Lemon Blueberry Bread

Lemon Blueberry bread is moist, full of lemon flavor and easy to make.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings cakes

Calories 2436kcal

Author Jessica Robinson

Ingredients

Lemon Blueberry Bread

3 ½ cups all-purpose flour (sifted)
2 ½ cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
6 large eggs room temperature
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pure lemon oil
¼ cup fresh lemon juice
lemon zest from one large lemon (optional)
1 cup full-fat sour cream
1 ½ cups fresh or frozen blueberries wild blueberries or regular blueberries

Lemon Icing

2 cups powdered sugar
3-4 tablespoons lemon juice (or juice from one large lemon)

Instructions

Use either a stand mixer or an electric hand mixer, cream together the butter and the sugar.
Add the eggs, one at a time. Combine thoroughly. Scrape the bottom and sides of the mixing bowl occasionally with a rubber spatula.
Add the sour cream, lemon juice, lemon oil and combine. Scrape the bottom of the bowl again with a spatula.
Add half of the flour, baking powder, baking soda, and salt. Mix until the batter is smooth. Scrape the bottoms and sides of the mixing bowl and add the remaining flour mixture. Combine until the batter is smooth.
Fold in the blueberries using a spatula.
Place paper liners in 9x5-inch loaf pans. Divide the cake batter evenly into 2 prepared bread pans. Spread the cake batter out gently with a spatula.
Bake in a preheated 350 F degree oven for about 70 minutes. Or until a toothpick when inserted comes out clean, the cake is done.
Let the cakes cool for 10 minutes in the pan. Remove from the pan and let cool completely on a baking rack.
Mix together the icing ingredients in a medium size bowl with a whisk. Add more lemon juice for your desired thickness.
Once the cakes are completely cooled, spoon the icing over each cake. Let dry before putting cakes into twist tie bags.

Notes

Place the loaf pans on a half sheet pan lined with parchment paper. This will help with cleanup, should one of the cakes splash batter.

For added lemon flavor we use pure lemon oil. This is different from lemon extract, as it does not have any added ingredients including alcohol. It is only lemon oil from the lemon rind. You only need a small amount for an incredible pop of lemon flavor.

About ¾ way through baking, rotate the sheet pan 180 degrees. This will help your cakes to bake evenly.

Use a butter knife as soon as the cakes come out of the oven to gently run around the edges of the pans to remove the cake from the edges of the pan. This will prevent it from sticking to the pan.

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