Pioneer Woman Lemon Blueberry Bread

This Pioneer Woman Lemon Blueberry Bread is a moist and citrusy recipe, which uses fresh blueberries and lemon zest. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Pioneer Woman Lemon Blueberry Bread Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• Zest of 3 lemons, plus 5 Tbsp. lemon juice
• 1/2 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 cups plus 1 Tbsp. all-purpose flour
• 1 1/2 cups fresh blueberries
• 2 cups powdered sugar
• 2 Tbsp. salted butter, melted

How To Make Pioneer Woman Lemon Blueberry Bread

1. Preheat the oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix wet ingredients: In a large bowl, rub lemon zest into the sugar to release oils. Whisk in sour cream, eggs, oil, and 2 tablespoons of lemon juice.
3. Combine dry ingredients: In another bowl, whisk 2 cups of flour with baking powder, baking soda, and salt. Toss blueberries with the remaining 1 tablespoon of flour to prevent sinking.
4. Combine and fold: Gently fold dry ingredients into wet until just combined. Then carefully fold in the floured blueberries.
5. Bake the bread: Pour batter into prepared loaf pan. Bake for 60-70 minutes, covering with foil after 40 minutes to prevent over-browning. Let it cool completely in the pan.
6. Make the glaze: In a small bowl, whisk powdered sugar, melted butter, and the remaining 3 tablespoons of lemon juice until smooth.
7. Glaze and serve: Drizzle glaze over cooled bread before slicing and serving.

Recipe Tips

• Can I use frozen blueberries? Yes, do not thaw them before adding to the batter.
• Why toss berries in flour? It helps prevent them from sinking to the bottom.
• How to tell when it’s done? A toothpick inserted in the center should come out clean.
• Can I make this dairy-free? Use a plant-based sour cream and non-dairy butter for the glaze.
• How to get extra lemon flavor? Add a teaspoon of lemon extract to the batter.

What To Serve With Lemon Blueberry Bread

This zesty loaf goes well with:

• A cup of hot tea or coffee
• Fresh fruit salad
• Greek yogurt with honey
• Whipped cream
• Lemon sorbet

How To Store Lemon Blueberry Bread

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Lemon Blueberry Bread Nutrition Facts

• Calories: 375 kcal
• Servings: 12 slices
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 55mg
• Sodium: 210mg
• Total Carbohydrates: 58g
• Sugars: 37g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I use lemon juice from a bottle?
Fresh lemon juice is best, but bottled can work in a pinch.

Why is my bread too dense?
Avoid overmixing and make sure your baking powder is fresh.

Can I make muffins instead?
Yes, bake at 350°F for about 20-25 minutes.

Can I skip the glaze?
Yes, though the glaze adds extra lemon flavor and sweetness.

Should I refrigerate the bread?
It’s fine at room temperature for 1-2 days, then refrigerate for longer storage.

Try More Recipes:

• Pioneer Woman Lemon Blueberry Grits
• Pioneer Woman Lemon and Grape Granita
• Pioneer Woman Lemon-White Chocolate Truffles