Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: ~1 hour 15 minutes
Servings: 10 slices
Pan Size: 9×5-inch loaf pan

 Ingredients:

For the Bread:

• 1½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• ⅓ cup (80ml) sour cream or Greek yogurt

• ¼ cup (60ml) milk (dairy or almond)

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)

• 1 tablespoon flour (for tossing blueberries)

Optional Lemon Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tablespoons fresh lemon juice

• ½ teaspoon lemon zest

Instructions:

Step 1: Prep

1. 1. Preheat oven to 175°C (350°F).

   2. Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

3. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Salt
     Set aside.

Step 3: Cream Butter & Sugar

4. 4. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).

4. 4. Add eggs, one at a time, mixing well after each.

   5. Mix in:

      

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      • Sour cream

      • Milk

      • Lemon juice

      • Lemon zest

      • Vanilla extract

Step 4: Combine Wet & Dry

7. Gradually add dry ingredients to the wet mixture. Stir until just combined (do not overmix).

Step 5: Add Blueberries

8. Toss the blueberries in 1 tablespoon flour to prevent sinking, then gently fold into the batter.

Step 6: Bake

9. 9. Pour batter into the prepared loaf pan. Smooth the top.

9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

10. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Optional Lemon Glaze

Mix together:

• ½ cup powdered sugar

• 1–2 tablespoons lemon juice

• ½ tsp lemon zest

• Drizzle over cooled bread for a sweet-tart finishing touch.

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  Serving Ideas:

  • • Serve warm with a pat of butter or a dollop of whipped cream.

  • • Pair with a hot cup of tea or lemony iced water.

    • Slice and toast leftovers for a citrusy breakfast.

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  Storage:

  • • Room Temp: Up to 3 days, wrapped tightly.

    • Fridge: Up to 5–6 days.

    • Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight at room temperature.

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  Tips:

  • Want even more zing? Add an extra tablespoon of lemon juice or a splash of lemon extract.

  • If using frozen blueberries, don’t thaw — toss them straight in with flour.

  • Make it a Lemon Blueberry Muffin recipe by scooping into muffin tins and baking for 18–22 minutes at the same temperature.