Blueberry Lemon Bread
This easy lemon blueberry bread is light, buttery, and bursting with juicy blueberries and bright lemon flavor. One bowl, no stand mixer, 10 minutes of prep — and a crunchy sugar topping that makes it look completely bakery-worthy. Made with a half whole wheat flour blend for a slightly heartier, more nutritious crumb.
Equipment
Ingredients
- 1 cup (125g) all-purpose flour plus 1 tablespoon for flouring the berries
- 1 cup (125g) whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup + 1 tablespoon granulated white sugar divided
- ⅓ cup unsalted butter melted and cooled for 1-2 minutes
- 2 large eggs brought to room temperature
- ¾ cup full-fat sour cream or plain Greek yogurt (2% or 4%), at room temperature
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon grated lemon zest (about 1 lemon)
- 1 teaspoon pure vanilla extract
- 1 ¼ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Grease an 8x4-inch loaf pan with nonstick spray or butter.
- In a large mixing bowl, whisk together both flours, baking powder, salt, and ⅔ cup sugar until combined.
- Add the eggs, sour cream, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon flour until lightly coated. Sprinkle over the batter and fold in gently with a rubber spatula until just combined. (If using frozen blueberries, stop folding as soon as they're distributed to minimize streaking.)
- Pour the batter into the prepared loaf pan. Sprinkle the remaining 1 tablespoon sugar evenly over the top.
- Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
- Transfer the pan to a wire rack and cool for 5–10 minutes. Turn the loaf out of the pan and cool to room temperature before slicing.
Notes
- Measure flour by weight (125g per cup) or spoon and level — never scoop directly from the bag. Too much flour = dense bread.
- Fresh or frozen blueberries Both work. No thawing needed for frozen. Toss in flour either way.
- Blueberry sinking fix: Toss blueberries in 1 tbsp flour before folding in — keeps them suspended throughout the loaf instead of sinking to the bottom.
- Sour cream substitute: Full-fat plain Greek yogurt at a 1:1 ratio.
- Whole flour substitute: Use 2 cups (250g) all-purpose flour or 2 cups whole wheat pastry flour in place of the half-and-half blend.
- Lemon glaze (optional): Whisk 1 cup powdered sugar + 2 tbsp lemon juice + 1 tsp lemon zest. Drizzle over fully cooled loaf.
- Muffins: Fill greased muffin tins ¾ full, bake at 375°F for 18–22 minutes. Makes 12.
- Storage: Room temperature up to 2 days; refrigerate up to 3–4 days; slice and freeze wrapped in parchment or plastic wrap up to 3 months.
Nutrition
Serving: 1gCalories: 307kcalCarbohydrates: 47gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 56mgSodium: 212mgFiber: 5gSugar: 14g
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