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Lemon Blueberry Bread
This bright citrusy lemon bread bursting with fresh blueberries is springtime in a loaf pan. The recipe is a Yummly original created by Sara Mellas.
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- Preheat the oven to 350°F.
- Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, use a mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, lemon juice, and lemon zest. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.
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|Calories280Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
B 2 days ago
We substituted orange juice for lemon juice because we didn’t have enough, but it was still delicious!
McKenzie Strouse 5 days ago
Great! I did 3 small loaf pans, and baked for 35 mins at 350°. It’s very moist, and not too sweet!
Lisa Wilson 21 days ago
Definitely will make again
Joseph V Jr a month ago
My second time making this and it turned out perfectly. I had to use two loaf pans since mine were small. But still achieved the same result!
Corey Wilson 6 months ago
turned out good. only the second time ive tried baking. the lemon smells amazing.i will definitely be making it again.
Lizzy 7 months ago
turned out delicious. made it twice in one week, at husbands request.
Nita Byrd 7 months ago
It turn out great. No zest just used lemon juice according to instructions. Will make again
Perix 9 months ago
It was delicious, I added a little extra blueberries to make it a little sweeter. I loved it
Reta Ochsner a year ago
Perfect; it’s my grandson’s favorite 🥰
Horsified 2 years ago
This was super easy to make and turned out MOIST crumbly, and very flavorful.
toni 152 2 years ago
Delicious! I used cranberries instead but ah tasted great! also put some light vanilla frosting on top ah wow 🤩 definitely more cake like rather than bread though. No complaints here though (:
Ida Leigh Kane 2 years ago
This was so delicious and moist. Great zing!
Jones 2 years ago
Let rest longer than 10 minutes in the pan. Mine fell apart but was delicious
Shaema Naser 2 years ago
Super delicious! Was craving something lemon-y and this definitely hit the spot.
Manuel Biel 2 years ago
Really good and simple to make.
Charlie 2 years ago
It was delicious and so fun to make!
Estée Chris 2 years ago
Amazing. We all loved it!! I tried all the recipes and it came out delicious I’d make it again
Stephan W 2 years ago
It was a big hit! Made this once and already have requests for more! Like others I added extra lemon juice, zest and a glaze. (I poked wholes with a toothpick into the cooled bread to allow the glaze to seep deep into the bread.)
Lucy Gagro Tauskela 2 years ago
Delicious. I have made this a couple of times already. Will make again.
Aimee 2 years ago
I am loving this bread! I added more lemon zest and lemon juice, as others have done, and closer to 2 cups of blueberries, and turned out terrific. I wanted a sweeter, dessert kind of bread, so I made a lemon glaze and drizzled it on top. I will make this again serve it to my brunch guests!
Natalie 2 years ago
I really liked this recipe. I did add about 2 TBSP more lemon juice and I put a lemon glaze on top for an added lemon flavor!
Maddie 2 years ago
it looks amazing, i havent tried it yet but it turned out exactly like the picture. You dont have to use cooking spray either, baking paper will do the trick 👍
AgileFoodie 3 years ago
not very sweet which i like, i was impatient and cut it right away, was wonderful. will make again
Cynthia Wehmer 3 years ago
A lovely recipe - even in the heat of summer! The instructions are precise on cooking and letting it set, so don’t scrimp on those. Makes a difference. Passed husband test too... 😉
Elina Sh 3 years ago
For me deffinately less sugar, less soda, more lemon joice and jest!
Anette Takashima 3 years ago
Easy to make delicious to eat
Rachel S 3 years ago
I substituted the sour cream with yogurt and it turned out well. The flavor is delicious and I love that the bread holds moisture pretty well.
Todd 3 years ago
Turned out perfectly and it was delicious
لحن الحياة 3 years ago
i made it today and it was delicious and amaizing 💖💖💖💖 i made some adjustment and i have some advices i would like to share it with you: 1. sour cream isn't available where i live, so i used a 120 g (1/2 cup) of plain yogurt adding to it 1 tsp of baking soda and it worked amaizingly! 2. i reduced the sugar amount to 1/2 cup since we can't tolerate too much sugar, that also worked just fine! 3. i advice you strongly to reduce the amount of salt used; i used 1/2 tsp per the recipe instruction and it was too much that the bread turned more salty than it should be! to clarify i used a half grounded sea salt. but i advice you to use 1/4 tsp of any kind of salt you want. 4. next time i make it i would add more lemon, i could taste it but it was a bit faint. that's all ! have fun playing and baking.
Michael Toy 3 years ago
I subbed in Greek yogurt for sour cream like Dede said since that was what I had in the fridge. I personally love lemon (I'm a fan of the lemon loaf they have at Starbucks) and if you want something with that real punch of lemon, I'd add in a bit more. I agree with Danielle that it's not too sweet, so I felt like I could eat two slices of it for breakfast, and it definitely feels more like a breakfast food than a dessert one.