Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) buttermilk
  • ¼ cup (60ml) sour cream
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) fresh blueberries, rinsed and patted dry
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons lemon juice (from about ½ lemon)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Optionally, line with parchment paper for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy using an electric mixer.
  4. Beat in eggs one at a time, then stir in lemon zest and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the blueberries.
  7. Pour batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. While the bread is cooling, whisk together powdered sugar and lemon juice until smooth. Add more juice for a thinner glaze.
  11. Once the bread is completely cooled, drizzle with the lemon glaze (if using). Slice and serve your lemon blueberry bread.