From the Cook

From Nick Clevenger

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Lemon Blueberry Bread

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Ingredients

Warning0 allergens identified

Lemon Blueberry Bread

nonstick cooking spray

½ cup unsalted butter(softened)

¾ cup granulated sugar

1 tsp vanilla extract

2 eggs

½ cup sour cream

2 lemonsfor zest

¼ cup lemon juice(from lemons used for zest)

1 ¾ cups all purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup fresh blueberries (heaping)

Instructions

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

In a large mixing bowl, use a mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, lemon juice, and lemon zest. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.

Roll the blueberries in a few tablespoons of flour. Add the rest of the flour, the baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the blueberries.

Pour the batter into the prepared loaf pan.

Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.

Check to see that bread is done. Remove from oven or add time as needed.

Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

1
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All Reviews
5.0

Nick Clevenger

Turned out great! Instructions were easy to follow and the video was very helpful as well. Will definitely be baking it again soon!

Nov 19, 2025

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Tips & Tricks (5)

Coat Blueberries in Flour 🫐
Toss your fresh blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
Zest Before Juicing 🍋
Always zest your lemons before cutting them in half to juice, as it's much easier to zest whole fruit and captures maximum aromatic oils for superior flavor.
Room Temperature Ingredients 🌡️
Bring eggs, sour cream, and butter to room temperature before mixing to ensure a smooth, evenly-textured batter that bakes uniformly and rises properly.
Don't Overmix the Batter 🥄
Mix the dry and wet ingredients until just combined to avoid developing gluten, which creates a dense, tough crumb—stop as soon as you see no flour streaks.
Test with a Toothpick 🔍
Insert a toothpick in the center at 55 minutes; it should come out with a few moist crumbs, not completely clean, as carryover heat will finish cooking the center perfectly.