This Lemon Blueberry Bread has a delicate crumb, a crunchy sugar topping, and is bursting with bright lemon flavor! It only takes one bowl (no stand mixer!) to prepare and is delicious toasted with butter alongside coffee or tea, making for the perfect light breakfast, snack, or dessert.
⅓cupunsalted buttermelted and cooled for 1-2 minutes
2large eggsbrought to room temperature
¾cupsour cream or Greek yogurtfull-fat, brought to room temperature**
3tablespoonslemon juiceor juice of 1 lemon
1tablespoongrated lemon zestor zest of 1 lemon
1teaspoonpure vanilla extract
1 ¼cupfresh or frozen blueberries
Instructions
Preheat oven to 350 degrees & spray an 8-inch x 4-inch loaf pan with nonstick spray.
In a large mixing bowl, whisk together the pastry flour, baking powder, salt, and ⅔ cup sugar until combined.
Add in the eggs, sour cream, lemon juice, melted butter, grated lemon zest, and vanilla extract and whisk in thoroughly for 30-45 seconds, or until no clumps remain.
In a small bowl, gently toss the blueberries in flour, then sprinkle them over the batter and fold them in gently with a rubber spatula until the blueberries are just mixed in. If using frozen blueberries, stop mixing once the berries start streaking blue juice throughout the batter.
Pour the batter into the loaf pan and sprinkle 1 tablespoon sugar evenly over the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Move the pan to a wire cooling rack and let cool for 5-10 minutes. Turn the bread out of the pan onto the rack and let it cool until room temperature and serve!
Notes
Storage Directions
Storing: Leftovers will keep in a covered container in the refrigerator or at room temperature for 2-3 days.
Freezing: Can be frozen in a freezer-safe container for up to 3 months. I recommend slicing the loaf before freezing, so you can easily reheat and enjoy individual slices.
Reheating: Reheat slices in the microwave or toaster oven, or let thaw at room temperature for 1-2 hours.
Recipe Pro-Tips
Toss the blueberries in flour. This helps keep them from sinking to the bottom of the batter and ensures that the healthy blueberry bread bakes evenly.
Measure the flour by weight. Weighing is the most precise way to measure flour and will take your baking game to the next level! I love and recommend this kitchen scale, but spooning and leveling the flour is the second-most precise way of measuring flour.
Use fresh lemon zest. You create lemon zest by gently running a Microplane (or lemon zester) over the outside of the lemon peel. Don't zest the lemon down to the white pithy part, as it is bitter. Instead, zest each section of the lemon peel and move on to the next portion of un-zested peel.
Flour Substitutions: You can substitute the whole wheat and all-purpose flour mixture for either 2 cups all-purpose flour or 2 cups whole wheat pastry flour.