Crunchy blueberry pockets and bright lemon flavor shine in this tender sour cream loaf.
Swirls of blueberry jam and a zesty lemon-thyme glaze make it a show-stopping treat for brunch or dessert.
Why You’ll Love This Recipe
Ultra-moist crumb — sour cream and butter keep the loaf tender and rich
Fruit-filled — fresh or frozen blueberries plus jam for juicy bursts
Bright citrus notes — lemon zest in the batter and juice in the glaze
Make-ahead friendly — bake the loaf in advance, glaze just before serving
Gourmet finish — a simple lemon-thyme drizzle elevates every slice
What You’ll Need (Ingredient Highlights)
Butter & sugar — creamed with lemon zest for aromatic sweetness
Sour cream & eggs — add richness and structure
Flour, baking powder & salt — ensure a light, even rise
Blueberries & jam — fresh or frozen, plus swirls of jam for extra flavor
Powdered sugar & lemon — combine for a drizzly, herb-kissed glaze
Pro Tips Before You Start
Use room-temperature ingredients for a smooth, lump-free batter.
Fold blueberries gently to prevent them from bleeding too much.
Swirl jam lightly with a knife—avoid overmixing to keep pretty streaks.
Test for doneness with a toothpick—avoid overbaking for maximum moistness.
Glaze at room temperature so it clings to the loaf without running off.
How to Make This Loaf
Step 1: Preheat & Prep
Preheat oven to 375°F. Grease a 9×5″ loaf pan and set aside.
Step 2: Cream Butter & Sugar
Beat 8 Tbsp butter with + sugar and the zest of 1 lemon until light and fluffy.
Step 3: Add Dairy & Eggs
Mix in sour cream and vanilla until smooth.
Beat in 3 large eggs one at a time.
Step 4: Incorporate Dry Ingredients
Whisk together flour, baking powder, and salt.
Fold into the wet mixture.
Step 5: Add Blueberries & Jam
Gently fold in blueberries.
Spoon half the batter into the pan, swirl in jam, then add remaining batter and swirl in the last tablespoon of jam.
Top with blueberries and sugar.
Step 6: Bake
Bake 55–60 minutes until a toothpick comes out with moist crumbs.
Cool 10 minutes in pan, then transfer to a rack.
Step 7: Make the Glaze
Whisk powdered sugar with lemon juice until smooth.
Stir in fresh thyme leaves.
Step 8: Glaze & Serve
Drizzle glaze over cooled loaf. Slice and enjoy!
Serving Suggestions
Pair with Earl Grey tea or freshly brewed coffee
Serve alongside fresh berries or a yogurt parfait
Top slices with a scoop of vanilla ice cream for dessert
Variations & Substitutions
Swap blueberries for raspberries or blackberries
Use rosemary instead of thyme for an earthy aroma
Substitute whole-wheat flour for half the all-purpose
Reduce sugar by 2 Tbsp for a less sweet loaf
Storage & Leftovers
Store at room temperature in an airtight container up to 2 days
Refrigerate up to 5 days; bring to room temperature before serving
Freeze wrapped in foil up to 2 months; thaw overnight
FAQs
Can I use frozen blueberries instead of fresh?
Yes—fold frozen berries into the batter without thawing to prevent excess moisture.
What if I don’t have sour cream?
Plain full-fat Greek yogurt is an excellent substitute for similar tang and moisture.
How do I prevent the jam from sinking?
Swirl jam lightly and avoid overmixing to keep visible streaks.
Can I make this a mini loaf or muffins?
Yes—divide batter among mini loaf pans or muffin tins; bake 20–30 minutes, checking doneness early.
Why is my loaf cracking on top?
A slight crack indicates the loaf rose well; it’s normal for quick breads.
How can I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.
Is there a dairy-free option?
Use dairy-free butter, coconut yogurt, and omit the glaze or use a simple lemon syrup.
Final Thoughts
This Lemon Blueberry Sour Cream Loaf is a bright, tender cake bursting with berries and a citrusy kick.
It’s the perfect bake for brunch, afternoon tea, or anytime you need a slice of sunshine!
Lemon Blueberry Sour Cream Loaf
Ingredients
- 8 Tbsp salted butter room temp
- ½ cup + 1 Tbsp sugar
- Zest of 1 lemon
- ½ cup sour cream or Greek yogurt
- 2 tsp vanilla extract
- 3 large eggs room temp
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1¼ cups blueberries
- 2 Tbsp blueberry jam
- ¼ cup blueberries + 1 Tbsp sugar for topping
Instructions
- Preheat to 375°F; grease loaf pan.
- Beat butter, sugar, and lemon zest until fluffy.
- Mix in sour cream and vanilla; add eggs one at a time.
- Fold in flour, baking powder, salt.
- Add blueberries; swirl in jam. Top with blueberries and sugar.
- Bake 55–60 min, then cool 10 min in pan, transfer to rack.
- See full steps with tips & photos → https://mischacrossing.com/lemon-blueberry-sour-cream-loaf/
Notes
- Greek yogurt makes a great substitute for sour cream.
- Use frozen blueberries straight from the freezer—no need to thaw!
- Skip thyme if you prefer a more classic lemon glaze.
