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Blueberry Bread with Sour Cream Recipe

I got this blueberry bread recipe in my Home Economics class! It's the first recipe my friend Ann and I did together. The worst thing that kept on happening was when we burnt the lemon glaze! It was a blueberry muffin recipe, but the bread/muffins are good baked in any way! Lemonade fits perfectly with this recipe!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 3600 kcal

Equipment

  • 1 9x5 inch Loaf Pan
  • 2 Medium Mixing Bowls One for dry, one for wet ingredients
  • 1 Whisk
  • 1 Rubber Spatula For gentle folding
  • 1 Small Saucepan For the lemon glaze

Ingredients
  

Main

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup white sugar
  • 4 tablespoons unsalted butter melted and cooled slightly
  • 1 ¼ cups sour cream
  • 1 ½ cups fresh blueberries
  • cooking spray
  • ¾ cup white sugar divided
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice

Instructions
 

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk flour, baking powder, and salt in a medium bowl until combined.
  • Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
  • Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
  • Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
  • Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
  • While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
  • Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

Notes

To ensure a tender crumb, resist the urge to overmix the batter; a few small lumps of flour are acceptable. For even blueberry distribution, lightly toss the fresh berries with a tablespoon of the dry flour mixture before folding them into the batter—this helps prevent them from sinking. When preparing the lemon glaze, simmer gently over medium-low heat and stir constantly to prevent burning, reducing until it just coats the back of a spoon. For an extra aromatic boost, consider adding a pinch of freshly grated nutmeg to the dry ingredients. Allow the bread to cool for at least 5-10 minutes before applying the glaze and lemon sugar; this allows the bread to absorb the glaze more effectively, preventing it from running off.