Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a large bowl, beat sugar and eggs until light and fluffy. Add melted butter, vanilla, lemon zest, lemon juice, and sour cream. Mix until smooth.
Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Add Blueberries: Gently fold in the blueberries.
Bake: Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil.
Cool & Glaze: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack. For extra lemony sweetness, mix powdered sugar with lemon juice and drizzle over the cooled bread.
✨ Tip: The combination of lemon and blueberries is naturally refreshing. For an extra zing, add a little lemon extract or a pinch of lemon zest to the glaze.
If you want, I can also give you a super moist 10-minute prep version that’s almost “cake-like” and perfect for breakfast or tea time. It’s my favorite way to make Lemon Blueberry Bread!
