Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
This is a moist, delicious quick bread that will disappear quickly, you will want to make two loaves, it is that good!
  • For BREAD:
  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 cup sour cream or yogurt
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup fresh blueberries
  • For glaze:
  • 1 cup confectioners sugar
  • 2 teaspoons heavy cream or milk
  • 1 teaspoon lemon extract
  1. Preheat oven to 350ºF.
  2. Cream butter and sugar together with an electric mixer in a medium size bowl until smooth.
  3. Beat in eggs, vanilla, sour cream, lemon juice and zest.
  4. In a separate bowl mix together the flour, baking powder, and baking soda. Mix the dry ingredients into the wet.Fold in ¾ of the blueberries into the batter.
  5. Turn the batter into a greased 9×5-inch loaf pan and sprinkle the remainder of the blueberries on top of the batter.
  6. Bake for about 55-60 minutes or until toothpick inserted in center of loaf comes out clean.
  7. Let bread cool in pan for about 10 minutes, then remove from pan and place on cooling rack to cool completely (about 30 minutes).
  8. Mix confectioners sugar, cream and lemon extract in a small bowl. Drizzle over cool loaf and let glaze set before slicing.
  9. Cooking Tips:
  10. Extra lemon zest can be added to the glaze for added lemon flavor.
  11. Water can be used in place of heavy cream or milk to make the glaze.
Recipe by Moore or Less Cooking at https://mooreorlesscooking.com/2014/06/13/lemon-blueberry-bread/