Blueberry lemon breakfast biscuits

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1 208 208 208c52 0 99. Ultra moist, easy to make, and topped with a thick lemon icing, this lemon blueberry bread is sure to be a new favorite! A combination of oil and sour cream prevents the quick bread from drying out, while lemon juice and zest adds lots of tangy flavor. A front view of a loaf of lemon blueberry bread, sliced to show the interior.

Want to know a dangerous secret? There’s just 20 minutes of hands-on prep work standing between you and an entire loaf of glazed lemon blueberry bread. This quick bread recipe is incredibly easy to make and has been a reader favorite for many years. The batter comes together almost mindlessly, and if the thick lemon glaze didn’t need to go on top of the bread I could very easily eat it with a spoon. If blueberries aren’t in season, make this lemon blueberry loaf with frozen berries.

It’s a delicious year-round treat that adds a pop of bright spring flavors to any day! An overhead view of the ingredients needed to make blueberry lemon bread with lemon glaze. Ingredients in This Recipe I almost always have the ingredients needed for this easy quick bread on hand. You’ll find the full measurements in the recipe card below, but let’s review some of the star ingredients. Oil: I prefer using oil rather than melted butter as it keeps the bread moist and springy.

You can use either canola, vegetable, or melted coconut oil. If using coconut oil, make sure all of the other ingredients are at room temperature to prevent it from solidifying. Sour cream: I always make lemon blueberry bread with sour cream as it adds moisture and tang to the batter. If desired, you can substitute it with an equal amount of full-fat plain Greek yogurt. Lemon juice and zest: I highly recommend using freshly squeezed lemon juice. Don’t add more than the recipe calls for, as the extra moisture could alter the texture of the baked quick bread.