Lemon Blueberry Bread

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Preheat oven to 350 degrees F. Grease an 8 1/2 by 4 1/2-inch or 9 by 5-inch loaf pan then dust with flour, shake out excess and set aside.
In a medium mixing bowl whisk together flour, baking powder and salt.
Rinse blueberries and drain very well, transfer to a medium bowl and add 1 Tbsp of the flour mixture and toss to coat, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, lemon zest and butter until mixture is pale and fluffy.
Mix in eggs one at a time and blend in vanilla.
Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. Repeat process once more.
Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries.
Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 - 60 minutes.
Let cool for about 5 minutes, run knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on rack about 30 minutes then finish cooling in an airtight container.

Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice (if you want it thicker add a little more powdered sugar), spoon over loaf.
Let glaze set then cut into slices. Store in an airtight container.

*I recommend using fresh blueberries. Frozen won’t give the same flavor and they tend to swirl in an unwanted color.
** Don’t use a substitute here. I tested this lemon blueberry loaf with Greek yogurt, and believe it or not the loaf didn’t rise as high. Plus, the sour cream adds more richness.
Recipe source: adapted from my Lemon Poppy Seed Bread.

Lemon Blueberry Bread#