Need a delicious snack that's quick and easy to make? I've got you with this easy recipe!
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❤️ Why you'll love it
- Beginner-friendly recipe is so easy, even kids can make it
- Classic blueberry muffin flavor in a simpler loaf-style bake
- Buttery and light for the best-ever dessert or a tasty breakfast
This delicious sour cream blueberry bread is the perfect recipe for brunch with family or as an after-meal treat, and it only takes five minutes to prep.
The touch of vegetable oil keeps is super moist while the butter gives that fabulous flavor we all love.
It's rich and soft, and the tangy lemon zest glaze brightens up your tastebuds—a treat you deserve with your daily cup of coffee!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
How to make the sour cream blueberry bread
- Toss the blueberries in a little flour.
- Mix wet ingredients.
- Mix dry ingredients.
- Mix wet ingredients into dry ingredients. Don't over-mix. Place in greased loaf pan and bake.
How to make the lemon glaze
- Mix glaze ingredients.
- Whisk until smooth.
- Cool the baked loaf and remove from pan.
- Drizzle the glaze over the cooled loaf.
🥫 Storage
This easy lemon blueberry loaf is best served warm 'n fresh. However, leftovers taste just as good at room temperature, or even straight out of the fridge.
To store
After the loaf has completely cooled, place it in a resealable bag or an airtight container. It will keep for around two days at room temperature.
To freeze
You can freeze leftover bread for up to 3 months. Wrap the entire loafin a layer of plastic wrap, and store them in an airtight container or freezer bag.
I like to slice the loaf and freeze with parchment paper between the slices. That way you can remove just one slice at a time.
Let frozen bread thaw at room temperature.
For that fresh-baked taste we love so much, reheat slices in the microwave in 10-second bursts. Don't forget to slather on some melty butter—yum.
📖 Variations
- Run out of butter? You can swap it for coconut oil in a pinch, though your loaf may end up with a slight coconut flavor.
- Or, maybe you forgot to pick up sour cream? Substitute it with plain Greek yogurt for a similar texture and tang. Don't use fat free or low fat.
- You can swap vanilla extract with almond if you enjoy its nuttier flavor.
- Vegetable oil can be easily replaced with another type, like grapeseed, avocado oil, or melted coconut oil.
- Spoon a tablespoon or two of blueberry jam over the top of the bread once in the loaf pan to enhance the berry flavor and add a fun twist.
- This recipe makes a great base for many different loaf recipes. Just swap out the blueberries for another berry or use chocolate chips, butterscotch chips, or raisins!
- Mimic the flavor of a classic, crumbly-top muffin. Combine flour, brown sugar, cinnamon, and melted butter, and sprinkle it on top before baking.
- Fresh lemon juice is best for the glaze, but you can also get away with orange juice or pre-squeezed lemon juice.
- If you want to use some lemon extract in the glaze, start with only a few drops—that stuff is potent!
💭 Things to know
Expert Tip: Fold the blueberries in with a rubber spatula to prevent them from getting smashed. This will keep them whole and juicy!
- When grocery shopping, flip the blueberry container upside down, and look at the bottom. If you see any moisture, or if the blueberries stick, this means those berries are about to go bad. Choose another pack!
- Overmixing can make blueberry bread flat and tough. Use a light hand and only mix until the dry ingredients are combined with the wet.
- Leave the bread in the pan after removing it from the oven so that it can continue to set. Removing too early can cause your loaf to tear!
- Don't add glaze until the loaf has cooled, or it'll run off too quickly.
- The glaze will set as long as you give it a few minutes to sit, before cutting in—I know, patience is difficult when yummy bread is on the line!
- If you don’t have a loaf pan, make delicious blueberry muffins! Spray a muffin tin with nonstick cooking spray and spoon the batter in. You'll have enough for 12 muffins. Check for doneness around 20 minutes.
- This great recipe makes adorable mini loaves. They're great hostess gifts and a nice gesture for neighbors, co-workers, you name it.
👩🍳 FAQs
Fresh berries are the best option if they’re in season and available to you. However, if you must use frozen, they'll work okay. Just stir them in frozen (not thawed), and add two tablespoons more flour to the batter to account for the extra moisture they'll add.
Melting the butter makes the bread softer and denser, and really brings out a deep buttery flavor. Softened butter is generally used when you want to whip air into the batter, like with cakes.
Coating the berries with flour keeps them from sinking to the bottom of your bread. We want berries in every bite of our sour cream blueberry bread—right?!
Are you letting the bread cool before storing it? This is important, or the condensation from the heat will make it soggy. Otherwise, place a paper towel underneath and on top of the bread before sealing it up. This should help avoid sogginess, too.
📚 Related recipes
- This delicious, homemade Buttermilk Pound Cake recipe is full of tangy vanilla flavor and is fabulous served plain or with fun, fruity toppings.
- Lemony flavor and juicy blueberries make a perfect combination in oh-so-many ways... just like in this moist Lemon Blueberry Bundt Cake.
- Want another quick bread recipe? Put those ripe bananas to good use with this decadent Crunchy Peanut Butter Banana Bread.
- Easy Cornmeal Popovers Recipe
- Chocolate Frosted Cake Donuts
- Easy Buttermilk Biscuits
- Fluffy Gingerbread Waffles
🍽️ Serve with...
- Strawberries and blueberries go great together, so why not spread a little Homemade Strawberry Butter on a slice of this yummy bread?
- Balance your brunch with a fun and festive Fruit Salad—it's perfect for the 4th of July and other summer celebrations.
- Cool down and keep the fruity flavors going with a sweet, summery Bourbon Peach Tea.
📞 The last word
Anyone who knows me knows that I LOVE blueberries. Blueberry pancakes, muffins, cakes...
I even eat blueberries almost every morning for breakfast.
This bread is one of the best I've ever tried. Moist and sweet with a little tang of lemon that balances everything out. Personally I like this with just a touch of cream cheese.
YUMMY!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Sour Cream Blueberry Bread
Print Pin Recipe SaveEquipment Needed
Ingredients
Sour Cream Blueberry Bread
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 eggs
- 1 ¼ cup sugar
- 2 tablespoons butter, melted and cooled slightly
- 2 tablespoons vegetable oil, any light oil you prefer
- 1 cups sour cream, full fat - don't use low fat
- 2 cups fresh blueberries
Optional Glaze
- 1 cup confectioners sugar, sifted
- 2 teaspoon lemon zest
- 3 tablespoons lemon juice
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Instructions
Sour Cream Blueberry Bread
- Preheat oven to 350ºF.
- Oil a 9x5" loaf pan, or spray with non-stick cooking spray and set aside.
- Toss blueberries with about 2 tablespoons of the flour and set aside.
- Whisk dry ingredients, including remaining flour, together in a large bowl.
- In another mixing bowl whisk together the eggs, melted butter, oil, and sour cream until smooth.
- Pour the liquid ingredients into the dry ingredients and quickly stir until just combined. Do not over-mix.
- Fold the blueberries into the batter.
- Pour the batter into the loaf pan.
- Bake at 350 for about 60 minutes until a toothpick comes out clean when inserted in center OR an insta-read thermometer measures the temperature in the center at 200F to 205F.
- Cool completely on a wire rack before removing from the pan.
- Glaze if desired.
Optional Glaze
- Put the confectioner's sugar and lemon zest in a mixing bowl.
- Add lemon juice to the bowl until you have a thick consistency.
- Spoon over the cooled blueberry bread.
Notes
- Fold the blueberries in with a rubber spatula to prevent them from getting smashed. This will keep them whole and juicy!
- When grocery shopping, flip the blueberry container upside down, and look at the bottom. If you see any moisture, or if the blueberries stick, this means those berries are about to go bad. Choose another pack!
- Over-mixing can make blueberry bread flat and tough. Use a light hand and only mix until the dry ingredients are combined with the wet.
- Leave the bread in the pan after removing it from the oven so that it can continue to set. Removing too early can cause your loaf to tear!
- Don't add glaze until the loaf has cooled, or it'll run off too quickly.
- The glaze will set as long as you give it a few minutes to sit, before cutting in—I know, patience is difficult when yummy bread is on the line!
- If you don’t have a loaf pan, make delicious blueberry muffins! Spray a muffin tin with nonstick cooking spray and spoon the batter in. You'll have enough for 12 muffins. Check for doneness around 20 minutes.
- This great recipe makes adorable mini loaves. They're great hostess gifts and a nice gesture for neighbors, co-workers, you name it.
Carolfox
It’s greet thank you carol