This blueberry bread with sour cream recipe is topped with a sweet lemon glaze made with lemon zest, lemon juice, and sugar for the ultimate dessert.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
351 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C) with oven rack in middle position. Coat a 9x5-inch loaf pan with cooking spray.
Step 2
Whisk flour, baking powder, and salt together in a medium bowl until combined; add blueberries and gently toss just to combine. Set aside.
Step 3
Whisk egg in a separate medium bowl until well combined and light-colored, about 20 seconds; vigorously whisk in sugar until thick and homogenous, about 30 seconds. Whisk in melted butter, in 2 or 3 additions, whisking well after each addition to combine. Whisk in sour cream, in 2 additions, whisking just to combine.
Step 4
Fold sour cream mixture into flour mixture using a rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. Small flour spots may remain, the batter will be thick, don't overmix.
Step 5
Spread batter into the prepared loaf pan using a large spoon coated with cooking spray.
Step 6
Bake in the preheated oven until top is light brown and a toothpick or skewer inserted into center comes out clean, 25 to 30 minutes, rotating pan halfway through baking time. Cool for 5 minutes.
Step 7
Meanwhile, combine ½ cup sugar and lemon zest in a small bowl. Set aside.
Step 8
Bring lemon juice and remaining ¼ cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve sugar. Simmer until mixture is thick, syrupy, and reduced to about ¼ cup. Brush top of bread with syrupy glaze; sprinkle with lemon sugar.
Ingredients
1 cup white sugar
1 teaspoon lemon zest
1 tablespoon baking powder
1 large egg
2 cups unbleached all-purpose flour
cooking spray
4 tablespoons unsalted butter, melted and cooled slightly
