Description

A tender, moist quick bread featuring bright lemon zest and juicy blueberries, topped with a rich and tangy cream cheese glaze. This one-bowl recipe is perfect for summer mornings or afternoon tea.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup (113g) Unsalted Butter, softened
1 cup (200g) Granulated Sugar
2 large Eggs, room temperature
1 tsp Vanilla Extract
1/2 cup (120ml) Buttermilk
1/2 cup (120g) Sour Cream
2 tbsp Lemon Zest (from 2–3 lemons)
1 1/2 cups (225g) Fresh or Frozen Blueberries
2 oz (57g) Cream Cheese, softened (for glaze)
1 cup (120g) Powdered Sugar (for glaze)
1–2 tbsp Lemon Juice (for glaze)
1/2 tsp Vanilla Extract (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until combined.
Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk and sour cream. Start and end with dry ingredients. Mix until just combined; do not overmix.
If using frozen blueberries, toss them in 1 tablespoon of flour. Gently fold blueberries into the batter using a rubber spatula.
Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While cake cools, whisk cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
Drizzle glaze over the completely cooled loaf before serving.

Notes

For best moisture, use oil or a mix of butter and oil, though this recipe uses butter for flavor. Ensure ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough texture. If using frozen blueberries, do not thaw them before folding into the batter to prevent sinking.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of l
Calories: 280
Sugar: 30
Sodium: 180
Fat: 11
Saturated Fat: 6
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: lemon blueberry loaf, quick bread, summer baking, moist cake, tangy glaze, one-bowl recipe, blueberry bread