This tasty, easy-to-make lemon blueberry bread with thick lemon frosting will become a favorite! Oil and sour cream keep the fast bread moist, while lemon juice and zest add sharpness.
– 2 cups all-purpose flour spooned & leveled (250 grams)– 2 teaspoons baking powder– ½ teaspoon salt– ½ cup vegetable or canola oil (120 ml)– 1 cup granulated sugar (200 grams)– 1 cup sour cream or plain Greek yogurt (230 grams)– 2 large egg
Make bread: Heat the oven to 350°F (180°C). Prepare a 9x5-inch loaf pan with nonstick cooking spray and parchment paper. Mix flour, baking powder, and salt in a large bowl.
1
Stir the oil, sugar, sour cream, eggs, lemon juice, zest, and vanilla extract in a separate dish until mixed. Mix dry ingredients with wet ingredients until just mixed.
2
Blueberries and 2 tablespoons flour in another bowl. Put blueberries in batter carefully. Bake the loaf pan batter for 55–70 minutes until a toothpick inserted in the center comes out clean.
3
Berries fresh or frozen effect baking time. Cover the last 10–15 minutes of baking with foil to avoid overbrowning. After baking, let the loaf pan cool for 20 minutes.