Blueberries ‘n’ Cream Bread with Lemon Glaze – SRC

by Suzanne on May 11, 2014

Blueberries 'n' Cream Bread with Lemon Glaze I really hope that ALL of you had a wonderful Mother’s Day weekend.  I think, just maybe, I’ve found something to start your work week off on the right foot.  Let’s see if you agree with me.

If you don’t, I”m sending Guido after you.

It is time again for another Secret Recipe Club recipe.  But this just isn’t ANY recipe, but one that can be used for breakfast, brunch, snack or dessert.  Whatever you decide, you cannot go wrong.  Promise.  Cross my heart.

My assigned blog for this month was Rebekah’s Family, Food, and Fun.  And when you see this wonderful family, and all these amazing children, you know immediately that the name of Rebekah’s blog is absolutely perfect.

Rebekah's Family, Food, and Fun

Is THAT not an adorable family?  And check out those goodies on the side.  WOW!!!

It’s really no secret that I’m not very good with yeast bread.  While I was perusing through Rebekah’s blog, the one thing that I kept going back to were her breads.  But then, *sigh*, I always want to do my best for my SRC partner and yeasty bread just wasn’t it.  But then I saw that she had a whole section on quick breads.  And we LOVE quick bread in our house.

Probably a little too much.  Is that possible?!?!?

I honed in on one in particular.  Her Strawberries ‘n’ Cream Bread.  I mean, who could resist that, right?  Nice that I had everything on hand, including my appetite. Well, kind of. . . .

Blueberries 'n' Cream Bread with Lemon Glaze

5.0 from 1 reviews
Blueberry Sour Cream Quick Bread with Lemon Glaze - SRC
Author: 
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is the perfect, versatile quick bread. Breakfast, brunch, dessert or snack, it will please every single member of your family!
Ingredients
  • ½ C Unsalted Butter, softened
  • ¾ C Sugar
  • 2 Eggs
  • ½ C Sour Cream
  • 1 tsp Vanilla
  • 1¾ C All Purpose Flour
  • ½ tsp Baking Powder
  • ½ tsp Soda
  • ½ tsp Pink Himalayan Sea Salt
  • ¼ tsp Ground Cinnamon
  • 1¼ c. fresh Blueberries
  • 1 C chopped Walnuts
  • Glaze:
  • 1½ C Powdered Sugar
  • 3 Tbsp fresh Lemon Juice
  • 1 Tbsp Milk, if needed
Instructions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, cream butter and sugar until fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add sour cream and vanilla; mix well.
  5. Combine the flour, baking powder, baking soda, salt, and cinnamon; stir into creamed mixture just until moistened.
  6. Fold in the blueberries and half of the walnuts.
  7. Pour in to a greased 8x4x2" loaf pan..
  8. Sprinkle with remaining nuts.
  9. Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean.
  10. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  11. In a medium bowl, prepare glaze by mixing powdered sugar and lemon juice. Glaze should be slightly thick, but not "gloppy". If it is too thick, add a small amount of milk until the glaze is thin enough to drizzle.
  12. Drizzle all of the glaze over the bread after the it cools.

Rebekah, this is our kind of bread!!!  Thanks so much for a wonderful “keeper”!

If you loved this recipe (and we really LOVED it), you are going to flip over the rest of this months Secret Recipe Club recipes.

 Loading InLinkz ...

{ 22 comments… read them below or add one }

Rebekah May 12, 2014 at 6:21 AM

What a great adaptation! And it’s almost blueberry season here, so I’m gonna have to try it soon! Thanks for the sweet comments about my blog! 🙂

Reply

Suzanne May 12, 2014 at 3:25 PM

Mountain Man said, “Wow, this stuff is dangerous!” He and I both could hardly keep our hands off of the bread it is so delicious! This will always be a keeper at our house, I can guarantee you! LOTS of great recipes on your blog and I’m so glad I had you for my assignment. I’ll be back, for sure!

Reply

colleen @ Secrets from the Cookie Princess May 12, 2014 at 8:09 AM

Looks delicious. Great choice!

Reply

Suzanne May 12, 2014 at 10:31 PM

Almost too good! My husband and I went through it in a hurry. Time to make another!

Reply

Jean May 12, 2014 at 12:48 PM

Yum. Been wanting to try a lemon blueberry bread.

Reply

Suzanne May 12, 2014 at 10:31 PM

Lemon and blueberries. A marriage made in food heaven, for sure!

Reply

Heather @ Join Us, Pull up a Chair May 12, 2014 at 12:48 PM

Oh this sounds so good and something my family would love! Pinning it!

Reply

Suzanne May 12, 2014 at 10:30 PM

Well, if you are making for a “family”, better make two. Just sayin’ . . .

Reply

Camilla @ Culinary Adventures May 12, 2014 at 1:50 PM

That looks fabulous, Suzanne! Thanks for sharing with the SRC. I have 2 baskets of blueberries at home right now…

Reply

Suzanne May 12, 2014 at 10:30 PM

I would HIGHLY recommend using at least one of them on this recipe. Ahhhh-mazing!

Reply

danielle May 12, 2014 at 3:24 PM

This sounds fantastic!!

Reply

Suzanne May 12, 2014 at 10:29 PM

Absolutely, it is!!!

Reply

Jennifer May 12, 2014 at 3:24 PM

Looks delicious. Can’t wait for blueberries to be in season. They’re too expensive here now, and sour.

Reply

Suzanne May 12, 2014 at 10:29 PM

I promise this recipe will be worth the wait. Just mark your calendar so you don’t forget it!

Reply

Julie May 12, 2014 at 8:07 PM

Perfect for blueberry season! Looks delicious.

Reply

Suzanne May 12, 2014 at 10:32 PM

No doubt about it. Mark your calendar with THIS recipe!

Reply

CJ Huang May 13, 2014 at 11:56 AM

What a great blueberry bread! I bet the lemon glaze made it taste just that much more refreshing. 🙂

Reply

Suzanne May 14, 2014 at 12:31 PM

The lemon glaze REALLY brought out all the flavor of the bread and especially when I got one of those big ol’ blueberries to chomp on! You will love it!

Reply

Jenny Hartin May 13, 2014 at 6:37 PM

I love blueberries. I love lemon. Perfect.

Reply

Suzanne May 14, 2014 at 12:30 PM

It was so perfect! Well, except that I used frozen blueberries instead of fresh and it was a little extra “moist” in the middle. So, just use fresh berries. And make enough for two, because one will disappear and you won’t even know what happened to it!

Reply

Shelley C May 14, 2014 at 8:11 PM

We love quick breads, too – and this one looks amazing! YUM!

Reply

Rachel Cotterill May 18, 2014 at 11:46 AM

That sounds delish, and we’re just starting to get summer blueberries in the shops.

Reply

Leave a Comment

Rate this recipe:  

Previous post:

Next post: