Pioneer Woman Lemon Blueberry Bread

This tender Pioneer Woman Lemon Blueberry Bread is made with vegetable oil, sour cream, fresh blueberries, lemon zest, and all-purpose flour. The result is an incredibly moist and bright quick bread, bursting with juicy blueberries and topped with a sweet glaze. Perfect as a sweet breakfast or an afternoon treat, this simple loaf serves 12 and requires no electric mixer.

Pioneer Woman Lemon Blueberry Bread Ingredients

• 1/2 cup vegetable oil, plus more for the pan
• 1 cup granulated sugar
• Zest of 3 lemons, plus 5 tablespoons lemon juice, divided
• 1/2 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• 1/8 tsp. yellow liquid food coloring (about 4 drops; optional)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 1 1/2 cups fresh blueberries
• 2 cups powdered sugar
• 2 Tbsp. salted butter, melted

How To Make Pioneer Woman Lemon Blueberry Bread

1. Prepare for baking: Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with oil and set it aside.
2. Mix the wet ingredients: In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant. Whisk in the sour cream, eggs, 1/2 cup oil, 2 tablespoons of the lemon juice, and food coloring (if using) until smooth.
3. Combine the batter: In a separate medium bowl, whisk together the baking powder, baking soda, salt, and 2 cups of the flour. In another small bowl, gently toss the blueberries with the remaining 1 tablespoon of flour.
4. Fold it all together: Add the flour mixture to the wet ingredients and fold with a spatula until just combined. Gently fold in the flour-coated blueberries.
5. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour to 1 hour and 10 minutes. After 40 minutes, cover the loaf with aluminum foil to prevent the top from getting too brown. The bread is done when a toothpick inserted into the center comes out clean.
6. Cool the bread: Let the loaf cool in the pan for 10 minutes. Then, place a wire rack over the pan and carefully invert it to release the bread. Turn the bread right-side up on the rack and let it cool completely, about 1 hour.
7. Make and apply the glaze: In a medium bowl, stir together the powdered sugar, melted butter, and the remaining 3 tablespoons of lemon juice. Add water, 1 teaspoon at a time, until the glaze is thick but still pourable. Drizzle the glaze over the cooled loaf and let it set for 30 minutes before slicing.

Recipe Tips

• Rub Zest into Sugar: Don’t skip the step of rubbing the lemon zest into the sugar with your fingers. This releases the natural oils from the zest, infusing the entire loaf with a much deeper, brighter lemon flavor.
• Toss Blueberries in Flour: Coating the blueberries in a tablespoon of flour before adding them to the batter is key. This helps suspend them within the loaf, preventing them all from sinking to the bottom during baking.
• Use Room Temperature Ingredients: Allowing your eggs and sour cream to come to room temperature helps them incorporate more smoothly into the batter. This creates a more uniform texture and a tender final product.
• Cover with Foil: This is a dense, moist loaf that requires a long baking time. Covering it with foil after about 40 minutes is essential to prevent the top and sides from becoming too dark before the center is fully cooked.

What To Serve Lemon Blueberry Bread

This lemon blueberry bread is a wonderful treat all on its own, perfect for a quick breakfast or an afternoon snack. It pairs beautifully with a hot cup of coffee or a comforting mug of black tea. For a more decadent dessert, serve a slightly warmed slice with a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream.

How To Store Lemon Blueberry Bread Leftovers

Room Temperature: It is best to store this bread in an airtight container at room temperature. It will stay moist and fresh for up to 3 days. Avoid refrigerating it, as the cold air can cause it to dry out more quickly.

Freeze: This bread freezes exceptionally well. For best results, wrap the unglazed loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to three months. Thaw the loaf at room temperature before glazing and serving.

Pioneer Woman Lemon Blueberry Bread Nutrition Facts

• Serving Size: 1 slice
• Calories: 375 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 57mg
• Sodium: 214mg
• Carbohydrates: 57g
• Fiber: 2g
• Sugar: 39g
• Protein: 4g

Frequently Asked Questions

Can you use frozen blueberries? Yes, frozen blueberries work just fine in this recipe. Be sure to thaw them completely and pat them very dry with a paper towel before tossing them in flour and adding them to the batter. This prevents excess moisture from making the bread soggy.

Is it better to bake lemon blueberry bread in a glass or metal pan? Either type of pan works, but they produce slightly different results. A glass loaf pan conducts heat more gently, resulting in a loaf with a flatter, more even top. A metal pan conducts heat faster, which will give your loaf a more pronounced, domed top.

Does lemon blueberry bread need to be refrigerated? No, in fact, it’s better to store it at room temperature. The refrigerator can dry out the bread more quickly. Keep it in an airtight container on the counter, and it will stay fresh for up to three days.