thick.
Using a silicone spatula, gently fold in the blueberries.
Transfer the batter to the prepared pan and spread evenly with a silicone spatula. Bake for about 55-65 minutes, until the golden brown and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Make the glaze
In a small bowl, combine the powdered sugar, melted butter, and lemon juice. Stir together until smooth. Drizzle over the warm bread.
Notes
Sour Cream: Plain yogurt is a great substitute for sour cream. Unsweetened applesauce or mashed banana may also be used.
Blueberries: Fresh blueberries are best. I do not recommend frozen blueberries. If you must use them, do not thaw, add another 2 Tablespoons of flour to the dry ingredients, and extend the bake time.
Make-ahead tips
Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Cool the baked bread completely. Tightly wrap the loaf or slices (individually or grouped) in 2 layers of plastic wrap or aluminum foil. Place wrapped bread in a large freezer-friendly storage bag or reusable container. Freeze for up to 4 months. Thaw in the refrigerator or at room temperature.