About the Recipe
This irresistible blueberry lemon sour cream loaf combines the best of summer's bounty with rich, bakery-style texture. Fresh blueberries are folded into a tender crumb made luxuriously moist with sour cream, while fresh lemon juice and zest infuse every bite with bright, citrusy flavor. The loaf is elevated with a glossy lemon glaze that intensifies the lemony notes and adds a beautiful finish. A final dusting of fresh lemon zest provides an aromatic touch that makes this loaf as stunning as it is delicious.
Inspired by the timeless elegance of Ina Garten's baking style, this recipe delivers sophisticated flavor with approachable technique—perfect for everything from weekend brunches to afternoon tea. The combination of tangy sour cream, juicy berries, and zesty lemon creates a harmonious balance that will have everyone asking for the recipe.
Ingredients
Loaf
1 1/2 cups AP flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream (full fat)
1 cup granulated sugar
3 eggs, room temperature
2 tsp. lemon zest
1/2 tsp. good vanilla extract (I use Mexican vanilla)
1/2 cup vegetable or canola oil
1 cup blueberries (rolled in flour)
Glaze
1 cup powdered sugar
2 Tbs. fresh lemon juice (from 1 - 2 lemons)
1/2 tsp. vanilla
2 tsp. lemon zest, plus extra for sprinkling
Instructions
Step 1
Set the oven to 350 degrees. Line with parchment paper, leaving enough on the sides to lift the loaf out after baking. Grease the parchment paper with butter.
In a small bowl, whisk together the dry ingredients: flour, baking soda, and salt.
Step 2
In a separate, larger bowl, thoroughly whisk together all the wet ingredients until they are well mixed. Add the dry ingredients and stir until fully incorporated. If you haven't already, coat the blueberries with flour and then gently fold them into the mixture.
Step 3
Transfer the mixture to a loaf pan and bake at 350 degrees for 50 to 60 minutes. Loaf is complete when a toothpick inserted comes out clean.
Step 4
Allow the loaf to cool for a few minutes, then use the parchment paper to lift it out of the pan and transfer it to a board or cooling rack to cool completely as you prepare the glaze. Once cooled, set the loaf on a rack over a board or pan and gently drizzle the glaze over it. The glaze will set in about 5 minutes. Serve right away or store in an airtight container. Enjoy!
Notes
Fresh lemons and blueberries - For this recipe, it's essential to use the freshest lemons for both zest and juice, as well as the freshest blueberries possible. While you can substitute with bottled lemon juice and frozen blueberries, the flavor won't be as light.
Sour cream substitute - Yogurt or Greek yogurt can be used instead. Ina Garten's original recipe specified yogurt, but I prefer sour cream for a richer loaf.
