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This Lemon Blueberry Bread bakes up soft, tender, and exquisitely moist. It's brimming with juicy blueberries and finished with silky smooth lemon icing!

Lemon Blueberry Bread

This Lemon Blueberry Bread bakes up soft, tender, and exquisitely moist. It's brimming with juicy blueberries and finished with silky smooth lemon icing!
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 Slices

Ingredients
  

Lemon Blueberry Bread:

  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 Tablespoons lemon zest
  • 2 eggs
  • 2 Tablespoons lemon juice
  • 1 ½ teaspoons vanilla
  • ¼ teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ⅔ cup sour cream
  • ⅓ cup milk
  • 1 ¾ cups fresh blueberries

Lemon Icing:

  • 1 ½ cups powdered sugar
  • 1 Tablespoon butter, melted
  • 2 Tablespoons heavy cream
  • ½ teaspoon vanilla
  • 2 Tablespoons lemon juice

Instructions
 

Make the Bread:

  • Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper, leaving extra overhang on the sides for easy removal. Grease with nonstick cooking spray.
  • In a stand mixer fitted with the paddle attachment, beat the butter on high until creamy. Add the sugar and lemon zest, beating on high for 2-3 minutes. Add the eggs, one at a time, beating until just combined. Stir in the lemon juice, vanilla, and almond extract.
  • Add the flour, baking powder, and salt, and turn mixer onto low, beating until just combined. Batter will be very thick. Add the sour cream and milk, and mix on low until combined. Remove bowl from mixer, and use a rubber spatula to gently fold the blueberries into the batter, making sure not to smash any.
  • Pour batter into prepared pan, using the spatula to smooth out the top. Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted in center comes out clean. Allow to cool in pan for 10-15 minutes, then use the parchment sides to lift the bread out and onto a wire rack to cool completely.

Make the Icing:

  • In a medium bowl, whisk together the powdered sugar, melted butter, cream, vanilla, and 1 Tablespoon of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until desired consistency is reached. Drizzle icing on top of cooled bread. Slice, serve and enjoy!