This Blueberry Loaf Quick Bread recipe will let you take advantage of the fresh fruit markets during the summer. There’s just a hint of lemon to help bring out the flavor of the blueberries in this moist treat, perfect for breakfast or dessert.
Ingredients
First start with the usual baking ingredients. All purpose flour, granulated sugar, baking powder, vanilla and vegetable oil. Before getting started, check the expiration date of your baking powder. It’s the usual culprit for baked goods not rising.
Fresh Blueberries. Make sure you’ve gently cleaned them and they’re dry.
Two Large Lemons. You’ll just be using the zest, so you can juice them for a glaze or save them for another baking project or even add the juice into your iced tea.
Three Large Eggs. Room temperature is best.
Sour Cream. Full fat sour cream is best for baking. This isn’t the time for cutting calories. The sour cream helps keep your blueberry bread moist and delicious.
Does Blueberry Bread Need To Be Refrigerated?
Refrigeration isn’t necessary for this bread. I usually slice it up and put it in a zippered bag to keep it fresh and easily accessible. It will stay fresh 3-4 days, but it will probably get eaten faster than that.
If you frost or drizzle it, the moisture in the frosting can cause the bread not to last as long on the counter. I like to put it in the refrigerator in that case.
Pro Tip: Remove a tablespoon or two of the dry flour mixture and toss gently with the fresh blueberries. This coats the blueberries so they will distribute better in the batter.
Behind The Scenes
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Recipe
Blueberry Loaf Quick Bread Recipe
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Equipment
- Medium mixing bowl
- Large Mixing Bowl
- 8 x 4" Bread Loaf Pan
- Parchment Paper optional
- Wire Rack
Ingredients
- 210 grams All Purpose Flour, about 1 ¾ cups spoon and fill
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 3 large Eggs
- ¾ cup Granulated Sugar
- 1 cup Sour Cream
- 1 tablespoon Vanilla Extract
- ½ cup Vegetable Oil
- Zest of 2 Large Lemons, see notes for lemon juice
- 1 ½ cups Blueberries, fresh, see notes for frozen
- Cooking Spray, like spray Pam
Instructions
- Preheat oven to 350℉.
- Whisk together flour, baking powder and salt in medium bowl until well combined. Sprinkle lemon zest on top evenly then whisk into flour mixture. Set aside.
- Pro Tip: Remove a tablespoon or two of the flour mixture and toss gently with the fresh blueberries. This coats the blueberries so they will distribute better in the batter.
- In large bowl, beat eggs with a fork. Add sugar, sour cream, vanilla extract and oil. Mix well by hand until smooth.
- Add flour mixture and start folding it in by hand until fully combined.
- Gently fold in blueberries.
- Spray loaf pan with cooking spray or line with parchment paper.
- Pour batter in loaf pan and smooth the top.
- Place in center of preheated oven for 50-60 minutes, until toothpick comes out clean.
- Remove from oven. Once cool enough to remove from pan, place on wire rack. Serve warm or at room temperature.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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