Springy Blueberry Lemon Bread

Name: Springy Blueberry Lemon Bread
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 8 servings
Ingredients: 48 g Butter, room temperature; 80 g White sugar; Lemon juice and zest × 1; 48 ml Milk; 160 g Blueberries; 240 g All-purpose flour; 10 ml Vanilla extract; 12 g Baking powder; 40 g Icing sugar; 2 g Baking soda; 120 g Sour cream; 60 g Yogurt; 3 g Salt; Eggs × 2

120 min · Easy · Serves 8

285 kcal per serving · 6g protein

A moist and tender loaf bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast or a sweet snack.

Open in Mixit →

Ingredients

48 g Butter, room temperature
80 g White sugar
Lemon juice and zest × 1
48 ml Milk
160 g Blueberries
240 g All-purpose flour
10 ml Vanilla extract
12 g Baking powder
40 g Icing sugar
2 g Baking soda
120 g Sour cream
60 g Yogurt
3 g Salt
Eggs × 2

Method

Preheat & Prep

Preheat oven to 180°C. Grease a standard loaf pan and line the base and sides with parchment paper, leaving an overhang for easy removal later.
Mix Wet Ingredients

In a large bowl, whisk together the softened butter, sugar, eggs, milk, yogurt, sour cream, vanilla extract, lemon zest and lemon juice until smooth and well combined.
Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Pour the dry mixture into the wet ingredients and fold gently with a spatula until just combined — stop as soon as no dry streaks remain.
Fold in Blueberries

Toss the blueberries in a teaspoon of flour (this prevents them from sinking to the bottom). Gently fold them into the batter, being careful not to crush them.
Pour the batter

Pour the batter into the prepared loaf pan and smooth the top.
Bake the loaf

Bake for 50-60 minutes until the top is golden. If it goes deep brown before the loaf is done, lay a sheet of foil loosely over it for the rest of the bake.
Check it is baked

Slide a skewer into the centre — it should come out clean or with just a few moist crumbs. If it comes out wet, bake another 5 minutes and test again.
Let the bread cool

Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack.
Drizzle

While still warm, drizzle with a simple lemon glaze (icing sugar mixed with lemon juice) if desired.
Slice once fully cooled

Slice once fully cooled.