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Sour Cream Blueberry Bread with Lemon Glaze – Moist, Citrusy, and Packed with Juicy Blueberries

If you’re craving a quick bread that’s super moist, sweet, and bright with fresh lemon flavor, this Sour Cream Blueberry Bread with Lemon Glaze is everything you need! Sour cream adds unbeatable tenderness and richness to every bite, while juicy blueberries pop throughout the golden loaf. To finish it off, a simple lemon glaze drips down the sides, adding the perfect zesty kick. This bread is perfect for breakfast, brunch, afternoon tea, or dessert. It’s easy to make, gorgeous to slice, and absolutely delicious warm or chilled. Once you try it, you’ll make it on repeat all year long!
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Prep Time 20 minutes
Cool & glaze & bake time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Bread
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup sour cream room temperature
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 1 tsp pure vanilla extract
  • ¾ cup fresh or frozen blueberries do not thaw if frozen
  • 1 tbsp flour for tossing berries
For the Lemon Glaze
  • 1 cup powdered sugar sifted
  • 2 –3 tbsp fresh lemon juice
  • Optional: extra lemon zest for garnish

Equipment

  • 9×5-inch loaf pan
  • Parchment paper
  • Large and medium mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Zester or microplane
  • Electric hand mixer (optional)
  • Toothpick (for doneness test)
  • Wire cooling rack

Method
 

Step 1. Prep Oven and Pan
  1. Preheat oven to 350°F (175°C).
  2. Line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
  3. Lightly grease parchment and sides of the pan.
Step 2. Mix the Dry Ingredients
  1. In a medium bowl, whisk together:
  2. 1½ cups flour
  3. 1½ tsp baking powder
  4. ½ tsp baking soda
  5. ¼ tsp salt
Step 3. Cream Butter and Sugar
  1. In a large bowl, cream together:
  2. ½ cup softened butter
  3. ¾ cup sugar
  4. Beat until light and fluffy (2–3 minutes).
Step 4. Add Eggs and Flavorings
  1. Beat in 2 large eggs, one at a time.
  2. Mix in ½ cup sour cream, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract.
  3. Mix until well combined and smooth.
Step 5. Combine Wet and Dry Ingredients
  1. Gradually add dry ingredients into the wet mixture, stirring just until combined—do not overmix.
Step 6. Fold in Blueberries
  1. Toss ¾ cup blueberries with 1 tbsp flour.
  2. Gently fold blueberries into the batter with a spatula.
Step 7. Transfer and Bake
  1. Pour batter into prepared loaf pan, smoothing the top.
  2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Tent with foil after 35 minutes if top browns too quickly.
Step 8. Cool the Bread
  1. Let bread cool in the pan for 10–15 minutes.
  2. Transfer to a wire rack to cool completely.
Step 9. Make the Lemon Glaze
  1. In a small bowl, whisk together:
  2. 1 cup powdered sugar
  3. 2–3 tbsp fresh lemon juice
  4. Adjust thickness by adding more sugar or juice as needed.
Step 10. Glaze and Serve
  1. Once bread is completely cool, drizzle lemon glaze evenly over the top.
  2. Garnish with extra lemon zest if desired.
  3. Slice and enjoy!

Notes

🧊 Storage & Reheating
Room temperature: Store in an airtight container up to 2 days.
Refrigerator: Store up to 5 days; bring to room temperature or microwave slices for 10 seconds before serving.
Freezer: Wrap whole or individual slices tightly in plastic wrap, then foil; freeze up to 2 months.
To thaw: Defrost at room temperature or microwave slices on low for 30 seconds.
🥄 Variations
Blueberry Almond Bread: Add ½ tsp almond extract and top with sliced almonds.
Mixed Berry Loaf: Use raspberries, blackberries, or a berry mix.
Lemon Poppy Seed: Add 1 tbsp poppy seeds to the batter for crunch.
Greek Yogurt Swap: Use Greek yogurt instead of sour cream for a lighter loaf.
Coconut Blueberry: Fold ½ cup shredded coconut into the batter.
❓ 10 FAQs
1. Can I use frozen blueberries?
Yes—add them straight from the freezer without thawing to avoid excess moisture.
2. Can I skip the glaze?
Of course! The bread is delicious on its own, but the glaze adds a bright lemony finish.
3. Can I use bottled lemon juice?
Fresh is best, but bottled lemon juice works in a pinch.
4. Why sour cream?
It keeps the bread extra moist and tender while adding a subtle tang.
5. My loaf sank—what happened?
Overmixing, opening the oven door too early, or underbaking can cause sinking.
6. Can I bake this in mini loaf pans?
Yes—reduce bake time to 25–35 minutes depending on pan size.
7. How do I keep blueberries from sinking?
Toss them in flour before folding into the batter.
8. Can I make this gluten-free?
Use a 1:1 gluten-free flour blend.
9. Should I refrigerate the bread because of the glaze?
Not necessary for 1–2 days; after that, refrigerate for freshness.
10. How do I get a stronger lemon flavor?
Increase lemon zest in the batter and add zest to the glaze.
🏁 Conclusion
This Sour Cream Blueberry Bread with Lemon Glaze is bursting with juicy blueberries, rich buttery crumb, and a sweet-tart lemon drizzle that takes it over the top. Whether you enjoy it for breakfast, snack, or dessert, this bread is sure to become a new staple in your baking rotation—easy, impressive, and absolutely irresistible.