Lemon Blueberry Sour Cream Loaf
This lemon blueberry loaf is soft, flavorful, and irresistibly moist thanks to sour cream and rich butter. Sweet blueberries and a swirl of blueberry jam add fruity bursts in every slice, while the lemon glaze brings just the right zing. Perfect for brunch, gifting, or a cozy afternoon treat!
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.