A sprinkle of blueberries on the top is an added visual flourish.

With a drizzle of glaze and shimmering turbinado sugar, this recipe is a showstopper.

What Does Lemon Blueberry Bread Taste Like?

Southern Living Lemon Blueberry Bread sliced and ready to serve with coffee

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Youll be a pro in no time!

For sparkling presentation, prepare and drizzle the glaze just before serving.

Can I Freeze Lemon Blueberry Bread?

Southern Living Lemon Blueberry Bread ingredients

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Seal it tightly in a freezer-safe container, or wrap it tightly in plastic wrap before freezing.

Let it thaw to room temperature on the counter overnight.

Just be sure to hold off on the glaze.

Southern Living Lemon Blueberry Bread sliced and ready to serve

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Ingredients

Baking spray with flour

2cups(about 8 1/2 oz.

container), divided

1Tbsp.turbinado sugar

1 1/2cups(6 oz.

)powdered sugar

Directions

Prepare oven and loaf pan:

Preheat oven to 350F.

Southern Living Lemon Blueberry Loaf preparing the pan

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Coat an 8 1/2- x 4 1/2-inch loaf pan with baking spray; set aside.

Create a well in center of dry ingredients.

Gradually add sour cream mixture to flour mixture, stirring until just combined.

Southern Living Lemon Blueberry Bread whisking together the dry ingredients

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Add blueberries:

Fold in 1 cup of the blueberries; transfer batter to prepared pan.

Sprinkle top of batter evenly with turbinado sugar and remaining 1/4 cup blueberries.

Let cool in pan 10 minutes.

Southern Living Lemon Blueberry Bread stirring together the batter for the bread

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Drizzle over cooled cake.

Frequently Asked Questions

Sour cream doesnt just add tang.

It also adds acidity that activates the baking soda and helps the bread rise.

Southern Living Lemon Blueberry Bread in the pan ready to bake

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Lemon zest helps permeate the bread with a distinctive lemon flavor and essence.

Southern Living Lemon Blueberry Bread after baking

Credit:Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Southern Living Lemon Blueberry Bread topped with glaze

Credit:Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle